Sounds odd, tastes wonderful. The addition of pumpkin gives this cornbread a lovely moist crumb, with the added bonus of all that vitamin power – pumpkin is rich in vitamin A in the form of beta-carotene. Adapted slightly from the Whole Foods website.
1 cup corn flour (or cornmeal if you can’t find Bob’s Red Mill corn flour)
1 cup whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 Tablespoons brown sugar
3/4 cup buttermilk
1 (15 oz) can pumpkin
2 Tablespoons olive oil (or melted butter)
Mix together dry ingredients in a large bowl. Whisk together wet ingredients in a separate bowl and fold them into the dry ingredients, mixing just until moistened. This batter will be really thick. Scoop it into a greased cake pan (round or square, as you fancy) with a rubber spatula so you get every last dollop. Bake at 375F for about 30 minutes or until a toothpick or knife comes out clean when you stick it into the middle.
You can try this with vegetarian chili (recipe coming soon) or our cuban black beans. It’s great with honey, but that would get your pocket all sticky on a hike. 🙂 And if your pan of cornbread lasts a couple of days, you can use it to make cornbread dressing for turkey day!