Description
Enjoy the flavors of fall with this delicious Pumpkin Cornbread recipe. Moist and slightly sweet, this cornbread is perfect for pairing with chili or soups.
Ingredients
Scale
Dry Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 1 cup pumpkin puree
- 2 large eggs
- 1/3 cup brown sugar
- 1/4 cup melted butter
- 1/2 cup milk
- 1/4 cup sour cream or Greek yogurt
Instructions
- Preheat Oven and Prepare Pan: Preheat oven to 375°F and grease an 8×8-inch baking pan or line with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine Wet Ingredients: In another bowl, mix pumpkin puree, eggs, brown sugar, melted butter, milk, and sour cream until smooth.
- Combine Wet and Dry Ingredients: Pour wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Bake: Transfer batter to the prepared pan, smooth the top, and bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let cool slightly before slicing and serving.
Notes
- This cornbread is mildly sweet and goes well with chili or fall soups.
- Add 1/2 cup corn kernels or chopped nuts for extra texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 190
- Sugar: 8g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
