A twist on traditional cornbread using pumpkin!
- 1 c. white whole wheat or all-purpose flour
- 1 c. quality cornmeal
- 1 T. baking powder
- ½ t. salt
- ½ t. pumpkin pie spice
- 1 c. milk
- ¼ c. canned or homemade pumpkin (add 2 T. more flour if using homemade)
- 2 T. dark brown sugar
- ¼ c. maple syrup
- Preheat oven to 400 degrees.
- Get out two bowls: one for the dry and one for the wet.
- In your dry bowl, whisk together 1 c.white whole wheat or all-purpose flour, 1 c. cornmeal, 1 T. baking powder, ½ t. salt and ½ t. pumpkin pie spice.
- In your wet bowl, whisk together 1 c. milk, ¼ c. canned or homemade pumpkin, 2 T. dark brown sugar and ¼ c. maple syrup. Note: If using homemade cooked pumpkin, you will need to add 2 T. more flour to the batter.
- Pour your wet bowl into your dry bowl and stir to combine.
- Scrape the batter into a greased pan or pie dish and bake 20-25 minutes when a toothpick inserted in the center comes out clean and the bread is firm to the touch.
- Let the bread sit for about 5 minutes before removing it from the pan.
- Category: Side