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Pumpkin and Sage Cornbread

Makes a great Thanksgiving Stuffing too! This recipe was not tested by Bob's Red Mill. Lactose Free, Low Cal, Low Carb, Low Sugar.


Step 1

Select a good, medium sized pumpkin, either Long Island Cheese or Turban squash (not pie pumpkin) about the size of a soccer ball. This recipe only uses about half.

Slice the pumpkin along the rib lines and arrange on baking sheets. Roast, uncovered for 30 minutes at 425°F or until a knife pierces the flesh easily all the way through. Allow to cool, and remove skins.

Step 2

Peel enough to make 1 C of pumpkin puree (5-6 ribs) and another rib for the 1/4 C pumpkin chunks.

Step 3

Combine all ingredients except pumpkin chunks and sage and stir well. Add pumpkin and sage and stir in gently. I bake mine in a cast iron pan that's been pre-heated in the oven. You can use a regular greased metal or glass pan, too. Bake at 425°F until the top is slightly browned and a cake tester comes out clean, about 20-25 minutes.

Makes about 16 servings.
Pumpkin and Sage Cornbread

Servings: 16


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Products Used in this Recipe

Flours & Meals
Medium Grind Cornmeal

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Flours & Meals
Corn Grits Polenta

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Flours & Meals
Unbleached White All Purpose Flour

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Baking Aids
Sea Salt

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Gluten Free
Baking Powder

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