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Pumpkin Cornbread

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.)

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 9 people
Course: Bread
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 400F.
  2. In a medium bowl, mix flour, cornmeal, baking powder, cinnamon, nutmeg, and salt.
  3. In a small bowl, mix together pumpkin, egg, honey, and molasses. Add melted butter, water, and milk. Mix well.
  4. Add wet ingredients to dry ingredients and mix until moistened.
  5. Spread batter into a greased 8x8 baking dish.
  6. Bake in preheated oven for 25-30 minutes, until a toothpick inserted in the center comes out clean.
  7. Cool on a wire rack.