Loaded Pumpkin Cornbread
Nutrition Facts
8 servings Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
300 |
|
| % Daily Value* | ||
| Total Fat 15g | 20% | |
| Saturated Fat 5g | 27% | |
| Cholesterol 70mg | 23% | |
| Sodium 850mg | 37% | |
| Total Carbohydrate 31g | 11% | |
| Dietary Fiber 3g | 12% | |
| Sugars 5g | ||
| Includes Added Sugars 2g | 5% | |
| Protein 12g | ||
| Vitamin D 1mcg | 2% | |
|---|---|---|
| Calcium 162mg | 10% | |
| Iron 3mg | 15% | |
| Potassium 290mg | 6% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
- 1 cup Pumpkin Puree
- 1 cup Buttermilk
- 2 tbsp Olive Oil
- 1 tbsp Maple Syrup
- 2 each Eggs
- 1 1/3 cup Cornmeal, Yellow
- 1/4 cup Almond Flour
- 1/2 cup Flour
- 1 tbsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Salt
- 1 tbsp Butter
- 1/4 cup Shallots (2 each), thinly sliced
- 1/2 cup Cotija Cheese, crumbled
- 1/3 cup Pumpkin Seeds
Method of Preparation
Step 1
Preheat the oven to 400 degrees F.
Place a baking dish or cast-iron skillet in the oven to heat up.
In a bowl, whisk together the pumpkin, buttermilk, olive oil, maple syrup, and eggs.
Step 2
Add the cornmeal, almond flour, flour, baking powder, baking soda, and salt. Mix until all combined.
Step 3
Remove the baking dish from the oven and add the butter. Brush the melted butter on the sides of the dish making sure the entire dish is covered in butter.
Step 4
Pour the batter into the baking dish.
Top with shallots, cheese, and pumpkin seeds.
Bake for 35-40 minutes.
Step 5
Allow to cool in the pan for about 20 minutes before serving.
