Lunch: Pumpkin Cornbread

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Pumpkin Cornbread

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

3 cups sugar
11 eggs
5 1/2 cups buttermilk
2 pounds pumpkin (canned is fine)
2 tablespoons baking soda
5 1/2 cups cornmeal (yellow or white)
5 1/2 cups flour
1 tablespoon salt
2 tablespoons baking powder
1/2 teaspoon cinnamon
Pinch ground nutmeg
1 pound unsalted butter, melted

Instructions

Preheat the oven to 350 degrees F. Grease 7 standard muffin tins.
Mix the sugar, eggs, buttermilk and pumpkin until blended and set aside. Blend all the dry ingredients together in a separate bowl. Add the pumpkin mixture to the dry ingredients, mixing thoroughly. Stir in the melted butter.
Pour 3 ounces batter in each muffin cup of the prepared pan. Bake until a toothpick comes out clean, 15 to 20 minutes.
This recipe was provided by professional chefs. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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