Hormone-Healthy Pumpkin Cornbread

Hormone-Healthy Pumpkin Cornbread

It is only November 23 and I have made this recipe three separate times, and each time, it has been completely devoured by the group. This recipe is just THAT delicious! It is a delicious, hormone-healthy holiday recipe, and luteal-phase recipe thanks to the complex carbohydrates. I recommend having this delicious recipe alongside a complete protein and healthy fat. It is also sweet enough to have as a dessert after dinner! 

I found this recipe and adapted it from here


Dry Ingredients:

  • 1. 5 cups organic, gluten-free oatmeal (blended into flour)
  • 1 cup cornmeal
  • 1/5 tsp pumpkin spice
  • 1 tsp salt
  • 1 tbsp baking powder
  • 1/2 tsp baking soda

Wet Ingredients:

  • 1 cup pumpkin purée
  • 2 eggs
  • 1/2 cup plain, sugar-free almond milk
  • 1/2 cup coconut sugar
  • 1 tbsp molasses


1. Combine the wet ingredients in one bowl, and in a separate bowl, combine the dry ingredients. 

2. Combine the wet and dry ingredients and mix thoroughly.

3. Heat your oven to 375 degrees F. 

4. Coat a glass or stainless steel baking dish with grass-fed ghee, coconut oil, or avocado oil.

5. Bake for 20-25 minutes. Let cool on a baking rack for 10 minutes before serving.


Pro-tip: Take my organic herbal bitters beforehand to optimize digestion, nutrient absorption, and to prevent gas and bloating.



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