Serves 12
1 cup white whole wheat flour
1 cup yellow cornmeal
1 tbsp. baking powder
1 ¼ tsp. kosher salt
1 cup soy milk
1/3 cup canned pumpkin puree
1 tbsp. maple syrup
2 tbsp. finely chopped and seeded jalapeno pepper
¼ cup sweet corn, organic
Instructions:
1. Preheat oven to 400 degrees F. Grease an 8-inch square baking pan and set aside.
2. In a large bowl, whisk together flour, cornmeal, baking powder and salt until combined; set aside.
3. In another bowl, whisk together soy milk, pumpkin puree, maple syrup, sugar and jalapeno. Make a well in the center of the dry ingredients and pour the pumpkin mixture into the well; gradually stir it into the dry ingredients just until combined. Scrape the batter into the prepared pan and bake for 15 to 20 minutes, until a toothpick inserted into the center of the cornbread comes out clean. Cut into wedges and serve warm or at room temperature.
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