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Diets

New World Cornbread

This recipe uses canned pumpkin and soy milk to produce a moist cornbread that’s light on fat but not on flavor.

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This recipe uses canned pumpkin and soy milk to produce a moist cornbread that’s light on fat but not on flavor.

Servings
12

Ingredients

  • 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

Preparation

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.

Nutrition Information

  • Calories 174
  • Carbohydrate Content 26 g
  • Cholesterol Content 36 mg
  • Fat Content 6 g
  • Fiber Content 3 g
  • Protein Content 6 g
  • Saturated Fat Content 1 g
  • Sodium Content 249 mg
  • Sugar Content 0 g