- cooking spray
- 2 cups cornmeal
- 3 tablespoons whole wheat flour
- 1 tablespoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1 cup soy milk
- 1 cup sour cream
- 3/4 cup pumpkin puree
- 1/4 cup oil
- 1/4 cup agave nectar
- 1 egg
- Preheat oven to 350 degrees F (175 degrees C). Coat the inside of a 9x13-inch baking dish with cooking spray.
- Combine cornmeal, flour, baking powder, cinnamon, and allspice together in a bowl.
- Whisk soy milk, sour cream, pumpkin, oil, agave nectar, and egg together in a bowl until smooth. Mix cornmeal mixture into soy milk mixture until batter is smooth; pour into the prepared dish.
- Bake in the preheated oven until the top springs back when gently touched and edges are brown, 25 to 30 minutes.
05/20/2018
recipepes.com
Pumpkin Cornbread, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
