The Asians are huge fans of cornbread.
The problem with trying to make cornbread is as soon as I removed the butter and oil from the recipe it would taste awful. That's until I made this pumpkin version, which I've done countless times already. It comes out excellent, and I daresay it tastes better than regular cornbread.
I adapted it from Pumpkin Polenta Cake on
this site. It's gluten free, sugar free with a low fat content. Lightly sweet and moist, it's almost a desert bread but would go well with a cream of asparagus or broccoli soup. Also because of the pumpkin, the calories are not too high. Enjoy on its own, or with some light butter or jam.
Ingredients:
1 cup cornmeal
2/3 cup splenda for baking
1/2 tsp salt
1 tsp pumpkin pie spice
1/2 tsp baking soda
1 can of canned pumpkin puree
2 eggs
1 tbsp butter, softened
1/2 cup light sour cream
Preheat oven to 350. Mix the dry ingredients first, then add the wet. Mix well and pour into an 8X10 baking dish sprayed with cooking spray. Bake for 50 min, or until fork poked into the center comes out clean.
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