SEARCH
More 2 Photos

Pumpkin Cornbread Recipe

Recipe by: sueb

"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!"
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook25 m
  • Ready In35 m
  • 1Preheat oven to 350 degrees F (175 degrees C). Coat the inside of a 9x13-inch baking dish with cooking spray.
  • 2Combine cornmeal, flour, baking powder, cinnamon, and allspice together in a bowl.
  • 3Whisk 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.
  • 4Bake in the preheated oven until the top springs back when gently touched and edges are brown, 25 to 30 minutes.
Ingredients
  • 12 servings
  • 204 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    204
    10%
  • Fat:
    10.2
    16%
  • Carbs:
    26
    8%
  • Protein:
    3.9
    8%
  • Cholesterol:
    24
    8%

Based on a 2,000 calorie diet

2 Photos in the recipe
view all photos
You maybe like