Pumpkin Cornbread

Pumpkin Cornbread combines the best flavors of pumpkin spice with honey cornbread. The perfect side dish to accompany fall soup and chili.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings pieces

Calories 141kcal

Author Meghan

Preheat the oven to 400°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.
1 cup all purpose flour, ½ cup packed brown sugar, 1 tablespoon baking powder, ½ tablespoons ground cinnamon, 1 teaspoon Kosher salt, ¼ teaspoons ground nutmeg, 1 cup cornmeal
In a small bowl or glass measuring cup, lightly beat the eggs, and then stir in the pumpkin, oil and honey.
2 eggs, 1 cup pumpkin puree, ¼ cup olive oil, 1 tablespoon honey, 1 cup all purpose flour
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.
For muffins, equally divide the batter between 12 muffin cups. Bake 15-20 minutes or until the internal temperature reaches 195-200°F.

Nutritional information is only an estimate and will vary based on your ingredients and substitutions.

Source: Adapted from Tasty Kitchen

You're Gonna Bake It After All

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