Pumpkin Spiced Cornbread

Pumpkin is a fall staple and it adds some spice and nutrition to the typical cornbread recipe.

Serving size

1 wedge

Makes

10

Prep time: 10min
Cook time: 35min
Total: 45min

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)

Nutrition Info

Makes: 10  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

Instructions

  1. Preheat oven to 425°F.
  2. Spray a 13-inch, oven safe, cast iron skillet with olive or coconut oil cooking spray.
  3. Mix ginger and all the dry ingredients in a bowl.
  4. Whisk in eggs, pumpkin, yogurt and melted butter to the dry ingredients. Mix well. Add salt, if using.
  5. Bake in skillet for 35 minutes or until set. Cool slightly.
  6. Slice into 10 even wedges and serve warm. Enjoy!
Recipe contributed by FamilyCook Productions

You can substitute fresh ginger with 2 teaspoons dry powdered ginger.