Pumpkin Spiced Cornbread
Pumpkin is a fall staple and it adds some spice and nutrition to the typical cornbread recipe.
Makes
Serving size
Ingredients
1 tablespoon ginger, finely grated
1 teaspoon cinnamon, grounded
½ teaspoon anise, grounded
½ teaspoon allspice, grounded
2 cups cornmeal, coarsely grounded
1 teaspoon baking soda
3 tablespoons sugar
5 eggs
2 (15 ounces) cans pumpkin puree
15 ounces yogurt
3 tablespoons butter, melted
Sea salt (optional)
Instructions
- Preheat oven to 425°F.
- Spray a 13-inch, oven safe, cast iron skillet with olive or coconut oil cooking spray.
- Mix ginger and all the dry ingredients in a bowl.
- Whisk in eggs, pumpkin, yogurt and melted butter to the dry ingredients. Mix well. Add salt, if using.
- Bake in skillet for 35 minutes or until set. Cool slightly.
- Slice into 10 even wedges and serve warm. Enjoy!
Cooking Tip
You can substitute fresh ginger with 2 teaspoons dry powdered ginger.
Recipe contributed by FamilyCook Productions
Nutrition Info
Nutrition Info
Makes: 10 servings Serving size: 1 wedge
Calories
165
Fat
7 g
Saturated Fat
4 g
Trans Fat
0 g
Cholesterol
96 mg
Carbohydrates
20 g
Sugar
3 g
Fiber
3 g
Protein
6 g
Sodium
183 mg
Calcium
92 mg
Phosphorus
123 mg
Potassium
295 mg
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