Description
This Pumpkin Cornbread is a delightful twist on classic cornbread, with the addition of warm spices and sweet pumpkin puree. Perfect for fall gatherings or alongside a cozy bowl of chili.
Ingredients
Scale
Dry Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Wet Ingredients:
- 1 cup canned pumpkin purée
- 1/3 cup brown sugar
- 2 large eggs
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease an 8×8-inch baking dish or line it with parchment paper.
- Prepare dry ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix wet ingredients: In a separate bowl, mix the pumpkin purée, brown sugar, eggs, milk, melted butter, and vanilla extract until smooth.
- Combine: Pour the wet ingredients into the dry and stir just until combined—do not overmix.
- Bake: Pour the batter into the prepared dish and smooth the top. Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean.
- Serve: Let cool slightly before slicing and serving.
Notes
- For a touch of heat, add a pinch of cayenne pepper.
- Serve with honey butter or maple syrup for a delicious fall side.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 190
- Sugar: 8g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
