Description
This Pumpkin Cornbread recipe combines the sweetness of canned pumpkin with the texture of classic cornmeal bread to create a moist, flavorful treat perfect for fall or any time of year. It features warm spices like pumpkin pie spice and cinnamon, providing a cozy aroma and taste. Quick and easy to make, this cornbread is perfect as a side dish or a snack served warm with butter and honey.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- ¾ cup yellow cornmeal
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
Wet Ingredients
- ¼ cup vegetable oil
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ¾ cup milk (2% recommended)
- ½ cup granulated sugar
- 2 Tablespoons honey
- 2 large eggs
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×9-inch or 7×11-inch baking pan with nonstick spray to ensure easy removal of the cornbread after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, baking soda, salt, pumpkin pie spice, and ground cinnamon. This ensures the spices and leavening agents are evenly distributed.
- Combine Wet Ingredients: In a separate bowl, whisk together the vegetable oil, canned pumpkin puree, milk, granulated sugar, honey, and eggs until smooth and well combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined, being careful not to overmix to keep the cornbread tender.
- Fill Pan and Bake: Pour the batter into the prepared baking pan and spread it out evenly. Bake in the preheated oven for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cornbread to cool slightly before cutting it into squares. Serve warm, ideally with butter and honey for added sweetness and flavor. Enjoy!
Notes
- Ensure to use canned pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
- Do not overmix the batter; overmixing can lead to tough cornbread.
- The cornbread can be stored in an airtight container for up to 3 days at room temperature or refrigerated for up to a week.
- For a dairy-free option, substitute milk with almond milk or another plant-based milk.
- This recipe can be doubled for larger batches using a larger baking pan and adjusting the bake time accordingly.
- Adding a sprinkle of shredded cheddar cheese before baking can add a savory twist.
