Pumpkin Cornbread

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!

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 204 Calories

Ingredients

• 1 egg
• 1 cup sour cream
• ¼ teaspoon ground allspice
• 1 tablespoon baking powder
• ¼ teaspoon ground cinnamon
• ¾ cup pumpkin puree
• 3 tablespoons whole wheat flour
• 1 cup soy milk
• 2 cups cornmeal
• cooking spray
• ¼ cup oil
• ¼ cup agave nectar

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Coat the inside of a 9x13-inch baking dish with cooking spray.

Step 2

Combine cornmeal, flour, baking powder, cinnamon, and allspice together in a bowl.

Step 3

Whisk 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.

Step 4

Bake in the preheated oven until the top springs back when gently touched and edges are brown, 25 to 30 minutes.