Recipe: Pumpkin Cornbread

A delicious and moist recipe. It can also be used for making my pumpkin cornbread dressing.  A nice addition to Thanksgiving meals.

Ingredients:

1 cup flour (you may substitute for a gluten free ready blend).

1 cup cornmeal

1 tbsp baking powder

1 tsp salt

1/2 tsp ground cardamom

1/4 tsp ginger

1/4 tsp freshly ground nutmeg

1/2 cup packed brown sugar

2 eggs (room temperature preferred)

1 cup pumpkin purée

1/3 cup avocado or vegetable oil

2 tbsp sorghum or molasses (I prefer sorghum)

1/3 cup buttermilk. If I don’t have buttermilk on hand I use regular milk, but add about ¼ teaspoon of lime juice to the pumpkin puree. This gives the bread a balanced tang.

Method:

In a large bowl, whisk all dry ingredients together. Remove any lumps.

In a smaller bowl mix all wet ingredients.

Add wet ingredients to dry ingredients and mix well.

Place mixture in prepared pan and bake at 350 degrees for 25-35 minutes. Test with a toothpick to make sure it is done. Serve warm with real butter and a drizzle of honey if you prefer a little more sweetness. Enjoy!