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.

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