Pumpkin Cornbread

Ingredients

• Cooking spray
• 2 cups cornmeal
• 3 tablespoons whole wheat flour
• 1 tablespoon baking powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1 cup soy milk
• 1 cup sour cream
• 3/4 cup pumpkin puree
• 1/4 cup oil
• 1/4 cup agave nectar
• 1 egg

Directions

Preheat oven to 350 degrees F (175 degrees C). Coat the inside of a 9×13-inch baking dish with cooking spray.

Combine cornmeal, flour, baking powder, cinnamon, and allspice together in a bowl.

Whisk soy milk, sour cream, pumpkin, oil, agave nectar, and egg together in a bowl until smooth. Mix cornmeal mixture into soy milk mixture until batter is smooth; pour into the prepared dish.

Bake in the preheated oven until the top springs back when gently touched and edges are brown, 25 to 30 minutes.