Remember the lentil chili I posted a while ago? I made this cornbread to go with it. It was a match made in heaven. Hearty cornbread with pumpkin spice and the subtle sweetness of molasses and brown sugar, perfect for soaking up soup or eating with a little butter or honey. It’s super easy, too—easy to make while something else is cookin’, and no mixer required. Plus, at only 100 calories a slice, it’s a perfect accompaniment to your meal.
Preheat your oven to 400º. Combine your cornmeal, white whole wheat flour, brown sugar, cinnamon, nutmeg, salt, and baking powder in a mixing bowl.
In a separate bowl, combine your pumpkin puree, applesauce, and eggs. Mix well and add to dry ingredients, along with agave (you can also use double the brown sugar in place of agave) and molasses.
Mix until just combined.
Spread batter into a well-greased 8×8″ baking pan.
Bake for 30 minutes until a toothpick comes out clean.
Cut into squares and serve!
As I said, this is great for dipping in lentil chili (and other soups, I’m sure)…
…but it’s also good by itself, spread with a little butter or drizzled with honey. Enjoy!
- 1 cup white whole wheat flour
- 1 Tablespoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoons ground cinnamon
- 1/4 teaspoons ground nutmeg
- 1/4 cups brown sugar
- 1 cup cornmeal
- 2 whole eggs
- 1 cup pumpkin puree
- 1/3 cup unsweetened applesauce
- 1/4 cup agave nectar
- 1 Tablespoon molasses
Preheat the oven to 400 degrees F and grease an 8×8″ baking dish. In a medium bowl, whisk together the flour, baking powder, salt, spices, brown sugar, and cornmeal.
In a small bowl, lightly beat the eggs, and then stir in the pumpkin, applesauce, agave, and molasses.
Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the pan, smoothing out the top as much as possible.
Bake 30 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Per piece (16 pieces)