In continuing my hunt for a new favorite cornbread recipe, I thought I’d get festive and try out a pumpkin cornbread. Yum! It was very tasty, and definitely more grainy than usual cornbread. Almost like a grainy pumpkin bread. But I still really liked it, although it’s not going to win my best cornbread contest that I’m having with myself. But a fun bread to bring to a Halloween or Thanksgiving party/potluck/dinner. And try it with honey drizzled on top; definitely makes it!
Recipe courtesy Recipe Girl
1/2 cup flour
1/2 cup whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup cornmeal
1 cup pumpkin puree (canned or fresh)
2/3 cup brown sugar
1/4 cup canola oil
1 tablespoon molasses
Preheat oven to 400 degrees. Grease a 10? glass pie pan or a 9? square baking pan.
Sift flours, baking powder, salt, and spices in a large mixing bowl. Whisk in cornmeal. In a separate bowl, beat eggs lightly. Whisk in pumpkin, brown sugar, oil, and molasses.
Make a well in the dry mixture. Add the pumpkin mixture and blend batter with a few quick strokes, just until blended. Don’t overmix.
Pour batter into prepared pan. Bake for 30 minutes, or until cornbread is browned and the surface has a slightly springy feel.