Pumpkin Cornbread Baked in Jars

Pumpkin Cornbread 2
  • Yield: 2-4 servings


6tablespoons finely ground cornmeal
6tablespoons whole-wheat flour
1teaspoon + 1 tsp packed brown sugar
1teaspoon baking powder
pinch salt
1/2teaspoon ground cinnamon
1/8teaspoon each ground ginger, nutmeg & cloves
1/4cup plain 2% Greek yogurt
2tablespoons low-fat buttermilk
1/2cup pumpkin puree
1 egg
2teaspoons maple syrup
2teaspoons Turbinado sugar


  1. Preheat oven to 325F. Lightly grease glass jars (I used three of varying size).
  2. In medium bowl, whisk together cornmeal, flour, brown sugar, baking powder, salt, and spices.
  3. In large bowl, whisk together yogurt, buttermilk, pumpkin puree, egg, and maple syrup.
  4. Add dry ingredients into wet and stir just until combined. Pour batter into prepared jars and sprinkle each evenly with the Turbinado sugar.
  5. Bake until wooden toothpick inserted into center of one jar comes out clean & cornbread springs back when you gently push on it, about 30-45 minutes depending on jar size.

Recipe courtesy of Healthy Food for Living.