Pumpkin Corn Bread

Calories: 252 Proteins: 4 Carbs: 34 Fats: 11 Serves: 6



1/4 Cup BBF Virgin Organic Coconut Oil

1/4 Cup BBF Organic Agave

1 whole egg

1/4 tsp baking soda

1/4 Cup buttermilk

1/4 Cup pumpkin puree

1/2 tsp salt

1/4 tsp cinnamon

1/2 Cup cornmeal

1/2 Cup flour


1. Preheat oven to 350°F. Grease an 8-inch baking dish and set aside.

2. 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.

3. 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 agave.

Makes 6 servings