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Pumpkin Cornbread
Pumpkin Cornbread is soft, moist and lightly sweet with pumpkin and warm fall spices. It's so good with a bowl of chili, soup or your holiday dinner.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- 2 large eggs
- ⅔ cup granulated sugar
- 1 cup pumpkin puree
- 1 cup buttermilk whole or low-fat
- 1 tablespoon butter
Instructions
- Preheat the oven to 400°F. Spray a 9x9-inch baking pan with nonstick cooking spray.
- In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
- In a large bowl, whisk together the eggs, sugar, pumpkin puree, and buttermilk until smooth.
- Add the dry ingredients to the wet ingredients and stir gently just until combined. The batter will be slightly lumpy, so avoid overmixing.
- Pour the batter evenly into the prepared pan and spread to the edges.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and immediately spread the butter over the warm cornbread.
- Cool in the pan on a wire rack for 10–15 minutes before cutting and serving.
Notes
Don’t overmix: Stir just until the flour disappears. A slightly lumpy batter bakes up tender.
Butter it warm: Spread the butter over the cornbread right out of the oven so it soaks in.
Use pumpkin puree: Use plain pumpkin puree, not pumpkin pie filling.
Storage: Keep it covered at room temperature for up to 2 days, or freeze it for up to 3 months.
Nutrition
Serving: 1 | Calories: 128kcal | Carbohydrates: 24g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 24mg | Sodium: 191mg | Fiber: 2g | Sugar: 10g
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