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Pumpkin Cornbread
This recipe has been featured in a post on The Recipe Girl Blog: Pumpkin Chili (with Pumpkin Cornbread, of course!)
Pumpkin Cornbread
Yield: 8 servings
Prep Time: 15 min
Cook Time: 30 min
Our family LOVED this. We used the Bob's Red Mill coarse grain cornmeal and enjoyed the surprising crunch within the bread. Terrific with a little honey butter and served alongside bowls of chili.
Ingredients:
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 Tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup cornmeal
2 large eggs
1 cup unsweetened pumpkin puree (canned or freshly cooked and processed)
2/3 cup light brown sugar, packed
1/4 cup canola oil
1 Tablespoon molassesDirections:
1. Preheat oven to 400°F. Grease 10-inch glass pie pan or 9-inch square baking pan.
2. Sift flours, baking powder, salt and spices into a large mixing bowl. Whisk in cornmeal.
3. In separate bowl, beat eggs lightly. Whisk in pumpkin, brown sugar, oil and molasses.
4. Make a well in the dry mixture. Add pumpkin mixture and blend batter with a few quick strokes (just until blended- don't over-mix).
5. Pour batter into prepared pan. Bake for 30 minutes, or until cornbread is browned and the surface has a slightly springy feel.
Tips:
*We like to use Bob's Red Mill coarse grain corn meal for an added crunchy texture.
*Terrific with pumpkin chili!Source: RecipeGirl.com (via Recipes from the Old Mill: Baking with Whole Grains -Thanks to CLBB: "heavy hedonist")
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I'm Lori Lange, recipe developer, food writer and Mom. I'm sharing over 2,600 of my favorite recipes with you.
stephanie allgood — September 25, 2009 @ 8:40 AM
Hi! First time visitor via Pots and Pins! Will have to try this one for sure!
Elissa — September 15, 2010 @ 9:19 AM
SO good! Added a smidge more pumpkin and about 1/3 cup ground flax too- will definitely be making again!
Cori — October 31, 2010 @ 1:28 PM
My kitchen smelled SO good while it was cooking! A major hit with my family….this will definitely be a recipe I will make lots and lots!!!!
Emily L — October 31, 2010 @ 7:46 PM
Looking forward to trying this recipe in this week’s menu! Thanks
Tamara — August 31, 2011 @ 4:00 PM
Yum! I must try this recipe.
Tara — October 27, 2011 @ 5:58 AM
Tried this last night with some chili–YUM! Soooo good served warm and cut open with a slab of butter. Thanks for posting!
Renee - Kudos Kitchen — November 6, 2011 @ 5:54 AM
This looks and sounds awesome! Love the color!
Shelley — November 14, 2011 @ 8:59 PM
I used this cornbread for a base for some stuffing – spectacular! Looking for a new stuffing twist? Look no further.
Alison at NOVA Frugal Family — July 22, 2012 @ 8:02 PM
Is it wrong that this seems like a good thing to go with summer pasta??? I have been on a cornbread kick so I think that am going to make this next week! Thanks for the great idea.
VG — September 17, 2012 @ 5:08 PM
Would it be possible to get the nutritional content and I made it tonight with all wheat flour – seemed a bit dry…
Lori Lange replied: — September 18th, 2012 @ 5:47 PM
Using all whole wheat flour is why the recipe turned out dry. WW flour and all-purpose are not an equal exchange- it changes the recipe quite a bit. I don’t have nutritional info. on this one, but you can always enter ingredients at http://recipes.sparkpeople.com/recipe-calculator.asp to figure out.
peggy — March 5, 2013 @ 7:37 AM
what would the ww plus be
Lori Lange replied: — March 5th, 2013 @ 7:40 AM
Hi Peggy- I’m not sure. You can always plug in the ingreds to a nutrition calculator to figure it out- WW has one and so does Spark People: http://recipes.sparkpeople.com/recipe-calculator.asp
Julie — April 3, 2013 @ 7:38 AM
Recipe calculator says 184 cal per serving if cut into 12 pieces.