Description
Pumpkin Cornbread is a delightful blend of moist texture and warm, spiced flavors that make it an ideal treat for cozy gatherings. This recipe elevates traditional cornbread with the addition of canned pumpkin puree, creating a comforting dish that can be enjoyed as a side or transformed into an indulgent dessert when served warm with creamy vanilla ice cream and a drizzle of honey. Perfect for fall celebrations or any occasion, this Pumpkin Cornbread is sure to impress family and friends alike.
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup canned pumpkin puree
- 1 cup whole milk
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1 pint vanilla ice cream, for serving
- 1/4 cup honey, for drizzling
Instructions
- Preheat oven to 375°F (190°C). Grease and flour a 9×9 inch baking pan.
- In a large bowl, mix cornmeal, flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice.
- In another bowl, whisk together pumpkin puree, milk, eggs, and melted butter until smooth.
- Combine wet ingredients with dry ingredients gently; do not overmix.
- Pour batter into the prepared pan and bake for 25-30 minutes until golden brown and a skewer comes out clean.
- Allow to cool for 15 minutes before slicing into 9 square pieces.
- Serve warm with vanilla ice cream and honey.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 8g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg