This pumpkin cornbread isn’t overly pumpkin-y; it has just the right amount of pumpkin flavor hanging out in the background. It’s perfect served with a drizzle of honey on top, alongside a bowl of chili!
- 1 cup flour
- 1 Tbsp baking powder
- 1 tsp kosher salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup brown sugar
- 1 cup cornmeal
- 2 eggs
- 1 cup pumpkin purée
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1 Tbsp honey
- Preheat the oven to 400 degrees and grease an 8×8″ baking dish. In a medium bowl, whisk together the flour, baking powder, salt, spices, brown sugar, and cornmeal.
- In a small bowl, lightly beat the eggs, and then stir in the pumpkin, oil, milk and honey.
- Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the pan, smoothing out the top as much as possible.
- Bake for 25-30 minutes or until a knife inserted in the center comes out clean.
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