Skillet Pumpkin Cornbread

Attention pumpkin lovers and skeptics: You’ll want to dust off the old cast iron skillet for this fall recipe. No cast iron? No problem. Use a regular glass pie dish instead.

Up on Boston Magazine today is my Healthy Skillet Pumpkin Cornbread. By adding the pumpkin to this cornbread, you get an extra dose of fiber, vitamin A, and potassium. Some other perks include gluten-freeness, dairy-freeness, and vegan-ness.

Here is what you’ll need:

  • 1/2 can pumpkin purée
  • 1/2 can coconut milk
  • 2 Tbsp coconut oil
  • 1 Tbsp honey or maple syrup)
  • 2 flaxseed eggs (2 Tbsp ground flaxseed + 1/4 cup water)
  • 1 + 1/2 cup cornmeal
  • 1/2 cup coconut flour
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt

Get the full recipe on Boston Magazine. Pair it with my turkey chili from last month.


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