Pumpkin Cornbread
Created by AJQuilts on November 23, 2015
- Servings: 6
- Prep Time: 10m
- Cook Time: 25-30m
- Recipe #21857
Ingredients
- 1/4 cup coconut oil (melted)
- 1/4 cup agave nectar
- 1 large egg
- 1/4 teaspoon baking soda
- 1/4 cup buttermilk
- 1/4 cup pureed pumpkin (canned)
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup cornmeal
- 1/2 cup all-purpose flour (whole wheat or regular)
- Honey (a drizzle of, or maple syrup
How to Make
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Step 1: Preheat oven to 350°F. Grease an 8-inch baking dish.
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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.
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Step 3: Add the batter to baking dish and smooth it out.
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Step 4: Bake for 25-30 minutes, until the top is golden brown. Serve warm with a drizzle of honey or maple syrup.
Nutritional Facts
- 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