Pumpkin Cornbread

Introduction:
Enjoy the warm, comforting flavors of autumn with this Pumpkin Cornbread recipe. This delightful twist on classic cornbread combines the rich taste of pumpkin with the buttery, crumbly texture of cornbread. Perfect for fall gatherings, Thanksgiving feasts, or cozy dinners, this cornbread adds a hint of sweetness and spice to your meal.

Why You’ll Love This Recipe:

• Simple and Delicious: Easy to make with a few pantry staples.
• Fall Flavor: The addition of pumpkin and spices brings a seasonal twist to a classic favorite.
• Moist and Tender: Pumpkin ensures a moist, tender texture every time.
• Versatile: Perfect as a side dish or enjoyed on its own.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 cup canned pumpkin (not pumpkin pie filling)
• 1/2 cup milk
• 2 large eggs
• 1/4 cup melted butter
• 1 tablespoon honey (optional, for extra sweetness)

Instructions:

1. Preheat the Oven:

• Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish or a similarly sized oven-safe pan.

1. Mix Dry Ingredients:

• In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger. Mix well.

1. Combine Wet Ingredients:

• In a separate bowl, whisk together the pumpkin, milk, eggs, melted butter, and honey (if using) until smooth.

1. Combine Mixtures:

• Pour the wet ingredients into the dry ingredients. Stir gently until just combined; be careful not to overmix.

1. Bake:

• Pour the batter into the prepared baking dish. Smooth the top with a spatula.
• Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

1. Cool and Serve:

• Allow the cornbread to cool in the pan for a few minutes before cutting into squares. Serve warm or at room temperature.

Tips for Success:

• Pumpkin: Make sure to use plain canned pumpkin, not pumpkin pie filling, which is sweetened and spiced.
• Spices: Feel free to adjust the spices according to your preference. Adding a pinch of cloves or allspice can enhance the fall flavors.
• Texture: For a more crumbly texture, use a bit less flour or increase the cornmeal slightly.

Recipe Variations:

• Cheesy Cornbread: Stir in 1/2 cup of shredded cheese (like cheddar or pepper jack) for a savory twist.
• Nutty Cornbread: Add 1/4 cup chopped nuts, such as pecans or walnuts, for added crunch.
• Herbed Cornbread: Mix in fresh or dried herbs, such as rosemary or thyme, for a savory flavor.

Serving Suggestions:

• Enjoy with a pat of butter and a drizzle of honey.
• Pair with soups, stews, or chili for a hearty meal.
• Great alongside Thanksgiving turkey or ham.

Freezing and Storage:

• Storage: Store leftover cornbread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
• Freezing: Wrap cooled cornbread tightly in plastic wrap or aluminum foil and freeze for up to 3 months. Thaw at room temperature before serving.
• Reheating: Reheat in a 350°F (175°C) oven for about 10 minutes or microwave individual pieces until warmed through.

Special Equipment:

• Mixing Bowls: For combining the dry and wet ingredients.
• Baking Dish: An 8-inch square dish works well, but other similar-sized pans can be used.

FAQ:

• Can I use fresh pumpkin instead of canned?
  Yes, you can use cooked and pureed fresh pumpkin. Make sure it’s well-drained to avoid excess moisture.
• Can I make this cornbread ahead of time?
  Yes, you can bake it ahead of time and store it as directed. It also freezes well.
• Can I use a different type of milk?
  Yes, you can use any type of milk, including almond, soy, or buttermilk.

Preparation Time:

• 10 minutes for mixing ingredients and preparing the batter.

Cook Time:

• 20-25 minutes for baking.

Total Time:

• 35 minutes (including prep and cook time).

Nutrition Information (per serving, assuming 9 servings):

• Calories: 210
• Protein: 4g
• Carbohydrates: 30g
• Fat: 8g
• Saturated Fat: 5g
• Cholesterol: 50mg
• Sodium: 250mg
• Fiber: 2g
• Sugar: 11g

Pumpkin Cornbread

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• Author: Julie
• Total Time: 0 hours

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Ingredients

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• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 cup canned pumpkin (not pumpkin pie filling)
• 1/2 cup milk
• 2 large eggs
• 1/4 cup melted butter
• 1 tablespoon honey (optional, for extra sweetness)

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Instructions

• Preheat the Oven:
  • Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish or a similarly sized oven-safe pan.
• Mix Dry Ingredients:
  • In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger. Mix well.
• Combine Wet Ingredients:
  • In a separate bowl, whisk together the pumpkin, milk, eggs, melted butter, and honey (if using) until smooth.
• Combine Mixtures:
  • Pour the wet ingredients into the dry ingredients. Stir gently until just combined; be careful not to overmix.
• Bake:
  • Pour the batter into the prepared baking dish. Smooth the top with a spatula.
  • Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
• Cool and Serve:
  • Allow the cornbread to cool in the pan for a few minutes before cutting into squares. Serve warm or at room temperature.

• Prep Time: 10 minutes
• Cook Time: 20-25 minutes for baking

Nutrition

• Calories: 210 kcal
• Fat: 8g
• Carbohydrates: 30g
• Protein: 4g

Closing Notes:
Have you tried this Pumpkin Cornbread recipe? Share your thoughts and photos in the comments below! Don’t forget to tag us on social media with your delicious cornbread creations and stay tuned for more fantastic recipes.