Pumpkin Cornbread

14 ingredients
1 steps

Ingredients

  • Pumpkin Cornbread (greatly inspired by Debbie McDuffee's recipe of the same name)
  • Yields 18 wedges
  • Ingredients:
  • 1 cup whole wheat pastry flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon Pumpkin Pie Spice
  • 1 cup cornmeal (next time, I'm using corn flour for a smoother finish)
  • 1 cup pure pumpkin puree
  • 1/4 cup agave nectar
  • 1 tablespoon flaxmeal
  • 1/3 cup olive oil
  • 1 tablespoon apple cider vinegar

Directions

  1. 1
    {"0":"Directions:","2":"1. In a large bowl, sift together the flour, baking powder, baking soda, salt, and spice.","3":"2. Mix the cornmeal into the dry ingredients until well blended.","4":"3. In a medium bowl or a very big measuring cup (10 cups or more), beat together the pumpkin, agave nectar, flaxmeal, olive oil, and apple cider vinegar until well incorporated.","5":"4. Add the wet ingredients to the dry mixture and mix until well blended. It will be very thick.","6":"5. Let the batter rest while you oil your cast iron pan and let it heat up with the oven to 375 degrees F.","7":"6. Once the oven is hot, using potholders, take the pan out of the oven and place it on a heat-proof surface. Scoop the batter into the hot pan (please be careful!) and spread it evenly across the pan. It won't fill the pan. It also won't rise much.","8":"7. Bake the cornbread for 20 minutes or until a bamboo skewer comes out clean.","9":"8. Let the cornbread cool in the pan until the pan cools down. Turn it out by placing a flat surface on top of the pan and inverting both. The cornbread should come out cleanly.","10":"9. Cut into wedges and enjoy!"}

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