Pumpkin Cornbread

This recipe was adapted from the very talented Belinda Jeffery in the book Mix and Bake. I love finding beautiful recipes and turning them into options that I can cater with and very importantly, eat!

Ingredients
375g butternut or jap pumpkin, peeled, seeded and cut into 3cm chunks
150g fine stone ground yellow polenta
1 1/2 tbsp tapioca flour (starch)
3 tsp baking powder
1 tsp Himalayan crystal/Celtic sea salt
Pinch cayenne pepper
40ml extra virgin coconut oil (melted)
1/4 cup biodynamic plain yoghurt
1 free range organic egg, lightly whisked
{Serves 6-8}

Method
Steam pumpkin until soft, then leave to cool where it can drain off any excess liquid. Mash pumpkin like you mean it.

Preheat oven to 200°C. Put polenta, flour, baking powder, salt and cayenne pepper into a bowl and whisk them all together until well combined. Set bowl aside, make sure it’s comfortable and has something to read. Grease a small square tin. We’ll get back to this shortly.

Mix yoghurt, oil and egg into the mashed pumpkin.

Pour pumpkin mix into dry ingredients. Mix lightly just until everything combines. Scrape into tin (told you we’d come back to it). Shake to ensure mix is evenly spread and that you get some exercise.
Sprinkle with sesame seeds, pumpkin seeds or another seed of your choice and pop in the oven.

Corn bread is ready when it is lightly golden and has sunk a little away from the edges of the tin approx 25 mins. Lovingly press the middle of the bread with your finger; if it’s firm, it’s ready. Leave to cool for at least 10 mins in tin and then cut and serve.