< back to recipes

Pumpkin Cornbread

Serves 8-10


1 cup whole grain cornmeal (I prefer Bob’s Red Mill organic)

1 cup unbleached all-purpose flour

1 1/3 buttermilk

1/4 cup honey or molasses

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 omega 3 eggs

1/4 cup canola or avocado oil

1 cup canned 100% pumpkin puree


Preheat oven to 375 degrees F. Combine all ingredients in large bowl and stir until blended well. Spray an 8×8-inch baking dish with pan spray. Pour mixture with baking dish and cook until golden brown and done thru. About 25-30 minutes. Let cool a bit before cutting and serving.

Print This!