Pumpkin Cornbread

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   Directions:

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   1. In a large bowl, sift together the flour, baking powder, baking soda, salt, and spice.

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   2. Mix the cornmeal into the dry ingredients until well blended.

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   3. In a medium bowl or a very big measuring cup (10 cups or more), beat together the pumpkin, agave nectar, flaxmeal, olive oil, and apple cider vinegar until well incorporated.

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   4. Add the wet ingredients to the dry mixture and mix until well blended. It will be very thick.

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   5. Let the batter rest while you oil your cast iron pan and let it heat up with the oven to 375 degrees F.

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   6. Once the oven is hot, using potholders, take the pan out of the oven and place it on a heat-proof surface. Scoop the batter into the hot pan (please be careful!) and spread it evenly across the pan. It won't fill the pan. It also won't rise much.

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   7. Bake the cornbread for 20 minutes or until a bamboo skewer comes out clean.

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   8. Let the cornbread cool in the pan until the pan cools down. Turn it out by placing a flat surface on top of the pan and inverting both. The cornbread should come out cleanly.

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    9. Cut into wedges and enjoy!

No additional tips available.