Pumpkin Cornbread
Experience autumn in every bite with my Pumpkin Cornbread – a perfect blend of classic cornbread and seasonal pumpkin flavors.
Ingredients
- 1.5 c. all-purpose flour
- 1 c. cornmeal
- ¾ c. brown sugar packed
- 2 tsp. baking powder
- ½ tsp. baking soda
- 2 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ½ tsp. ground cloves
- ½ tsp. salt
- 2 eggs room temperature
- 1.5 c. canned pumpkin
- ¾ c. whole milk
- 3 tbsp. butter melted
Instructions
- Preheat oven to 350F. Grease a 13x9 baking dish.
- In a large bowl, combine all dry ingredients: flour, cornmeal, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In another bowl, combine all wet ingredients: eggs, canned pumpkin, whole milk, and melted butter. Add wet ingredients to dry ingredients and mix until well-combined.
- Transfer into the greased baking dish. Bake for 30-35 minutes. You will know when it is done if a toothpick is inserted into the center and comes out clean.
- Slice and serve warm with additional butter, if desired.
Notes
- Overmixing can result in tough and dry cornbread. When combining the wet and dry ingredients, mix just until everything is incorporated. A few lumps are okay!
- Pumpkin cornbread pairs exceptionally well with a drizzle of honey or a pat of creamy butter. The sweetness of honey complements the earthy pumpkin and spices, while butter adds a rich, indulgent touch.
Nutrition
Calories: 275kcalCarbohydrates: 56gProtein: 7gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 29mgSodium: 250mgPotassium: 220mgFiber: 4gSugar: 17gVitamin A: 4675IUVitamin C: 1mgCalcium: 110mgIron: 3mg
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