Pumpkin Cornbread

Pumpkin Cornbread is a delightful blend of sweet and savory flavors, featuring the warmth of pumpkin and the heartiness of cornmeal, perfect for a cozy meal. This Paleo-friendly dish is moist, fluffy, and pairs wonderfully with soups and stews.

Ingredients

• Pumpkin puree - 120 grams
• Almond flour - 75 grams
• Coconut flour - 25 grams
• Cornmeal - 50 grams
• Baking powder - 1 teaspoon
• Egg - 1 large
• Coconut milk - 60 ml
• Honey - 1 tablespoon
• Salt - 1/2 teaspoon
• Cinnamon - 1/2 teaspoon

Steps

1. Preheat the oven to 180°C (350°F) and grease a small baking dish or line it with parchment paper.
2. In a large mixing bowl, combine the almond flour, coconut flour, cornmeal, baking powder, salt, and cinnamon.
3. In another bowl, whisk together the pumpkin puree, egg, coconut milk, and honey until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Transfer the batter into the prepared baking dish and spread it evenly.
6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the cornbread to cool for a few minutes before slicing and serving.

Nutrition

• Calories: 210
• Protein: 6 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 250 mg
• Cholesterol: 70 mg
• Total Fat: 8 g
• Saturated Fat: 4 g
• Unsaturated Fat: 4 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins A and C from pumpkin, supporting immune health.
• Gluten-free and grain-free, suitable for those following a Paleo diet.

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