Pumpkin Cornbread
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Pumpkin Cornbread
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Pumpkin Cornbread is a delicious fall twist on classic cornbread. Each piece is sweet and fluffy with a hint of pumpkin flavor!
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Ingredients
- all-purpose flour 1 cup
- yellow cornmeal 3/4 cup
- baking powder 2 teaspoons
- baking soda
- salt
- pumpkin pie spice 1 teaspoon
- ground cinnamon
- vegetable oil
- pumpkin puree not pumpkin pie filling, canned, 1 cup
- milk I use 2%
- granulated sugar ½ cup
- honey
- egg 2 large
Instructions
- Preheat the oven to 350°F. Grease a 9×9-inch or 7x11-inch baking pan with nonstick spray. Set aside.
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, pumpkin pie spice and ground cinnamon. Set aside.
- In a separate bowl, whisk together the vegetable oil, pumpkin, milk, sugar, honey, and eggs.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Pour the batter into the prepared pan, spreading out evenly.
- Bake for 25 to 28 minutes or until a toothpick inserted into the center comes out clean. Allow to cool slightly before cutting into squares. Serve warm with butter and honey. Enjoy!
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