Ingredients
1cup coconut oil, melted
1 cup brown sugar
4whole egg
1 teaspoon baking soda
1 cup buttermilk
1 can pumpkin puree
2 teaspoon salt
1 teaspoon cinnamon
2 cups cornmeal
2 cups flour (whole wheat or regular)
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Preheat oven to 350°F. Grease an 8-inch baking dish and set aside. I used coconut oil cooking spray but use butter or oil if you don't have it. In a bowl, stir together coconut oil and agave nectar, then whisk in the egg. Whisk in the baking soda, buttermilk and pumpkin puree. Stir in the salt, cinnamon, cornmeal and flour. Try not to overmix. Add the batter to your baking dish and smooth it out. Bake for 25-30 minutes, until the top is golden brown. Serve warm with a drizzle of honey or maple syrup.
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Medium-chain triglyceride oil — bulletproof coffee, keto cooking
Filipino coconut pudding mix — creamy, sweet, corn kernel studded
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting