Ingredients
Scale
- 1 cup stone ground cornmeal
- 1 cup oat flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- Pinch of nutmeg (optional)
- Sea salt to taste
- 1/2 cup vanilla almond milk
- 1/4 cup greek yogurt
- 1 large egg
- 1/2 cup pumpkin puree
- 1/3 cup maple syrup
- 1 Tbsp butter
Instructions
- Preheat oven to 400 degrees Fahrenheit and place an 8 or 10 inch cast iron skillet inside to pre heat. You can alternatively use an 8X8 or 9X9 square baking dish.
- Whisk together your almond milk and greek yogurt then set aside and allow to thicken. Combine cornmeal, oat flour, baking powder, baking soda and spices in a large bowl and mix until well combined. In a separate bowl whisk egg, pumpkin puree and maple syrup. Add in your greek yogurt mixture and continue to whisk.
- Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until just combined. Take your cast iron out of the oven (with an oven mitt!) then place your butter into the skillet and allow it to melt, spreading it around. It will instantly start to sizzle and melt, this is the best part!
- Pour your cornbread mixture into skillet and bake for 25-30 minutes or until golden brown on top. Allow to cool for 15 minutes before cutting into 8-12 slices, depending on how thick you want them. These are best served warm and can be stored in the fridge for up to 5 days.