Pumpkin Cornbread Recipe

Pumpkin Cornbread Recipe

  • cooking spray
  • 2 cups cornmeal
  • 3 tablespoons whole wheat flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1 cup soy milk
  • 1 cup sour cream
  • 3/4 cup pumpkin puree
  • 1/4 cup oil
  • 1/4 cup agave nectar
  • 1 egg
  1. Preheat oven to 350 degrees F (175 degrees C). Coat the inside of a 9×13-inch baking dish with cooking spray.
  2. Combine cornmeal, flour, baking powder, cinnamon, and allspice together in a bowl.
  3. Whisk soy milk, sour cream, pumpkin, oil, agave nectar, and egg together in a bowl until smooth. Mix cornmeal mixture into soy milk mixture until batter is smooth; pour into the prepared dish.
  4. Bake in the preheated oven until the top springs back when gently touched and edges are brown, 25 to 30 minutes.
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