Sitting in a waiting room, I came across a recipe for Pumpkin Cornbread in a magazine. Being the solid citizen that I am, I did not covertly tear the recipe out of the magazine (although I’ve been known to do that in the past).
Hubby found an online version that called for brown sugar and half white/half wheat flour. I used whole wheat pastry flour, substituted a healthy sweetener for the sugar, and doubled the cinnamon … and it was delicious (think gingerbread with a bit of crunchiness from the cornmeal).
1 cup cornmeal
1 cup whole wheat pastry flour
2 tsp aluminum-free baking powder
1/2 tsp sea salt
2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup olive oil
1 Tbsp molasses
1 cup pumpkin puree
1/2 cup Fruit Sweet (I’ve also used organic blue agave sweetener)
1. Preheat oven to 400 degrees. Lightly spray 10″ pie pan with olive oil spray.
2. In a large bowl, combine all dry ingredients.
3. In a smaller bowl, combine all wet ingredients; whisk with a wire whisk until blended.
4. Pour wet ingredients into dry ingredients.
5. Whisk until just blended. Do not over-stir.
6. Pour batter into prepared pie pan.
7. Bake for 25-30 minutes, until golden brown. Cut into 8 wedges and serve warm. Hubby likes a bit of butter and honey on his; I think it’s plenty sweet without the honey.