remember the vegetarian chili i made last week? well, today i'm sharing the recipe for the pumpkin sage cornbread that accompanied it. since i took this dish to a potluck, i went the muffin route for ease, but you could also make this in a pan or a cast iron skillet. no matter what form this batter is in, it's a delicious way to pay homage to fall.
pumpkin sage cornbread (makes 16 small muffins) adapted from here
1 cup brown rice flour
1 cup corn meal
4 tsp baking powder
1/2 tsp cinnamon
a few fresh sage leaves, chopped
1/4 cup raw honey
1 cup milk
1/4 cup olive oil
1 cup pumpkin puree
preheat oven to 375 degrees f. mix dry ingredients together in a large bowl. in a separate bowl, mix wet ingredients. add wet ingredients to dry ingredients and stir to incorporate. pour batter into lined muffin tin (just halfway), and bake for about 20-22 minutes, or until you stick a toothpick in the center and it comes out clean.