Pumpkin Cornbread Recipe
This Pumpkin Cornbread recipe combines the sweet, earthy flavors of pumpkin puree with the hearty texture of cornmeal, resulting in a moist and flavorful bread perfect for autumn gatherings or as a comforting side dish year-round.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9 servings 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
Wet Ingredients
- 1 cup pumpkin puree
- 2 large eggs
- 1 cup milk
Instructions
- Mix Ingredients: In a large mixing bowl, combine the cornmeal, flour, and sugar. In a separate bowl, whisk together the pumpkin puree, eggs, and milk until smooth. Gradually add the wet mixture to the dry ingredients, stirring until just combined and no large lumps remain.
- Pour into Baking Dish: Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or line it with parchment paper. Pour the batter evenly into the prepared dish and smooth the top with a spatula.
- Bake Until Set: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Remove from oven and allow to cool slightly before slicing and serving.
Notes
- You can substitute milk with any plant-based milk for a dairy-free option.
- For added flavor, consider stirring in spices like cinnamon, nutmeg, or cloves into the batter.
- This cornbread pairs beautifully with chili or can be enjoyed on its own with butter.
Keywords: pumpkin cornbread, autumn bread, cornbread recipe, pumpkin puree, vegetarian cornbread, easy baked bread
Find it online: https://cookwithyana.com/pumpkin-cornbread-recipe/
