With all of these soups, stews, and chilis we've been eating lately, it's nice to have something "bready" to go along with them, so the other day I found a few minutes between nursing my newborn and chasing my toddler around the house to make this cornbread. The original recipe is one from Ali of the Whole Life Nutrition Kitchen; I adapted proportions and made a few ingredient substitutions to fit what I had on hand in my pantry.
Overall, this is an excellent cornbread, getting rave reviews from my husband and four year old (in fact, I was told that it was "scrumptious" at dinner last night). And it is really easy to make, which is what I need right now during this postpartum season of life.
1 1/4 cup cornmeal
1/2 cup quinoa flour
1/2 cup sweet brown rice flour
1 tablespoon baking powder
3/4 cup almond milk
3/4 cup pumpkin puree (I used a puree from a roasted pumpkin pie pumpkin, but you could use canned pumpkin if that's all you have)
1/4 cup agave
1/4 cup coconut oil, liquified
Preheat oven to 350 degrees. Grease an 8x8 inch baking dish with coconut oil.
Mix dry ingredients in a medium size bowl. In a separate bowl, whisk eggs through coconut oil until smooth. Add wet ingredients to dry and mix until just combined.
Pour batter into prepared baking dish and bake for 35-40 minutes, until a toothpick inserted comes out clean.
My husband and I welcomed with love our new baby, Cole Christian, into the world on Tuesday, November 22, 2011. He was born at home (planned home birth) with the help of two amazing midwifes, Kate Saumweber-Hogan and Melanie Gray. I am so in love with this new little miracle, my third son. I thank God that he is healthy and perfect.