Cornbread is a favorite and easy to make. I love it with honey but when I found this recipe from the New York Times I had to try it. The addition of pumpkin adds a nice flavor, fiber and protein that help keep you filled up.
- 1 cup pumpkin puree (not the stuff for pie!)
- 1 cup low-fat milk
- 2 TBS olive oil
- 1 TBS mild honey
- 2 eggs
- 1 1/2 cups yellow cornmeal
- 1/2 cup flour, all-purpose or white whole wheat
- 1 TBS baking powder
- 1/2 TSP baking soda
- 3/4 TSP salt
- 1 TBS unsalted butter
- Heat the oven to 400 degrees. If you have a cast iron skillet put it in the oven while it heats. If you don’t have a cast iron skillet a 2-quart baking dish works fine. (Put the baking dish in the over too.)
- Whisk together the pumpkin puree, milk olive oil, honey, and eggs.
- Place the cornmeal in a large bowl, and sift the flour, baking powder, basking soda, and salt. **
- Stir the dry ingredients into the wet ingredients and mix together. Do not overwork.
- Removing the baking dish or pan and add the butter, When it has melted completely, brush the sides of the pan with a pastry brush (or dry paper towel) to distribute the excess butter. If there is any butter swirling around in the bottom pour it into the batter.
- Add the batter to the pan, bake for 35-40 minutes until a tester comes out clean. Let cool for 20 minutes. (You can make this vegetarian chili while it cools).
** Confession. I rarely use unsalted butter. If you don’t have it regular butter is fine, you may want to reduce the salt especially if you’re on a low salt diet.