Name: Maple Pumpkin Cornbread
Ingredients: 1.5 cups stone ground cornmeal; 1/2 cup oat flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp each: cinnamon, pumpkin pie spice and nutmeg; 2 eggs; 1 cup light coconut milk + 1 tsp apple cider vinegar; 3/4 cup pumpkin puree; 2 tbsp vanilla greek yogurt; 1/3 cup maple syrup

Ingredients

Scale

1.5 cups stone ground cornmeal
1/2 cup oat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp each: cinnamon, pumpkin pie spice and nutmeg
2 eggs
1 cup light coconut milk + 1 tsp apple cider vinegar
3/4 cup pumpkin puree
2 tbsp vanilla greek yogurt
1/3 cup maple syrup

Instructions

Preheat oven to 400 degrees fahrenheit. Place 8-9 inch cast iron skillet in oven while you are preparing ingredients. If you don’t have a cast iron skillet you can use a regular 8X8 or 9X9 baking dish.
Mix all dry ingredients together. In a separate bowl whisk eggs, coconut milk, greek yogurt and maple syrup. Add in pumpkin puree. Pour wet ingredients into dry ingredients and mix until completely well combined.
Take out cast iron skillet and spray with cooking spray (or spray your baking dish) and pour mixture into pan. Bake in the oven for 30-35 minutes until golden brown on top. Let cool for 15 minutes before cutting into squares! Best served warm and can be stored in the fridge for up to a week.