Pumpkin Cornbread

(Yields 12 bars; 150 calories, 6g fat, 19g carbs, 6g protein per serving)


  • 1/2 cup pumpkin purée, canned
  • 1/2 cup plain Greek yogurt
  • 1 cup low-fat or 1% milk
  • 2 tablespoons olive oil
  • 1 tablespoon mild honey
  • 2 eggs
  • 1 1/2 cups stone ground yellow cornmeal
  • 1/2 cup all-purpose flour OR whole wheat flour (or a mix of both!)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 tablespoon unsalted butter


  1. Heat the oven to 400 degrees and place a 9-inch cast iron skillet inside.
  2. Whisk together the pumpkin purée, yogurt, milk, olive oil, honey and eggs.
  3. Place the cornmeal in a large bowl, and sift in the flour, baking powder, baking soda and salt.
  4. Stir the dry ingredients into the wet ingredients and mix together.
  5. Remove pan from the oven. Add the butter. When it has melted completely, brush the sides of the pan with a pastry brush. Tip excess melted butter into batter and mix in.
  6. Scrape the batter into the hot pan, and return it to the oven. Bake for 35 to 40 minutes or until completely cooked through.
  7. Remove from the oven, and allow to cool in the pan for at least 25 minutes before serving.