Pumpkin Cornbread
Pumpkin Cornbread ~ if you haven't tried it, this should be your first baking project this fall. It's the perfect side dish for soups, stews, and chilis, and a must on your Thanksgiving and holiday tables.
Servings: 10
Equipment
- 9 inch round cake pan or spring form pan
Ingredients
- 1 cup flour
- 1 cup cornmeal
- 1 Tbsp baking powder
- 1 tsp salt
- ½ tsp ground cardamom, use cinnamon or ginger if you prefer
- ¼ tsp freshly ground nutmeg
- ½ cup packed brown sugar
- 2 large eggs
- 1 cup pumpkin purée
- 1/3 cup vegetable oil
- 2 Tbsp molasses
- 1/3 cup buttermilk, or milk
Instructions
- Set the oven to 375F
- Whisk together the flour, cornmeal, baking powder, salt, and spices in a medium bowl.
- In a large bowl whisk together the sugar, eggs, pumpkin, oil, molasses, and buttermilk. Make sure it all gets thoroughly combined.
- Fold the dry ingredients into the wet, mixing just until there's no dry flour left.
- Turn into a buttered 9 inch spring form pan, spreading out evenly. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
- Cool for a few minutes in the pan, then remove and serve warm or continue to cool to room temperature.
Notes
Leftovers can be stored at room temperature for several days, or frozen for longer storage.
Nutrition
Calories: 254 kcal · Carbohydrates: 38 g · Protein: 5 g · Fat: 10 g · Saturated Fat: 2 g · Polyunsaturated Fat: 5 g · Monounsaturated Fat: 2 g · Trans Fat: 0.1 g · Cholesterol: 38 mg · Sodium: 263 mg · Potassium: 335 mg · Fiber: 3 g · Sugar: 15 g · Vitamin A: 3880 IU · Vitamin C: 1 mg · Calcium: 94 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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