Three Sisters Cornbread
Cornbread made with the three sisters beans, corn, and squash.
Servings: 8 muffins
Calories: 165kcal
Ingredients
Dry Ingredients
- ¼ cup cornmeal
- ¼ cup chickpea flour
- ¼ cup whole wheat flour
- 1½ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ tsp salt
Wet Ingredients
- 4 dates
- ¼ cup pumpkin puree
- 1 egg
- 2 tablespoon olive oil
- 2 tablespoon whey See notes for substitutes
Instructions
Preheat Oven and Prepare Pan
- Preheat oven to 350℉
- Line muffin tin with cups or lightly oil a 4x8 pan.
Mix Dry Ingredients
- In a medium/large bowl combine ¼ cup cornmeal, ¼ cup chickpea flour, ¼ cup whole wheat flour, 1½ teaspoon baking powder, ⅛ teaspoon baking soda, and ¼ tsp salt.
Puree Wet Ingredients
- Chop 4 dates
- Puree dates, ¼ cup pumpkin puree, 1 egg, 2 tablespoon olive oil, and 2 tablespoon whey in a food processor or with an immersion blender.
Mix Batter
- Mix the liquid with the dry ingredients just until mixed.
Bake
- Spoon batter into muffin cups, or pour into loaf pan.Optionally allow to rest for 5-10 minutes. This allows the whole grains to fully hydrate and makes the muffins less grainy.
- Bake at 350℉ for 15 minutes.
Notes
It is important to include enough acid to activate the baking soda.
For whey substitute one of these
For whey substitute one of these
- 2 tablespoons buttermilk or kefir.
- 1 tablespoon yogurt + 1 tablespoon water.
- 2 tablespoons milk + ⅛ teaspoon lemon juice or apple cider vinegar. Allow to sit for 2 minutes.
- 2 tablespoons water + ⅛ teaspoon lemon juice or apple cider vinegar.