Pumpkin Cornbread
Pumpkin Cornbread combines the best flavors of pumpkin spice with honey cornbread. The perfect side dish to accompany fall soup and chili.
Ingredients
- 1 cup all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon Kosher salt
- 1/2 tablespoons ground cinnamon
- 1/4 teaspoons ground nutmeg
- 1/2 cup packed brown sugar
- 1 cup cornmeal
- 2 whole eggs
- 1 cup pumpkin puree
- 1/4 cup olive oil
- 1 tablespoon honey
Instructions
- Preheat the oven to 400 degrees F and grease an 8 x 8-inch baking dish (or spray with nonstick cooking spray).
- In a medium bowl, whisk together the flour, baking powder, salt, spices, brown sugar, and cornmeal.
- In a small bowl or glass measuring cup, lightly beat the eggs, and then stir in the pumpkin, oil, and molasses.
- Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the pan, smoothing out the top as much as possible.
- Bake 30 minutes or until a knife inserted in the center comes out clean. Serve warm.
