Pumpkin cornbread with cumin seeds
I love cornbread. So much. I also love pumpkin, especially this time of year. Why not combine the two?! This recipe for rustic pumpkin cornbread with toasted cumin seeds will knock your socks right off. Seriously. Don’t even wear them when you try this bread! By adding pumpkin puree, a few magical things start to happen. First, it brings the health. Pumpkin puree is loaded with fiber, and several important vitamins and minerals like potassium, iron, vitamin A, and vitamin E. Second, it helps to create moist yummy bread without leaning on things like butter or oil. And third, it gives your cornbread a beautiful vibrant color! You could easily omit the cumin seeds if you are looking for a more traditional cornbread, but if you are a cumin fan, get it on with these things. The slightly smoky/nutty flavor is a wonderful compliment to the subtle sweetness of the pumpkin and corn. Plus they are a great source of iron, they aid in digestion, and they have anti-carcinogenic properties.
Ingredients: 1 c. polenta or corn grits 1 c. corn flour ¼ c. tapioca flour ½ c. pumpkin puree (canned or make your own by clicking here) ½ c. greek yogurt 1 egg ½ c. water 2 Tbsp. coconut oil, melted 2 Tbsp. honey 3 tsp. baking powder 2 tsp. cumin seeds ½ tsp. salt
Directions: Preheat oven to 350 degrees. In an 8 inch skillet, toast cumin seeds until fragrant, about 3 minutes. Remove seeds from skillet. Grease same skillet and set aside. In a medium mixing bowl, whisk pumpkin and yogurt until it’s smooth. Mix in egg, water, coconut oil, and honey until smooth. Now stir in corn flour, tapioca flour, polenta, baking powder, salt, and most of the cumin seeds. Mix until just combined and pour into your skillet. Top with remaining cumin seeds. Bake 25-30 minutes until a toothpick comes out clean. Enjoy!