Pumpkin Cornbread
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Pumpkin Cornbread
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This deeply flavorful and moist Pumpkin Cornbread makes a great addition to a hearty winter bowl of chili or a nice fall treat eaten on its own.Yield: 1 (8x8) baking dish (Double the recipe to fill a 9x13 baking dish.)
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Ingredients
- 1 c unbleached all-purpose flour
- 1 c cornmeal
- 4 tsp baking powder
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1 tsp salt
- 1 c pumpkin puree
- 2 egg, slightly beaten
- 4 Tbsp honey
- 2 Tbsp molasses
- 2 Tbsp unsalted butter, melted
- 2 Tbsp water
- 2 Tbsp milk
Instructions
- Preheat oven to 400F.
- In a medium bowl, mix flour, cornmeal, baking powder, cinnamon, nutmeg, and salt.
- In a small bowl, mix together pumpkin, egg, honey, and molasses. Add melted butter, water, and milk. Mix well.
- Add wet ingredients to dry ingredients and mix until moistened.
- Spread batter into a greased 8x8 baking dish.
- Bake in preheated oven for 25-30 minutes, until a toothpick inserted in the center comes out clean.
- Cool on a wire rack.
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