Pinewood Pumpkin Bacon Cornbread - WSMV Channel 4

Pinewood Pumpkin Bacon Cornbread

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Pinewood Pumpkin Bacon Cornbread

2 cups coarsely ground yellow cornmeal (I prefer organic cornmeal)

1 teaspoon sea salt

1 teaspoon baking soda

2 teaspoons aluminum free baking powder & gluten free

3 tablespoons of ground cinnamon

2 eggs at room temperature, beaten

4 tablespoons of coconut oil, melted and cooled

1 1/2 cups of puree pumpkin

¼ cup of coconut sugar

4 cooked slices of cooked bacon chopped (optional) U

*honey or maple syrup for topping before serving.

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