Pumpkin-Cheddar Skillet Cornbread
Veggie-packed baked goods = lunchbox gold
One month into this game, we are slowly figuring out our lunchbox formula.
To make life easy, I’ve added a (fairly) nutritious baked good to our Sunday meal prep rotation, which has the added benefit of being an activity we can enjoy together.
Last weekend, my munch and I made a variation on the zucchini cornbread in my cookbook CARBIVORE, swapping the grated summer squash for unsweetened pumpkin puree.
I am a staunch defender of savory cornbread, and both of these versions are mind-bendingly delicious.
The vegetables melt away (similar to zucchini bread) but help keep the cornbread moist. It also makes this ordinarily sweet carb confection a little friendlier for your blood sugar. In this version, I give you the option of adding even more fiber with a few tablespoons of chia seeds, which plump up and disappear as well.
The cheese can be optional, but it really enhances the crust and adds to the savory tone. Same goes for a handful of frozen corn kernels.
Like all our lunchbox mains, this one gets pre-cut and stored in a ziplock bag in the freezer (where it joins these mushroom-lentil burgers, veggie pancakes, frittata muffins, and hemp-crusted chicken tenders). The night before, we defrost a wedge and pack it.
I’m slowly working towards a full lunchbox planner for you (similar to this breakfast planner) and can’t wait to have that as a bonus for paid subscribers at the end of the month!
In the meantime, enjoy this cornbread alongside a bowl of chili (this white bean chicken version is pretty kid friendly) or as an adjunct to munch or adult lunch.
What are your go-to “nutritious” baked goods, sweet or savory? Please share so I can add to my weekend baking rotation.
Happy munching!
Phoebe
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Freezing tips and reheating instructions
Ways to switch up the nutrient boosters
Serving instructions to make it a full meal
“Same same but different” modifications to make many variations
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Pumpkin-Cheddar Skillet Cornbread
Makes 8 servings
