Pumpkin Cornbread
A comforting Pumpkin Cornbread recipe that brings cozy fall flavors into your kitchen, perfect for gatherings or simple meals.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 9 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
Instructions
- Preheat your oven to 400°F (200°C). Grease a 9-inch square baking pan.
- Combine cornmeal, flour, sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl.
- Whisk pumpkin puree, milk, vegetable oil, and eggs until smooth in another bowl.
- Pour the wet ingredients into the dry mix, stirring until just combined.
- Transfer the batter to your prepared pan and smooth the top.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool slightly before cutting into squares and serving.
Notes
For added flavor, consider adding chocolate chips, nuts, or dried cranberries. Store leftovers in an airtight container for up to 3 days. Cornbread can also be frozen for up to 3 months.
Find it online: https://www.zaynkitchen.com/pumpkin-cornbread-recipe/