Pumpkin Cornbread ~ The Perfect Compliment To A Warm Bowl Of Soup

The holidays are over but do you still have some of the staples left? Besides pumpkin pie what can you do with a can of pumpkin?

One of our favorites is Pumpkin Cornbread. Pair it with a yummy bowl of vegetable soup and you have the perfect cold winter night meal.

Pumpkin Corn Bread

2 tsp greek yogurt (or oil)

1/3 C honey (or brown sugar)

2 eggs

2 tsp vanilla

1 C pumpkin 

1/4 C cornmeal

2 tsp baking powder

1/2 tsp salt

2/3 C dry milk powder

• Mix together the yogurt, honey, eggs and vanilla.
• Stir in the pumpkin.
• Combine the cornmeal, baking powder, salt and dry milk powder in a separate bowl.
• Mix together the dry and wet ingredients.
• Bake in a greased 9x5x3" loaf pan at 350 degrees for 40 minutes. (Ovens vary so use a knife to check for doneness.)
• Cool for 15 minutes in the pan then invert it onto a wire rack to continue to cool.

Cook's Notes:

If you use canned pumpkin like we do you will have leftover pumpkin. We just add the leftover pumpkin to the vegetable soup. It makes the soup have a creamy texture and takes an ordinary can of veggie soup up a notch to gourmet status.