Day Four of the “Twelve Days of Christmas Recipes”! Here we are with a special treat, Light & Sweet Pumpkin Cornbread that you can serve for breakfast, bring to an office Holiday party,serve as an appetizer or eat with my yummy Black Bean Turkey Chili recipe! 
This recipe is completely “SKINNY” compared to a regular old cornbread recipe. Most recipes call for butter, oil and loads of sugar and this recipe is FREE of ALL of those fattening things. The best part is you still get all the flavor and yummy crunch that you get from traditional cornbread with a little hint of the SUPER FOOD, pumpkin!
Give this recipe a try and don’t feel guilty about having a satisfying piece of cornbread during the Holidays!
*Inspired by this recipe.
Ingredients:
1/2 cup stone ground cornmeal (I use Bob’s Red Mill)
1/2 cup Oat flour (Can sub whole wheat flour or gluten-free Oat Bran)
1/3 cup Stevia in the Raw
1/4 cup pumpkin puree (can sub sweet potato puree)
1/4 cup Light Coconut milk (canned works best)
1 tablespoon Coconut Nectar (can sub agave nectar or honey)
1 tablespoon ground flaxseed
3 tablespoons cold water
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon maple extract
*Fun Foodie Fact: In this recipe I use coconut nectar instead of agave nectar or honey. Coconut nectar is extracted from coconut blossoms from the coconut tree and naturally contain vitamins, minerals and amino acids. It is one of the lowest glycemic liquid sweeteners and is very low in fructose, so it is a better substitute for agave nectar.
Directions:
1.) Preheat oven to 375 degrees.
2.) In a small bowl combine 1 tablespoon ground flax seed with 3 tablespoons cold water. Stir for 20 seconds and set aside.
3.) In a large mixing bowl, combine ground cornmeal, oat flour, stevia, baking powder, baking soda and salt. Lightly mix with a fork until blended.
4.) Next add pumpkin puree, coconut milk, coconut nectar, flax seed mixture and maple extract. Gently stir until there is no more visible dry flour. DO NOT OVER MIX!
5.) Lightly spray a loaf pan OR muffin tin. Pour mixture in desired pan. Bake at 375 degrees for 20-25 minutes or until golden brown. Baking time may be less if you decide to bake in muffin tins.
6.) Let cool completely before cutting or serving!
*Makes one small loaf of bread OR 6 muffins.
I’m going to leave you with this Holiday themed picture of my little boy, Oliver playing with Christmas lights under his very first Christmas tree! Happy Holidays to you and your family! : )
Written by: Loryn Huff
Certified Personal Trainer, Champion Figure Competitor, NEW Mom and Owner of Femme FIT Company, Ft. Lauderdale.
FemmeFIT Physique 