Ingredients

Pumpkin Cornbread (greatly inspired by Debbie McDuffee’s recipe of the same name)

Yields 18 wedges

Ingredients:

1 cup whole wheat pastry flour

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon Pumpkin Pie Spice

1 cup cornmeal (next time, I’m using corn flour for a smoother finish)

1 cup pure pumpkin puree

1/4 cup agave nectar

1 tablespoon flaxmeal

1/3 cup olive oil

1 tablespoon apple cider vinegar

Preparation

Directions:

  1. In a large bowl, sift together the flour, baking powder, baking soda, salt, and spice.
  2. Mix the cornmeal into the dry ingredients until well blended.
  3. In a medium bowl or a very big measuring cup (10 cups or more), beat together the pumpkin, agave nectar, flaxmeal, olive oil, and apple cider vinegar until well incorporated.
  4. Add the wet ingredients to the dry mixture and mix until well blended. It will be very thick.
  5. Let the batter rest while you oil your cast iron pan and let it heat up with the oven to 375 degrees F.
  6. Once the oven is hot, using potholders, take the pan out of the oven and place it on a heat-proof surface. Scoop the batter into the hot pan (please be careful!) and spread it evenly across the pan. It won’t fill the pan. It also won’t rise much.
  7. Bake the cornbread for 20 minutes or until a bamboo skewer comes out clean.
  8. Let the cornbread cool in the pan until the pan cools down. Turn it out by placing a flat surface on top of the pan and inverting both. The cornbread should come out cleanly.
  9. Cut into wedges and enjoy!