pumpkin cornbread

Ingredients

• Servings: 12
• 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

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c). coat the inside of a 9x13-inch baking dish with cooking spray.
• combine cornmeal, flour, baking powder, cinnamon, and allspice together in a bowl.
• 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.
• bake in the preheated oven until the top springs back when gently touched and edges are brown, 25 to 30 minutes.