Pumpkin Cornbread
This Pumpkin Cornbread is a fantastic spin on classic cornbread, made with pumpkin and spices. It is perfect for the holiday season.
Servings: 16 slices
Calories: 251kcal
Ingredients
- 3 cups cornmeal
- 1 cup unbleached all-purpose flour
- 2 teaspoons salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 15 ounce canned pumpkin
- 4 eggs
- 3-6 tablespoons honey depending on how sweet you like your cornbread
- 2 cups milk
- ½ cup unsalted butter melted and slightly cooled
Instructions
- Preheat the oven to 375 F
- Spray 2 - 9 x 5 loaf pans with cooking oil, or line with parchment paper for easy removal.
- In a large bowl mix together the cornmeal, flour, salt, nutmeg, cinnamon, ginger, baking powder, and baking soda. Set aside.
- In another large bowl, whisk together the pumpkin, eggs, and honey until well combined. Add in the milk and butter and whisk until combined.
- Mix together the dry ingredients with the wet ingredients until well combined.
- Divide batter in between the two pans.
- Bake the cornbread for 45-55 minutes, or until a toothpick inserted in the middle comes out clean.
- Cool bread on a baking rack for 10-15 minutes, then remove from bread pan.
- Serve immediately with butter or cool completely and wrap in Saran wrap or Ziplock bag to serve later.
Nutrition
Calories: 251kcal | Carbohydrates: 35g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 59mg | Sodium: 392mg | Potassium: 366mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4420IU | Vitamin C: 1.2mg | Calcium: 117mg | Iron: 2mg