Pumpkin Cornbread - Millie Ferguson Nutrition

Ingredients

• 500 g pumpkin (to make 350g puree)
• 150 g fine polenta ((cornmeal))
• 1 1/2 Tbsp spelt flour
• 3 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1/4 tsp ground nutmeg
• 45 g butter
• 3/4 cup butter milk
• 1 egg (lightly beaten)
• 2 Tbsp shelled pumpkin seeds