Cornbread - Harvest Cornbread - Forks over Knives

By PamCallan

By Lindsay S Nixon
In the middles of making my classic cornbread recipe I realized I was out of applesauce, so I subbed pumpkin. I figured I'd add sage and anise while I was at it and the result was extra delicious. Cornbread with a little flavoring!

Ingredients

• 1 cup white whole wheat flour
• 1 cup cornmeal
• 1 tbsp baking powder
• ½ tsp salt
• 1-2 tbsp fresh sage
• 1 cup plant-based milk
• ¼ cup canned pumpkin
• ¼ cup agave nectar
• 2 tbsp raw sugar
• pinch ground anise

Preparation

Step 1

Preheat oven to 400ºF.

Use a nonstick 9-inch bread pan, 8-inch square baking pan or shallow glass pie dish and set aside.

In a large mixing bowl, whisk flour, cornmeal, baking powder and salt together until well combined.

Add sage, plant-based milk, pumpkin puree, liquid sweetener, plus optional sugar (if using) and anise (if using), and stir until combined.

Pour batter into prepared pan and bake for 20 minutes or until a toothpick inserted into center comes out clean and the bread is firm to the touch.