Pumpkin cornbread is a fabulous addition to any meal! Who would have thought that pumpkin and cornbread would go together? Turns out, they’re a perfect match!
Well look at me getting a post out on a Monday. I feel so prepared. I think it’s been months since I’ve scheduled a post on Monday. Usually I have my photos and a recipe ready by Monday, but writing the actual post takes me the longest amount of time. I tend to put a lot of pressure on myself and feel like I need to have the absolute perfect post for my readers. I’m trying to sell a recipe to you after all!
But, the pressure I put myself is usually pretty silly. Most recipes sell themselves! I certainly think this pumpkin cornbread sells itself. Pumpkin and cornbread aren’t two things I naturally think to put together. For some reason, that flavor combination never crossed my mind. But that’s not the case anymore! Obviously, this pumpkin cornbreads is proof.
I think my favorite part of this pumpkin cornbread is the subtle pumpkin flavor.It’s slightly sweeter than regular cornbread and the spice combination helps accent the pumpkin. The bread itself has a texture somewhere between a quick bread and typical cornbread. I’ve been eating it at dinner, for breakfast, as a snack and even for dessert!
- 1 cup all purpose flour
- 1 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/2 cup packed light brown sugar
- 1/4 cup butter melted
- 1 cup canned pumpkin puree
- 1/2 cup sour cream
- 2 eggs
Preheat the oven to 375 degrees. Prep an 8X8 baking pan and set aside.
In a large bowl, combine all try ingredients through nutmeg. Whisk the mixture together.
In a separate bowl, combine brown sugar and butter. Mix together until combined. Add in the pumpkin puree, sour cream and eggs. Whisk until just combined.
Pour the wet mixture into the dry mixture and thoroughly combine.
Pour the mixture into the baking dish and spread into an even layer. Bake for 25-30 minutes, or until a toothpick inserted in middle of the cornbread comes out cleanly.
Serve plain or with any desired toppings!
Original recipe from Cooking Classy