Pumpkin Cornbread Recipe
A moist and delicious pumpkin cornbread recipe, perfect for fall. This recipe uses fresh pumpkin puree for a rich flavor and texture.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 cup pumpkin puree canned or homemade
- 1.5 cups all-purpose flour
- 1 cup cornmeal
- 0.75 cup sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 0.5 tsp salt
- 1 tsp ground cinnamon
- 0.5 cup vegetable oil
- 2 large eggs
- 1 cup milk
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking pan.
- In a large bowl, whisk together flour, cornmeal, sugar, baking soda, baking powder, salt, and cinnamon.
- In a separate bowl, whisk together pumpkin puree, oil, eggs, and milk.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Pour batter into the prepared pan and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before serving.
Notes
This cornbread is best served warm. You can also add chocolate chips or nuts to the batter for extra flavor.