Amazing Pumpkin Cornbread
2 cups yellow cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1 cup pumpkin puree (I use canned due to the availability)
1/4 cup corn oil
1 cup nondairy milk
1/2 cup vegan yogurt
1/4 cup agave nectar, or to taste
1. Preheat oven to 425 degrees Fahrenheit. Grease a pan. (I make this in a reusable round cake pan, and cut it into wedges)
2. Mix dry ingredients in a medium-sized mixing bowl. I always have a problem with the baking soda clumping when it hits the corn meal so be careful to work out those clumps.
3. Make a little well in the center and add in the pumpkin, oil, milk, yogurt, and agave nectar.
4. Bake for 20-25 minutes or until the top is browning and the sides are pulling away from the pan.
Source of recipe: My own recipe brought about by experimenting before Thanksgiving.