Life is too short to be boring. Transform ordinary cornbread into a celebration of flavor with the tantalizing combination of pumpkin and sage. This loaf is a real crowd-pleaser - perfect for a holiday dinner, like Thanksgiving or Halloween, or simply to impress friends and family!

Select a pumpkin and start a new family ritual! Cooking time: 25 minutes.

Slice a medium-sized pumpkin - either Long Island Cheese or Turban squash (not pie pumpkin) -  along the rib lines and arrange on baking sheets. Roast, uncovered, for 30 minutes at 425°F or until a knife pierces the flesh easily all the way through. Allow to cool, and remove skins.

Peel enough to make 1 cup of pumpkin puree (5-6 ribs) and another 1 rib to make 1/4 cup of pumpkin chunks.

Combine ¾ cup medium grind cornmeal, ¼ cup corn grits/polenta, 1 cup unbleached white all-purpose flour, ½ tsp sea salt, 4 tsp baking powder, 1 egg, and ¼ cup vegetable oil.

Add the prepared pumpkin and 1 Tbsp fresh, finely chopped sage and stir in gently.

Pour mixture into a pre-heated cast iron pan (a regular greased metal or glass pan will work, too). Bake at 425°F for about 20-25 minutes, until the top is slightly browned and a cake tester comes out clean.

This wholesome cornbread will become a family tradition at your table.

[Recipe source:

https://www.bobsredmill.com/recipes/how-to-make/pumpkin-and-sage-cornbread