Pumpkin cornbread is a delightful twist on traditional cornbread, incorporating the warm flavors of pumpkin and spices for a moist and flavorful side dish. This comforting bread is perfect for fall gatherings, holiday meals, or as a cozy accompaniment to soups and stews, bringing a touch of sweetness and warmth to your table.
Ingredients:
* 1 cup cornmeal
* 1 cup all-purpose flour
* 1 tablespoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/2 cup granulated sugar
* 1/2 cup pumpkin puree (canned or fresh)
* 1/4 cup unsalted butter, melted
* 1 cup milk
* 2 large eggs
Instructions:
1. Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish or cast-iron skillet.
2. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar until well combined.
3. In another bowl, mix the pumpkin puree, melted butter, milk, and eggs until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
5. Pour the batter into the prepared baking dish or skillet, smoothing the top with a spatula.
6. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
7. Allow the cornbread to cool slightly before slicing. Serve warm as a delicious side dish or snack. Enjoy this flavorful pumpkin cornbread!
Aprile's Kitchen 