Light Pumpkin Cornbread

Submitted by Debbwl

"Not your everyday cornbread. This sweet pumpkin cornbread had a nice light middle which when paired with honey butter and coffee made it a nice breakfast this morning."

 

• Ready In: 1hr 5mins
• Ingredients: 8
• Serves: 8

ingredients

• 3⁄4 cup self rising flour
• 3⁄4 cup cornmeal
• 1⁄4 cup Splenda brown sugar blend (can use regular brown sugar)
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• 16 ounces pumpkin puree (plain)
• 1⁄3 cup fat free Greek yogurt (plain)
• 1⁄2 cup egg white

directions

1. Pre heat oven to 350 F and grease a 9 x 9 glass baking pan.
2. In large bowl whisk together flour, corn meal, brown sugar blend, baking powder, and pie spice. Set aside.
3. In another bowl whisk together egg whites, yogurt and pumpkin puree. Add to dry ingredients and whisk till all are blended.
4. Pour into greased pan and bake for about 35-45 minutes or until tooth pick comes out clean.
5. Let rest 10 minutes in pan before cutting and serving.

Reviews

[weekend cooker]

Loved this nice cornbread, made for lunch, and made right down the line, though I used brown sugar. Made for 1-2-3 hits.

 

[ElaineAnn]

Excellent sweet cornbread! Very moist and tender. I used my favorite honey flavored Greek yogurt and a little less brown sugar. Enjoyed for breakfast and lunch today. Thanks for sharing Debb. Made for Pick A Chef Spring 2011