Pumpkin Cornbread

Staff Writer
Pumpkin Cornbread
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
211
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.

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.

Nutritional Facts

Total Fat
4g
6%
Sugar
6g
N/A
Saturated Fat
0.6g
3.2%
Cholesterol
41mg
14%
Protein
6g
13%
Carbs
39g
13%
Vitamin A
300µg
33%
Vitamin B12
0.2µg
3.6%
Vitamin B6
0.1mg
6.4%
Vitamin C
2mg
4%
Vitamin D
0.6µg
0.1%
Vitamin E
0.9mg
4.3%
Vitamin K
6µg
8%
Calcium
166mg
17%
Fiber
3g
12%
Folate (food)
23µg
N/A
Folate equivalent (total)
119µg
30%
Folic acid
56µg
N/A
Iron
2mg
14%
Magnesium
32mg
8%
Monounsaturated
2g
N/A
Niacin (B3)
2mg
11%
Phosphorus
237mg
34%
Polyunsaturated
1g
N/A
Potassium
203mg
6%
Riboflavin (B2)
0.3mg
15%
Sodium
126mg
5%
Sugars, added
3g
N/A
Thiamin (B1)
0.3mg
17.2%
Zinc
0.7mg
4.9%

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