Description
This Pumpkin Cornbread is the perfect blend of savory and sweet, with a moist, tender crumb that melts in your mouth. Infused with the warm flavors of pumpkin pie spice and cinnamon, each bite carries a comforting fall essence. The pumpkin puree adds richness and moisture, making this cornbread incredibly soft and flavorful.
Ingredients
1 cup all-purpose flour
3/4 cup yellow cornmeal (not coarse ground)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/4 cup vegetable oil, mild olive oil, or melted refined coconut oil
1 cup canned pumpkin puree (not pumpkin pie filling)
3/4 cup milk
1/2 cup granulated sugar
2 tbsp honey
2 large eggs
Instructions
Preheat the oven:
Preheat your oven to 350°F (175°C). Grease a 9×9-inch square baking pan and set aside.
Mix the dry ingredients:
In a large bowl, combine the flour, cornmeal, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Whisk until well mixed.
Mix the wet ingredients:
In a separate bowl, whisk together the vegetable oil, pumpkin puree, milk, sugar, honey, and eggs until smooth and fully combined.
Combine the mixtures:
Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined, being careful not to overmix.
Bake:
Pour the batter into the prepared pan and bake for 23-27 minutes, or until a toothpick inserted into the center comes out clean. The top should be lightly golden.
Serve:
Let the cornbread cool slightly before serving. It’s best enjoyed warm with a drizzle of honey and a spread of salted butter.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 180