Pumpkin Cornbread
Because soup season needs a sidekick!
1 lb cornbread mix (we used a gluten free mix)
3 eggs
1 cup cottage cheese
¼ cup olive oil
1 cup pumpkin puree
¼ cup coconut milk (or any milk)
1 stick of butter
Directions:
In a big bowl, pour in cornbread mix, eggs, cottage cheese, olive oil, milk and pumpkin puree. Mix with blender until smooth. Heat a large skillet on the stove and melt one stick of butter in the skillet until sizzling. Turn off stove and pour batter into the skillet. Top cornbread with freshly sliced jalapeños. Bake at 350 degrees for 30 minutes, then turn heat up to 400 degrees and bake for another 15 minutes until golden brown.
