Pumpkin and Sage Cornbread | Bob's Red Mill Natural Foods
Makes a great Thanksgiving Stuffing too! This recipe was not tested by Bob's Red Mill. Lactose Free, Low Cal, Low Carb, Low Sugar.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bobsredmill.com.
Cooking tools:
- Cast iron skillet
- Cake tester
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Wooden spoon
- Measuring cup
- Baking pan
Ingredients
- 3/4 cup Medium Grind Cornmeal or Organic Medium Grind Cornmeal
- 1/4 cup Yellow Corn Polenta
- 1 cup Unbleached White All-Purpose Flour
- 1/2 tsp Sea Salt
- 4 tsp Baking Powder
- 1 Egg
- 1 cup Pumpkin Puree
- 1/4 cup Vegetable Oil
- 1/4 cup Pumpkin chunks
- 1 Tbsp Sage fresh & finely chopped
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