With Thanksgiving coming up in 3 weeks, if you haven’t already started making plans for this wonderful day then you’re already behind. Thanksgiving is the picture of a perfect foodie holiday because it gives you the excuse to test recipes 24/7 this entire month! Also I’m sure my family and roommates don’t hate the steady stream of pumpkin breads, soups, and pies coming out of the oven every other day.
Last week I got to kick off my recipe testing with a class cooking demo where we made a Vegetarian Chili and Pumpkin Cornbread! While both turned out fab, the Pumpkin Cornbread basically blew my mind with how absolutely perfect it was. A lot of traditional cornbread recipes can be really dry and dense, but by adding pumpkin we were able to give it some air, lighten it up, and pack in some extra nutrients.
As a future RD, I just HAVE to tell you about all the wonderful nourishing things that this cornbread can do for your body (and soul). First, we used two flax eggs rather than normal eggs, making it vegan and packing in some extra omega-3’s. Omega-3’s are great for helping to lower triglyceride levels and improve heart health. Flaxseed also has zero cholesterol and more fiber compared to an egg, so flaxseed is a great egg substitute all around!
Adding some pumpkin into this recipe also gives us a boost of Vitamin A, Vitamin C, and fiber. Vitamin A is necessary to keep those eyes healthy and strong, Vitamin C is great for general immune health, and fiber helps to regulate digestion, keeps you full, and aids in weight management. SO MANY great things in a simple cornbread recipe.
If you’re like me and have already started making your list of Thanksgiving recipes, be sure to add in this Pumpkin Cornbread!
- 2 packages Jiffy cornbread mix
- 1t baking powder
- ½ t baking soda
- ½ t salt
- 2T honey
- 2T ground flaxseed + 6T water
- 1 cup pumpkin puree
- 1 cup non-dairy milk
- 1T extra virgin olive oil
- Cinnamon, nutmeg to taste
- Preheat the oven to 400F. Spray a round baking dish with cooking spray and set aside.
- Prepare your flax egg by combining 2T of ground flaxseed with 6T of water in a separate small bowl.
- Whisk together the pumpkin puree, milk, olive oil, honey, and egg if you are using one.
- Add the cornmeal mix, baking powder, baking soda, and spices in a separate large bowl.
- Stir together the dry and wet ingredients. Be careful to not over mix.
- Place the batter in the baking dish and bake for 25-30 minutes until firm and the top is slightly browned. Allow to cool in the pan at least 20 minutes before serving.