Saturday, November 12, 2011
Now that the weather is really cooling off I can only think of one thing: pumpkin.
Okay, okay, that’s not the only thing I think of but it does have me craving all sorts of pumpkin flavored things! Lattes, cookies, bread, and the like.
This was my first time making pumpkin cornbread and I can’t believe I haven’t made it sooner! It’s perfectly sweet, prefectly savory, and is as good for breakfast as it is with chili.
Also, the cornbread is fairly moist and keeps well for several days–if it lasts that long!
Makes about 6 servings
3/4 cup cornmeal 1/4 cup whole wheat pastry flour 1/8 cup maple syrup 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup almond milk 1/2 cup pumpkin 1/8 cup canola oil
- Preheat oven to 400. Grease an 8-inch or 9-inch loaf pan.
- Mix together the cornmeal, flour, baking soda, and salt.
- In another bowl mix together the maple syrup, almond milk, oil, and pumpkin. Pour the wet ingredients into the dry and stir until combined.
- Spread the batter into the prepared plan and bake for 15 minutes.