Pumpkin Cornbread
Pumpkin Cornbread is a delicious fall twist on classic cornbread. Each piece is sweet and fluffy with a hint of pumpkin flavor!
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Servings: 9
Ingredients
- 1 cup all-purpose flour
- ¾ cup yellow cornmeal
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ cup vegetable oil
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ¾ cup milk (I use 2%)
- ½ cup granulated sugar
- 2 Tablespoons honey
- 2 large eggs
Instructions
- Preheat the oven to 350°F. Grease a 9×9-inch or 7x11-inch baking pan with nonstick spray. Set aside.
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, pumpkin pie spice and ground cinnamon. Set aside.
- In a separate bowl, whisk together the vegetable oil, pumpkin, milk, sugar, honey, and eggs.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Pour the batter into the prepared pan, spreading out evenly.
- Bake for 25 to 28 minutes or until a toothpick inserted into the center comes out clean. Allow to cool slightly before cutting into squares. Serve warm with butter and honey. Enjoy!
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