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Pumpkin Polenta Cake
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Cinnamon-spiced pumpkin and polenta cornbread, a delicious and unique side dish.
Ingredients:
  • 2 cups canned pumpkin puree
  • 2 tablespoons butter, room temperature
  • 2 eggs, lightly beaten
  • 4 egg whites, lightly beaten
  • 0.5 cup brown sugar
  • 0.5 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1 cup low-fat plain yogurt
  • 2 cups polenta or yellow cornmeal
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and lightly grease an 8-inch square baking dish.
  • Combine pumpkin, butter, eggs, and egg whites in a blender or food processor until smooth. Add brown sugar, baking soda, salt, cinnamon, nutmeg, and cloves. Blend until well combined and transfer mixture to a medium bowl.
  • Combine the creamy yogurt and vibrant polenta with the pumpkin mixture, then transfer the mixture into the baking dish.
  • Bake for around 45 minutes or until a toothpick inserted in the center comes out clean. Allow to cool a bit before slicing.

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