Share

Pumpkin Cornbread

Kids can help mix this recipe.
  • 1 1/4 cups cornmeal
  • 1 1/3 cups all-purpose flour
  • 1/2 cup sugar or Splenda (sugar substitute)
  • 1 1/2 tablespoon baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 1/3 cups non-fat sour cream
  • 1/2 cup reconstituted milk (from dry nonfat)
  • 6 eggs, beaten
  • 8 tablespoon margarine, melted
  • 1 16 oz. canned pumpkin

Preheat oven to 350°F.

Mix cornmeal thru nutmeg in bowl. Add sour cream and milk, mix just until combined. Add eggs and margarine. Pour into greased 12x8 baking pan, bake 45 minutes. Makes 24 squares.

149 calories, 4 g. protein, 8 g. fat, 16 g. carb., 1 g. fiber.

Taken from The Diabetes Holiday Cookbook, C. Leontos, 2002

This program is funded, in part, from the Expanded Food and Nutrition Education Program (EFNEP), which is supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture, and the Pennsylvania (PA) Department of Human Services (DHS) through the PA Nutrition Education Tracks, a part of USDA’s Supplemental Nutrition Assistance Program (SNAP). To find out how SNAP can help you buy healthy foods, contact the DHS toll-free Helpline at 800-692-7462. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture. USDA is an equal opportunity provider and employer.