This pumpkin cornbread isn’t overly pumpkin-y; it has just the right amount of pumpkin flavor hanging out in the background. It’s perfect served with a drizzle of honey on top, alongside a bowl of chili!
This pumpkin cornbread isn't overly pumpkin-y; it has just the right amount of pumpkin flavor hanging out in the background. It's perfect served with a drizzle of honey on top, alongside a bowl of chili!
1 cup flour
1 Tbsp baking powder
1 tsp kosher salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup brown sugar
1 cup cornmeal
1 cup pumpkin purée
1/4 cup vegetable oil
1/4 cup milk
1 Tbsp honey
Preheat the oven to 400 degrees and grease an 8×8″ baking dish. In a medium bowl, whisk together the flour, baking powder, salt, spices, brown sugar, and cornmeal.
In a small bowl, lightly beat the eggs, and then stir in the pumpkin, oil, milk and honey.
Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the pan, smoothing out the top as much as possible.
Bake for 25-30 minutes or until a knife inserted in the center comes out clean.