Pumpkin Cornbread
Recipe: #21857
November 23, 2015
Categories: Breads, Side Dishes, Corn, Sunday Dinner Oven Bake, Kosher, Vegetarian, Quick Breads, Kosher Dairy, more
"Made with agave and coconut oil, you could substitute melted butter for the coconut oil and sugar for the agave"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (58.3 g)
- Calories 136.1
- Total Fat - 2.9 g
- Saturated Fat - 1.5 g
- Cholesterol - 35.8 mg
- Sodium - 275.1 mg
- Total Carbohydrate - 24.2 g
- Dietary Fiber - 1.4 g
- Sugars - 7.2 g
- Protein - 3.6 g
- Calcium - 21.9 mg
- Iron - 0.8 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350°F. Grease an 8-inch baking dish.
Step 2
In a bowl, stir together coconut oil and agave nectar, then whisk in the egg. Whisk in the baking soda, buttermilk and pumpkin puree. Stir in the salt, cinnamon, cornmeal and flour. Try not to overmix.
Step 3
Add the batter to baking dish and smooth it out.
Step 4
Bake for 25-30 minutes, until the top is golden brown. Serve warm with a drizzle of honey or maple syrup.
Tips
No special items needed.