Pumpkin Corn Bread
• 1/3 cup corn oil
• 1 cup unbleached flour
• 1 cup cornmeal (try blue cornmeal!)
• 1 1/4 tsp. baking soda
• 1/2 tsp. salt
• 1 cup pumpkin puree
• 1/2 cup soy buttermilk (add 2 tsp vinegar to 1/2 C soy milk and
let curdle)
• 1/2 cup applesauce
• 2 Tbsp. sweetener (sugar, fructose, etc.)
Brush the inside of a 9? or 10? cast-iron skillet with 1 tablespoon of the
oil. Place in the oven, then set the oven temperature to 425 F. If you don’t
have a skillet, use a cake pan, but just grease it for now and don’t
put it in the oven.
In a large bowl, sift together the flour, cornmeal, baking soda, and salt.
In a separate bowl, combine the pumpkin, buttermilk, remaining oil, applesauce,
and sweetener. Then stir the dry ingredients into the wet until just combined.
Remove the skillet from the oven, pour in the batter, return to the oven,
and bake 30 to 40 minutes, until the center is firm. |