Pumpkin Polenta Cake
Description
Pumpkin and polenta are baked into a slightly sweet cinnamon-spiced cornbread that makes a great side dish.
Ingredients
•
2 cups canned pumpkin puree
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2 tablespoons butter, room temperature
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2 eggs, lightly beaten
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4 egg whites, lightly beaten
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1/2 cup brown sugar
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1/2 teaspoon baking soda
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1 teaspoon salt
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2 teaspoons ground cinnamon
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1 teaspoon ground nutmeg
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1 teaspoon ground cloves
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1 cup low-fat plain yogurt
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2 cups polenta or yellow cornmeal
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.
2
In a blender or food processor, blend pumpkin, butter, eggs, and egg whites. Mix in the brown sugar, baking soda, salt, cinnamon, nutmeg, and cloves. Blend until smooth, and transfer to a medium bowl.
3
Mix yogurt and polenta into the pumpkin mixture. Pour into the prepared baking dish.
4
Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool slightly before slicing.