25
Oct

Pumpkin Cornbread

Recently, Susan from Food Blogga asked readers to share their favorite cornbread. Fortunately, mine was already made and photographed, sitting here in draft mode, waiting to be shared. It might not surprise you that my favorite cornbread is a) healthy and b) involves pumpkin. It’s very moist and slightly sweet, and goes well with just about any chili I can think of. A bit of cinnamon gives it a hint of earthy, sweet spice that makes a really nice compliment to a meaty, spicy chili.

I recently made my pumpkin cornbread, in my mini pumpkin cheesecake pan, to go along with a braised brisket & butternut squash chili. The chili was fabulous, very rich and filling, but since I didn’t change much from the original recipe, I’m simply supplying you with the link and not really going to blog about it. But doesn’t it look pretty with that cute little pumpkin cornbread? Also, when I made these last, I realized at the last minute I was out of whole wheat flour. So, I decided to substitute with some Bob’s Red Mill High Fiber Hot Cereal – there’s actually a muffin recipe on the back of the package, so I figured I could easily substitute this for some of the flour in other recipes. They still turned out great!

Pumpkin Cornbread

Ingredients
1/2 cup flour (60gm)
1/2 cup whole wheat flour (60gm) OR 1/2 cup Bob’s Red Mill High Fiber Hot Cereal (70gm)
1/4 cup sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 cup yellow cornmeal
1 cup pumpkin puree
1/2 cup applesauce
1/2 cup water

Directions
Preheat oven to 350. Grease a 12-cup muffin tin with nonstick spray. Combine dry ingredients, then stir in pumpkin and applesauce until well combined. Finally, mix in the water. Divide batter evenly among the muffin cups. Bake for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Nutritional Info
Servings Per Recipe: 12
Amount Per Serving
Calories: 117.9
Total Fat: 0.6 g
Cholesterol: 0.0 mg
Sodium: 251.1 mg
Total Carbs: 27.1 g
Dietary Fiber: 2.2 g
Protein: 2.3 g
Bread, Breakfast, Vegetarian
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4 Responses to “Pumpkin Cornbread”

  1. 1

    Amy — October 25, 2009 @ 1:21 pm Reply

    Cara those are just adorable!!! LOL!! And they look delish!Thanks so much for posting! Will have to try that one this week with some chili! Yum!Hugs.. Amy

  2. 2

    Imnotbenny — October 25, 2009 @ 1:31 pm Reply

    I love this blog SO. MUCH.Please, don't ever stop. This is my number one place to go for recipes that are interesting and healthy.And delicious.You rock.

  3. 3

    Jennifer — October 26, 2009 @ 1:15 am Reply

    I cant wait to make these! Oh my goodness they sound So good!

  4. 4

    beeskneeslife — October 26, 2009 @ 3:16 pm Reply

    These look great!

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