Pumpkin Cornbread
This deeply flavorful and moist Pumpkin Cornbread makes a great addition to a hearty winter bowl of chili or a nice fall treat eaten on its own.Yield: 1 (8x8) baking dish (Double the recipe to fill a 9x13 baking dish.)
Servings: 9 people
Ingredients
- 1 c unbleached all-purpose flour
- 1 c cornmeal
- 4 teaspoon baking powder
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 1 teaspoon salt
- 1 c pumpkin puree
- 2 egg, slightly beaten
- 4 tablespoon honey
- 2 tablespoon molasses
- 2 tablespoon unsalted butter, melted
- 2 tablespoon water
- 2 tablespoon milk
Instructions
- Preheat oven to 400F.
- In a medium bowl, mix flour, cornmeal, baking powder, cinnamon, nutmeg, and salt.
- In a small bowl, mix together pumpkin, egg, honey, and molasses. Add melted butter, water, and milk. Mix well.
- Add wet ingredients to dry ingredients and mix until moistened.
- Spread batter into a greased 8x8 baking dish.
- Bake in preheated oven for 25-30 minutes, until a toothpick inserted in the center comes out clean.
- Cool on a wire rack.