Nothing screams fall more than some warm chili while watching Sunday football, right?
But what is better than chili with a side of cornbread?
…….how about pumpkin cornbread!!
Pumpkin is not a fall phenomenon for no reason – pumpkin is filled with nutritional value. It is packed with vitamins, antioxidants, carotenoids and fiber. The root vegetable is also very low in calories making this an easy (and stress free) addition to your fall diet. You do not have to use fresh pumpkin you can buy it in a can as long as you make sure it is 100% pure pumpkin (no added sugars, etc.)
This recipe was inspired by the Purely Elizabeth fall magazine that featured a salad with pumpkin cornbread croutons – the idea immediately grabbed my attention, so I made a few tweaks to the recipe and wanted to share with all of you to enjoy as well!
1 1/2 cups of almond flour
1 1/2 cups of whole grain cornmeal (I LOVE Bob’s Red Mill)
1 tsp baking soda
1 tsp Himalayan sea salt
1 tsp pumpkin pie spice
optional for sweetness: 1/4 cup coconut sugar
1/2 cup coconut oil (melted)
3/4 cup almond milk
1 tbsp apple cider vinegar
1 can of organic pumpkin puree
Preheat the oven to 350F degrees
In a large bowl, mix together all of the dry ingredients
In a smaller bowl, whisk together all of the wet ingredients
Combine the wet ingredients into the larger bowl and mix thoroughly
Pour into a greased/sprayed baking tin
Cook in the oven for about 25-30 minutes or until golden brown/cooked through
(times depend on the dish used for baking – stick a toothpick into the bread to determine if it is fully cooked)
Take the cornbread out of the oven and allow it to cool for 5 minutes before cutting into serving size pieces & enjoy!
make sure to check out my Pumpkin Turkey Chili recipe to pair with this pumpkin cornbread and enjoy your next Sunday Football Feast!