Cornbread, a.k.a. food of the Gods. It’s probably one of my favourite brunch foods and epitomises that lazy-Saturday-morning feeling, for me. I was craving it badly last weekend. As I had some extra roasted squash hanging out in the fridge, I mashed it up and stirred it into my usual cornbread batter (the recipe for which is from my cookbook, Top With Cinnamon.)
All you need is one bowl to whip this up in and you’ll have a lofty, golden bread to stuff into your face within the hour. I’m partial to cutting a wedge in half and topping it with my dad’s raspberry jam. It reminds me of home, and hugs and cosy duvet days. If you want to go a savoury route though, scrambled or poached eggs with some spinach and hollandaise or tomato salsa are good choices.
While I’m here writing this post I think I might as well slip in the fact that I have a pair of tickets to the Taste of London Festive Edition event to giveaway! The tickets were kindly provided by AEG so I could spread the foodie fun and help #taketastefurther 🙂
Just follow the instructions in the Rafflecopter below to enter. If you win you’ll get to choose if you’d like the tickets for the 19th or the 20th of November. Just follow the instructions in the rafflecopter box below to enter.
– if you don’t have any cooked pumpkin/squash, leave it out and replace with an extra 80 ml (1/3 cup) plain yogurt.
– keep any extra cornbread wrapped in cling film (plastic wrap) to stop it drying out. It’ll keep for 3 days.
– recipe adapted from the Cinnamon-Sugar Cornbread in my cookbook, Top With Cinnamon
Instarecipe! Pumpkin Yogurt Cornbread
- 90 g (1/3 cup) well-mashed, cooked pumpkin or butternut squash
- 80 ml (1/3 cup) plain yogurt
- 110 ml (1/3 cup + 2 tbsp) water
- 1 egg
- 3 tbsp cashew butter OR 2 tbsp butter/coconut oil , melted
- 2 tbsp honey or sugar , any kind
- 110 g (scant cup) plain (all-purpose) flour
- 110 g (1 cup) fine cornmeal
- 4 tsp baking powder
Preheat the oven to 180 C (350 F). Grease an 8-inch pie dish or 6-inch cake tin.
In a medium bowl, whisk together the mashed pumpkin and yogurt until smooth. Whisk in the water, egg, cashew butter (or melted butter/coconut oil) and honey (or sugar). Add the flour and cornmeal to the bowl and stir until just combined. Quickly scrape all the batter into the prepared pan.
Bake for 25-30 minutes, until a toothpick inserted into the centre of the cake comes out clean.
Serve warm with butter and jam.