While sitting in a waiting room, I picked up a magazine and came across a recipe for Pumpkin Cornbread. Being the solid citizen that I am, I did not covertly tear the recipe out of the magazine (although I've been known to do this in the past).

Gary found an online version of Pumpkin Cornbread, which used half white/half whole wheat flour. It called for 2/3 cup of brown sugar, which I substituted with ½ cup of Fruit Sweet. I doubled the cinnamon and halved the salt … and it was delicious (not to mention the delicious aroma of molasses and cinnamon permeating our home!). We ate it for the first time with homemade turkey chili, and then I baked a pan of it for breakfast one snowy day. Yum! 

1. Preheat oven to 400 degrees. Lightly spray 10” pie pan with olive oil spray.

2. In large bowl, combine:

1 cup cornmeal

1 cup whole wheat pastry flour

1 Tbsp aluminum-free baking powder

½ tsp sea salt

2 tsp cinnamon

¼ tsp nutmeg