Pumpkin Cornbread
Cuisine: American
Recipe Source: Lauren Miyashiro
Pumpkin Cornbread is a delicious twist on a classic favorite, infusing the comforting flavors of cornbread with the warm spices of pumpkin. This moist and tender quick bread features a blend of cornmeal, pumpkin puree, and a medley of spices like cinnamon, nutmeg, and ginger. The result is a slightly sweet and savory bread with a hint of pumpkin spice that's perfect for fall gatherings or cozy evenings. Whether enjoyed warm with a pat of butter, alongside chili, or as a Thanksgiving side dish, Pumpkin Cornbread is a delightful autumn treat.
Difficulty: EASY
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serving Size: 10 servings
For The Cornbread
Ingredients:
- Cooking spray, for pan
- 1 c. yellow cornmeal
- 1 c. all-purpose flour
- 1 tbsp. baking powder
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/2 tsp. baking soda
- 3/4 tsp. salt
- 1 c. pumpkin puree
- 1/2 c. sour cream
- 1/3 c. brown sugar
- 1/4 c. melted butter
- 2 eggs
For The Whipped Honey Butter
Ingredients:
- 1/2 c. butter, softened
- 2 tbsp. honey
- 1 tsp. salt
- 1/4 tsp. ground cinnamon
Directions:
- Preheat oven to 400° and grease a 9” square baking dish with cooking spray.
- In a large bowl, whisk together cornmeal, flour, baking powder, cinnamon, nutmeg, baking soda and salt.
- In a separate medium bowl, whisk together pumpkin puree, sour cream, brown sugar, and melted butter until smooth.
- Add eggs one at a time, beating well between each addition. Pour over the dry ingredients and stir until just combined.
- Spread batter in prepared baking dish and bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool before slicing into squares.