Ingredients
Scale
- 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
- 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