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Harvest Cornbread

In the middle of making my classic cornbread recipe I realized I was out of applesauce, so I subbed pumpkin. I figured I’d add sage and anise while I was at it and the result was extra-delicious. Cornbread with a little fall flavoring!

Harvest Cornbread

This Recipe is :

Dairy FreeVegan

Serves

9

Ingredients

  • 1 c white whole-wheat flour
  • 1 c cornmeal
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 to 2 tbsp minced fresh sage
  • 1 c nondairy milk
  • ¼ c canned pure pumpkin
  • ¼ c agave nectar
  • 2 tbsp raw sugar (optional)
  • Pinch of ground anise (optional)

Preparation

  1. Preheat oven to 400°F.
  2. Grease a standard 9-inch bread pan, 8-inch square baking pan, or shallow pie dish, and set aside.
  3. In a large mixing bowl, whisk flour, cornmeal, baking powder, and salt together until well combined.
  4. Add sage, nondairy milk, pumpkin puree, agave nectar, plus optional sugar and anise, and stir until combined.
  5. Pour batter into prepared pan and bake for 20 minutes, or until a toothpick inserted in the center comes out clean and the bread is firm to the touch.

Nutrional Information

Calories: 136
Fat: 0.8 g
Carbohydrates: 30.3 g
Fiber: 2.7 g
Sugars: 9.9 g
Protein: 3.9 g

Notes

If you want a strong pumpkin flavor, add several dashes of pumpkin pie spice.

 

 

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