Pumpkin Cornbread

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!

Original recipe makes 12 servings

Ingredients

cooking spray
2 cups cornmeal
3 tablespoons whole wheat flour
1 tablespoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 cup soy milk
1 cup sour cream
3/4 cup pumpkin puree
1/4 cup oil
1/4 cup agave nectar
1 egg

  • PREP

    10 mins

  • COOK

    25 mins

  • READY IN

    35 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Coat the inside of a 9×13-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

Calories: 204 kcal
Carbohydrates: 26 g
Cholesterol: 26 mg
Fat: 10.2 g
Fiber: 2.6 g
Protein: 3.9 g
Sodium: 154 mg

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