Description
Pumpkin cornbread blends Southern comfort with autumn’s warmth, creating a golden-hued side dish that marries rustic charm and seasonal spice. Moist crumbs and subtle pumpkin notes invite home cooks to savor this simple yet memorable companion to chili, soups, or hearty meals.
Ingredients
Scale
Main Ingredients:
- 1 cup all-purpose flour
- ¾ cup yellow cornmeal (not coarse ground)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ¾ cup milk
- 2 large eggs
Leavening and Spices:
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
Sweeteners and Fat:
- ½ cup granulated sugar
- 2 tablespoons honey
- ¼ cup vegetable oil, mild olive oil, or melted refined coconut oil
Instructions
- Warm the culinary workspace by heating the oven to 350°F. Lovingly coat a 9×9-inch baking vessel with a light grease to prevent sticking.
- Create a dry foundation by whisking together flour, cornmeal, rising agents, salt, aromatic pumpkin pie spice, and ground cinnamon in a spacious mixing bowl until thoroughly integrated.
- In a separate container, transform liquid ingredients into a harmonious blend. Vigorously whisk vegetable oil, velvety pumpkin puree, milk, granulated sweetener, golden honey, and farm-fresh eggs until the mixture achieves a silky, uniform consistency.
- Gently marry the liquid and dry components by pouring wet ingredients into the flour mixture. Stir with a delicate hand, ensuring ingredients are just combined without aggressive mixing that could toughen the batter.
- Transfer the pillowy batter into the prepared baking pan, distributing evenly with a soft spatula. Slide into the preheated oven and bake until a slender wooden pick emerges clean and the surface radiates a gentle golden hue, approximately 25 minutes.
- Allow the cornbread to rest and settle for a few moments after emerging from the oven. Slice into inviting squares and serve while still warm, complemented by a luxurious drizzle of honey and a pat of salted butter.
Notes
- Warm, moist cornbread with a delightful pumpkin twist that transforms a classic comfort food into a seasonal sensation.
- Perfectly spiced with pumpkin pie spice and cinnamon, creating a cozy autumn-inspired flavor profile that complements both sweet and savory dishes.
- Quick and easy one-bowl recipe that comes together in under 40 minutes, making it ideal for busy weeknight dinners or last-minute gatherings.
- Versatile side dish that pairs beautifully with chili, soups, stews, or can be enjoyed as a standalone snack with a dollop of butter.
- Use fresh pumpkin puree for the most vibrant flavor, but canned works wonderfully if you’re short on time.
- Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer preservation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 210
- Sugar: 12 g
- Sodium: 250 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg