Pumpkin Spice Cornbread

I am really leaning  into the cozy vibes of fall with this pumpkin spice cornbread

Growing up in the south, the smell of cornbread immediately brings me back to memories of brisk autumn days tailgating football games and snuggling up by campfires. By upcycling your Halloween pumpkin into a   pumpkin purée, you can transform a traditional southern comfort food into a dish that is delicious and nutritious

Pumpkin is way more than Halloween doorstep decor.  Filled with fiber and 250% of your recommended daily intake of vitamin A, pumpkin is one of fall’s most nutritious foods. All those stomach-satisfying powers also lower your risk for obesity, all while increasing nutrient absorption, according to research published in the journal Nutrients. It also slows absorption of the carbohydrates, including natural sugars, so you don't experience the blood sugar highs and lows.

Preparation:

  • Preheat the oven to 425 degrees

  • Butter cast iron skillet

  • Mix dry ingredients of cornmeal, brown sugar and baking soda together with a spoon

  • Whisk eggs, sweet potatoes, yogurt and melted butter. Add this mixture to the dry ingredients and mix well

  • Bake in skillet for 35 min or until set

  • Serve with a drizzle of butter and honey

Ingredients:

  • Pumpkin Spice Blend

    • 1 teaspoon cinnamon

    • 1 teaspoon ginger

    • 1/2 teaspoon ground nutmeg

    • 1/2 teaspoon allspice

  • 2 cups coarse cornmeal

  • 3 tablespoons brown sugar

  • 5 eggs

  • 2 cups pumpkin puree

  • 1 tablespoon baking soda

  • 2 cups yogurt

  • 3 tablespoons butter

  • Salt to taste

Stephanie Wright