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pumpkin cornbread on a plate

Pumpkin Cornbread

Meghan
Pumpkin Cornbread combines the best flavors of pumpkin spice with honey cornbread. The perfect side dish to accompany fall soup and chili.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Side Dish
Cuisine American
Servings 16 pieces

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.

Notes

Source: Adapted from Tasty Kitchen
You're Gonna Bake It After All
bakeitafterall.com
Keyword bread, fall, pumpkin, side dish