Pumpkin Cornbread recipe

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Ingredients

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

Nutrition Info

204.1 calories
carbohydrate: 26 g
cholesterol: 23.9 mg
fat: 10.2 g
fiber: 2.6 g
protein: 3.9 g
saturatedFat: 3.5 g
servingSize: -
sodium: 154.4 mg
sugar: 6.5 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

  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.

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

Recipe Yield

12 servings

Recipe Note

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!

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