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Pumpkin Cornbread Recipe

Pumpkin Cornbread Recipe
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4.8 from 21 reviews

This Pumpkin Cornbread recipe combines the warm flavors of pumpkin, cinnamon, and nutmeg with the classic texture of cornbread. It’s a deliciously moist and slightly sweet side dish that’s perfect for fall gatherings or alongside a comforting bowl of soup or chili.

Ingredients

Units Scale

Dry Ingredients:

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger

Wet Ingredients:

  • 1 cup pumpkin puree
  • 2 large eggs
  • 1/3 cup brown sugar
  • 1/4 cup honey or maple syrup
  • 1/2 cup milk
  • 1/4 cup melted butter (or oil)

Instructions

  1. Preheat the oven: Preheat the oven to 375°F (190°C) and prepare a baking dish.
  2. Mix dry ingredients: Combine cornmeal, flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a bowl.
  3. Combine wet ingredients: In a separate bowl, mix pumpkin puree, eggs, brown sugar, honey, milk, and melted butter until smooth.
  4. Combine and bake: Mix wet ingredients into dry, pour into prepared dish, and bake for 25–30 minutes.
  5. Cool and serve: Let the cornbread cool slightly before slicing and serving.

Notes

  • This cornbread pairs well with chili or soups.
  • For a dairy-free version, use plant-based milk and oil.
  • Try adding jalapeños or cheese for a savory twist.

Nutrition

Find it online: https://easy-tapas-recipes.com/pumpkin-cornbread-recipe/