Pumpkin Cornbread

Pumpkin Cornbread!
Another gorgeous recipe from #healthykidscommunity partner, @katsdelicious_kitchen
Pumpkin Cornbread BLW Baby [8-9m+], Toddler & Family. TAG a friend!.
For more step by step pics go to my blog. –

I served 3 finger sizes of the bread, 1 tbsp natural Greek yogurt with pomegranates. This was made a day before & just before serving I took a few pieces out from the fridge and heated them up in the oven for 5 minutes in #oogaa divider plate before serving. This is great for BLW babies & toddlers to enjoy as breakfast or as snack time. Slice the rest in little portion slices and freeze!

I have created this recipe specifically for BLW babies and toddlers but it’s just as yummy for adults to enjoy too (at least I do!)

1/2 medium pumpkin (peeled, seeds removed & cut) or 1 1/2 cup mashed pumpkin
1/2 cup spelt flour
1/2 cup normal flour
1/2 cup corn flour (polenta)
1 tsp baking powder
1 tsp baking soda
2 tbsp natural Greek yogurt
2 medium organic free range eggs
1/4 cup flax seed oil
1/2 cup of mature cheddar cheese or any cheese of your choice
Roasted flaxseeds as garnish (optional)
a knob of butter / oil for greasing the baking form.

Steam the pumpkin for 15 mins and then mash not puree. Preheat the oven to 180 degrees C. In a large bowl, stir together the flour, yogurt, baking powder and baking soda. Make a well in the center. In a small bowl, beat the eggs, add the oil and stir in well. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork or spoon then add all the mashed pumpkin mix well and last add the cheese. Grease the baking form with butter or oil then pour the batter into form. Bake for 20-25 minus or until the top looks golden brown or poke a stick through, if it comes out non sticky then its done. Serve warm