Pumpkin Cornbread
A delightful Pumpkin Cornbread recipe that captures the essence of fall, featuring warm aromas of spices and sweetness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 slices 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 cup canned pumpkin
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/3 cup vegetable oil
- 2 eggs
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare an 8×8-inch baking dish by greasing it or lining it with parchment paper.
- Mix the cornmeal, flour, sugar, baking powder, and salt in a large bowl.
- Combine the eggs, milk, vegetable oil, and pumpkin puree in another bowl, mixing until smooth.
- Create the batter by pouring the wet mixture into the dry ingredients and folding until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 20–25 minutes, or until a toothpick comes out clean.
- Cool in the pan for about 10 minutes before transferring to a wire rack. Slice and serve.
Notes
For variations, consider adding spices, nuts, or swapping ingredients to make it vegan.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 5g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 80mg
Keywords: pumpkin, cornbread, fall recipe, comfort food, baking