Pumpkin Cornbread

Pumpkin Cornbread
Staff Writer
Guiding Stars

Pumpkin and cornbread are two classic fall favorites. By combining them, you can enjoy a rich new dish with better nutrition than your average cornbread and with a flavor that is not to be missed.

8
Servings
371
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 1/4 Cup cornmeal
  • 1/2 Cup all-purpose flour
  • 1/2 Cup white whole-wheat flour
  • 2 Teaspoons baking powder
  • 2 eggs
  • 1/8 Cup sugar
  • 1/8 Cup applesauce
  • 1 Cup pumpkin purée
  • 1 Cup skim milk
  • 1 Tablespoon canola oil

Directions

Preheat oven to 400 degrees. Whisk together cornmeal, flours, baking powder, and salt. Set aside.

Thoroughly whisk together eggs, sugar, pumpkin, and milk. Stir in dry ingredients. Oil an ovensafe skillet and pour in batter. Bake 30 minutes, or until top is golden and a toothpick inserted into the middle comes out with a fine, dry crumb.

Nutritional Facts

Total Fat
11g
16%
Sugar
8g
9%
Saturated Fat
2g
8%
Cholesterol
1mg
0%
Carbohydrate, by difference
60g
46%
Protein
9g
20%
Vitamin A, RAE
16µg
2%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
55mg
6%
Choline, total
6mg
1%
Fiber, total dietary
6g
24%
Fluoride, F
3µg
0%
Folate, total
51µg
13%
Iron, Fe
3mg
17%
Magnesium, Mg
64mg
20%
Niacin
2mg
14%
Phosphorus, P
248mg
35%
Selenium, Se
10µg
18%
Sodium, Na
106mg
7%
Water
35g
1%
Zinc, Zn
1mg
13%

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.