Pumpkin Cornbread
Pumpkin cornbread is the perfect twist this fall for the crumbly, sweet side dish everyone loves. Cornbread with a touch of pumpkin mixed with fall spices.
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Servings: 12 serving
Equipment
- 9x9 baking dish
Ingredients
- 1 cup canned pumpkin
- 2 large egg
- 3/4 cup whole milk
- 8 tablespoon butter
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/3 cup honey or maple syrup optional
Instructions
- Preheat the oven to 375℉.
- Now, in a bowl beat the eggs, then gradually pour in the melted butter. Then, whisk in the pumpkin and lastly the milk. In a separate bowl combine the cornmeal, flour, sugar, baking powder and spices. Combine the dry and wet ingredients. Then, fold in the honey or maple syrup if you plan to use it. Make sure it's last.
- Add the batter into a baking dish then bake for 40 minutes or until the you can insert a toothpick and it comes out clean.
- Allow the cornbread to cool before slicing and serving. Enjoy.
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