The recipe I posted yesterday for my pumpkin muffins only used part of a can of pumpkin, so I’ve been thinking about what to make to use it up. I toyed with the idea of making cookies, but when I decided to have some soup for dinner, I got to thinking that I needed to make some cornbread.
A quick search of Pinterest resulted in oodles of pumpkin cornbread recipes, so I knew it would definitely be a hit if that many people like it. The big challenge came next…how to pick?
Photo courtesy of Hungry Couple (who clearly does a better job with food photography lighting than I do!)
This picture caught my eye and the caption said it was moist…something that is really important to me with cornbread. A quick look at the recipe made it clear that while this recipe was already healthy, I could make it even healthier with a couple of simple substitutions – eliminating white flour and oil.
Moist Pumpkin Cornbread
1 cup white whole wheat flour
1 cup cornmeal
1/2 cup sugar
1 tbsp baking powder
1 tsp kosher salt
1 tsp cinnamon
1 cup unsweetened pumpkin puree
1/4 cup unsweetened applesauce
2 eggs, beaten
To get started, preheat your oven to 400 degrees and coat your 8×8 inch glass baking dish in cooking spray.
Mix together your dry ingredients in a large bowl – flour, cornmeal, sugar, baking powder, salt and cinnamon.
Next, whisk together the wet ingredients (beaten eggs, pumpkin and applesauce) in a separate bowl.
Make a well in the center of the dry ingredients and pour the wet ingredients into that spot. Then mix everything together until it is well combined.
If you find your mixture is too dry, go ahead and add a little more applesauce, it won’t hurt it. But wait until you’ve been stirring a bit before you do that because it takes longer to incorporate the wet ingredients than when you are working with just flour and not cornmeal.
Pop the pan into the oven and bake for 25 minutes.
Serve plain or with butter, honey or maple syrup.
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