Description
This Pumpkin Cornbread is a delightful twist on classic cornbread, with the added sweetness and earthiness of pumpkin. It’s moist, flavorful, and perfect for autumn gatherings or as a side to your favorite comfort dishes.
Ingredients
Scale
Dry Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Wet Ingredients:
- 1 cup canned pumpkin purée
- ½ cup buttermilk
- ⅓ cup brown sugar (packed)
- 2 large eggs
- ¼ cup unsalted butter (melted)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and prepare the baking dish.
- Mix dry ingredients: In a large bowl, whisk together the dry ingredients.
- Combine wet ingredients: In a separate bowl, mix the wet ingredients until smooth.
- Combine dry and wet: Pour wet ingredients into dry and stir until just combined.
- Bake: Pour batter into the dish and bake for 25–30 minutes.
- Cool and serve: Let cool before slicing and serving.
Notes
- For a dairy-free version, substitute almond milk with vinegar for buttermilk and use plant-based butter.
- This cornbread pairs well with chili or honey butter.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 7g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
