Pumpkin Polenta Cake - cooking recipe

Ingredients

2 cups canned pumpkin puree
2 tablespoons canola oil (or 2 Tablespoons applesauce or just skip it!)
4 eggs
1 cup Splenda granular, adjust to your taste
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice (1 tsp cinnamon, 1/2 t ginger, 1/2 t allspice, 1/4 t nutmeg)
1 cup plain fat-free yogurt or 1 cup fat free sour cream
2 cups cornmeal

Preparation

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. In a blender or food processor, blend pumpkin, oil, and eggs. Mix in the sweetener, baking soda, salt, pumpkin pie spice (optional cocoa powder). Blend until smooth, and transfer to a medium bowl. Mix yogurt (milk) and polenta into the pumpkin mixture. Pour into the prepared baking dish.
Bake 45 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool slightly before slicing.