Description
This pumpkin cornbread is a moist and slightly sweet side dish. It pairs well with soups and stews.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup pumpkin puree
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
Instructions
- Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan.
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, mix pumpkin puree, milk, oil, and egg until smooth.
- Pour the wet ingredients into the dry ingredients. Stir until just combined.
- Pour the batter into the prepared pan. Spread it evenly.
- Bake for 20 to 25 minutes. A toothpick inserted in the center should come out clean.
- Let the cornbread cool in the pan for 10 minutes. Then serve warm.
Notes
- You can use canned pumpkin puree or homemade.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (1/9 of recipe)
- Calories: 190
- Sugar: 8g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg