Pumpkin Cornbread
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Description
I developed this recipe as a cross between pumpkin pie and cornbread! This makes a moist, flavorful cornbread. This is sweet without being too sweet!
Ingredients
- cooking spray
- 2 cups cornmeal
- 3 tablespoons whole wheat flour
- 1 tablespoon baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- 1 cup soy milk
- 1 cup sour cream
- ¾ cup pumpkin puree
- ¼ cup oil
- ¼ cup agave nectar
- 1 egg
Directions
- 1. Preheat oven to 350 degrees F (175 degrees C). Coat the inside of a 9x13-inch baking dish with cooking spray.
- 2. Combine cornmeal, flour, baking powder, cinnamon, and allspice together in a bowl.
- 3. Whisk soy milk, sour cream, pumpkin, oil, agave nectar, and egg together in a bowl until smooth. Mix cornmeal mixture into soy milk mixture until batter is smooth; pour into the prepared dish.
- 4. Bake in the preheated oven until the top springs back when gently touched and edges are brown, 25 to 30 minutes.
Nutrition Facts
serving: 12 servings
calories: 204.1 kcal
carbohydrates: 26 g
protein: 3.9 g
saturated fat: 3.5 g
cholesterol: 23.9 mg
sodium: 154.4 mg
fiber: 2.6 g
sugar: 6.5 g
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