[NEW] Pumpkin Cornbread

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 a flavor that is not to be missed.

Active: 5 Minutes Cook: 30 Minutes Total: 35 mins

Ingredients

1 1/
4 cups corn meal 1/
2 cup all-purpose flour 1/
2 cup white whole wheat flour 2 teaspoons baking powder 1/2 teaspoon salt 2 eggs 1/
8 cup sugar 1/
8 cup applesauce
1 cup pumpkin puree
1 cup skim milk 1 tablespoon canola oil

Directions

Preheat oven to 400 Degrees Fahrenheit.
Whisk together corn meal, flours, baking powder and salt. Set aside.
Thoroughly whisk together eggs, sugar, applesauce, pumpkin, milk and oil. Stir in dry ingredients.
Oil an oven-safe 10 inch 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.

Nutrition Facts

8 servings per container

Serving size 118 g

Amount per serving

Calories 187

% Daily Value*

Total Fat 3.9g	5%
Saturated Fat 0.7g	3%
Trans Fat 0g
Cholesterol 47.1mg	15%
Sodium 274.1mg	12%
Total Carbohydrate 33g	12%
Dietary Fiber 2.79g	11%
Total Sugars 5.9g
Includes 3.1g Added Sugars	6%
Protein 6.2g
Vitamin D 0.6mcg	6%
Calcium 138.8mg	10%
Iron 1.8mg	10%
Potassium 228.7mg	4%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Chef's Practical Notes

Ensure you brown the meat thoroughly; that "crispy crust" is where all the flavor for the gravy comes from.

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