Description
A delightful blend of pumpkin and spices, this Pumpkin Cornbread is perfect for cozy gatherings or as a comforting side dish.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk pumpkin puree, sugar, eggs, milk, and melted butter until smooth.
- Combine the wet mixture with the dry ingredients, stirring until just combined.
- Grease or line a 9-inch square baking dish with parchment paper. Pour the batter into the dish.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- While the cornbread bakes, whip together softened butter, honey, and cinnamon for the cinnamon honey butter.
- Cool the cornbread for about 10 minutes before slicing and serving with cinnamon honey butter.
Notes
For a vegan option, use a flax egg. You can also swap all-purpose flour for whole wheat or use unsweetened applesauce instead of butter for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 8g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Keywords: pumpkin, cornbread, fall recipes, cinnamon honey butter, easy baking
