New World Cornbread Recipe

Name: New World Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 large eggs; 1 Tbs. olive oil; 3 Tbs. honey; 1/4 cup ground flaxseeds; 1/2 tsp. vanilla extract; 1 cup canned pumpkin; 1 cup plain soy milk; 1 1/2 cups blue cornmeal; 1/2 cup spelt (German wheat) flour; 1 Tbs. baking powder; 1/2 tsp. salt; 1/2 tsp. ground cinnamon; 1/4 tsp. ground ginger; ⅓ cup dry-roasted sunflower seeds

Servings: persons

2 large eggs
1 Tbs. olive oil
3 Tbs. honey
1/4 cup ground flaxseeds
1/2 tsp. vanilla extract
1 cup canned pumpkin
1 cup plain soy milk
1 1/2 cups blue cornmeal
1/2 cup spelt (German wheat) flour
1 Tbs. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
⅓ cup dry-roasted sunflower seeds

1
Preheat oven to 450F.
2
Lightly grease 8 x 8-inch baking dish.
3
In large bowl, mix eggs, oil, honey, flaxseeds and vanilla.
4
Add pumpkin and soy milk and blend well.
5
In medium bowl, mix cornmeal, spelt flour, baking powder, salt, cinnamon and ginger.
6
Add dry ingredients to soy milk mixture and mix just until blended.
7
Pour into prepared pan and sprinkle sunflower seeds over top.
8
Bake cornbread until toothpick inserted into center comes out clean, 35 to 40 minutes.
9
Let cool slightly before cutting and serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 large eggs, 1 Tbs. olive oil, 3 Tbs. honey, 1/4 cup ground flaxseeds, and more.

Yes, New World Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

New World Cornbread

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