Whole Wheat Pumpkin Cornbread

Name: Whole Wheat Pumpkin Cornbread
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 9
Cuisine: Southern
Ingredients: 2 teaspoons baking powder; 1 teaspoon baking soda; 79 milliliters butter, softened; 315 milliliters canned pumpkin puree; 1 teaspoon cinnamon; 237 milliliters cornmeal; 4 eggs; 0 teaspoons ground cloves; 177 milliliters light brown sugar, packed; 237 milliliters milk; 1 teaspoons nutmeg; 1 teaspoons salt; 355 milliliters whole wheat flour

The recipe Whole Wheat Pumpkin Cornbread is ready in roughly 1 hour and 35 minutes and is definitely an outstanding vegetarian option for lovers of Southern food. One serving contains 325 calories, 8g of protein, and 11g of fat. This recipe serves 9. A mixture of brown sugar, milk, salt, and a handful of other ingredients are all it takes to make this recipe so yummy.

Ingredients

Servings:

2teaspoons

baking powder 1teaspoon

baking soda 79milliliters

butter, softened 315milliliters

canned pumpkin puree 1teaspoon

cinnamon 237milliliters

cornmeal 4

eggs 0teaspoons

ground cloves 177milliliters

light brown sugar, packed 237milliliters

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Chateau Ste. Michelle Riesling with a 4.4 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.