Ingredients
- 1 cup Cornmeal
- 1/2 cup Corn Flour (or Oat Flour)
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 Egg
- 1 cup non-fat, plain Greek Yogurt
- 1/2 cup drained, canned Corn (not creamed)
- 1/2 cup canned (or boxed) Pumpkin Puree
- 2 tablespoons Honey
- 1 tablespoon pure Vanilla Extract (optional)
- 1 small handful raw, unsalted Pumpkin Seeds (optional)
- 1 small handful dried Cranberries (optional)
Directions
Preheat oven to 375° F. In a large bowl, mix the cornmeal, corn flour (or oat flour), baking powder, and baking soda with a fork, removing all lumps. In a separate bowl, mix the egg and Greek yogurt until contents resemble a smooth consistency. Gradually pour the egg and yogurt mixture into the bowl containing the dry ingredients, and stir until mixture is well-combined. Add the honey, vanilla extract (optional), pumpkin puree, and corn to the mixture. Thoroughly stir all contents in the large bowl. Spray either muffin pan or medium-sized Pyrex dish with non-stick cooking spray. Pour cornbread mixture into the pan or dish. Optional: Add dried cranberries and/or pumpkin seeds to the top of the cornbread for additional flavor.
Viola!
Reference:
18 responses to “Pumpkin Cornbread”
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