Pumpkin Cornbread
This Pumpkin Cornbread is a sweet and fluffy twist on traditional cornbread, combining the flavors of pumpkin, cinnamon, and honey. Perfect for fall and holiday meals, it pairs wonderfully with soups, chili, or as a side dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- ¾ cup yellow cornmeal (not coarse ground)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ¼ cup vegetable oil (or mild olive oil or melted coconut oil)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ¾ cup milk
- ½ cup granulated sugar
- 2 tbsp honey
- 2 large eggs
Instructions
- Preheat the oven to 350°F. Grease a 9×9 square baking pan.
- In a large bowl, combine flour, cornmeal, baking powder, baking soda, salt, and spices.
- In a separate bowl, whisk together oil, pumpkin, milk, sugar, honey, and eggs. Pour the wet ingredients into the dry ingredients and stir until combined.
- Pour the batter into the prepared pan and bake for 23-27 minutes. A toothpick inserted into the center should come out clean.
- Cool slightly and serve warm with salted butter and honey.
Notes
Serve with salted butter, honey butter, or maple butter for extra flavor.
Find it online: https://yumfamilyrecipes.com/pumpkin-cornbread/
