New World Cornbread
Vegetarian Times Issue: November 1, 2001 p.70
This recipe uses canned pumpkin and soy milk to produce a moist cornbread that’s light on fat but not on flavor.
Directions
- Preheat oven to 450°F. Lightly grease 8 x 8-inch baking dish.
- In large bowl, mix eggs, oil, honey, flaxseeds and vanilla. Add pumpkin and soy milk and blend well.
- In medium bowl, mix cornmeal, spelt flour, baking powder, salt, cinnamon and ginger. Add dry ingredients to soy milk mixture and mix just until blended. Pour into prepared pan and sprinkle sunflower seeds over top.
- Bake cornbread until toothpick inserted into center comes out clean, 35 to 40 minutes. Let cool slightly before cutting and serving.
ingredient list
12 Servings
- 2 large eggs
- 1 Tbs. olive oil
- 3 Tbs. honey
- 1/4 cup ground flaxseeds
- 1/2 tsp. vanilla extract
- 1 cup canned pumpkin
- 1 cup plain soy milk
- 1 1/2 cups blue cornmeal
- 1/2 cup spelt (German wheat) flour
- 1 Tbs. baking powder
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/3 cup dry-roasted sunflower seeds
Nutritional Information
Per serving:
| Calories |
174 |
| Protein |
6g |
| Total fat |
6g |
| Carbs |
26g |
| Cholesterol |
36mg |
| Sodium |
249mg |
| Fiber |
3g |
| Sugars |
g |
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