Looking for one last item to make your Thanksgiving menu complete? Consider adding this Pumpkin Cornbread, which couldn’t be more perfect for the big meal. With only 10 minutes of total preparation time and 3o minutes in the oven, this recipe will reduce your stress level by taking the focus off of side dishes and appetizers, so you can concentrate on the main components of your meal and spend more time with your loved ones. Every guest at your table will love this twist on your regular cornbread.
Just in case you’ll have leftover pumpkin purée from baking your little heart out, this cornbread recipe will use up the remaining pumpkin that so easily accumulates. I don’t know about you, but I can’t stand super dry cornbread. I have had many cornbread slices and muffins that required one to have a tall glass of water nearby. Not so with this one. Using pumpkin helps the cornbread stay moist and dense with lots of air pockets throughout. Ideal for eating it plain and still arid enough for soaking up honey or maple syrup.
This cornbread browns evenly all around and looks even better on the inside. The pumpkin purée gives it a light amber color… I can’t think of any side dish that’s more fitting for the upcoming holiday than this one.
With pumpkin season pretty much over, I was so glad to find another way to use it. I just love it so much!
This would also go well with your favorite soup or chili. A real winner for football Sunday or delicious anytime on a frigid night.
Here’s the recipe for ya!
- 1 cup flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup brown sugar
- 1 cup cornmeal
- 2 eggs
- 1 cup pumpkin purée
- 1/4 cup canola oil
- 1 tablespoon honey
- Preheat oven to 400 degrees F. Grease an 8 x 8 baking dish and set aside.
- 1. Whisk together the flour, baking powder, salt, cinnamon, nutmeg, brown sugar, and cornmeal.
- 2. In another bowl, beat 2 eggs and add pumpkin purée, oil and honey. Mix until well combined and slowly stir into the dry cornmeal mixture. Stir until well incorporated and pour into baking dish. Even out the surface of the cornbread mixture and put into oven. Bake for 30 minutes or until a toothpick inserted in the middle comes out clean. Let cool for at least 15 minutes before cutting into 9 squares. Enjoy.
- Pumpkin Cornbread will keep up to 3 days.
it looks yummy!
This is my favorite recipe for 2014….thinking that this would make a yummy cornbread stuffing for the Holidays! Second time baking this in one week! Thanks for sharing. God Bless you and your family. Peace.
This looks delicious! Do you think I can use olive oil instead of canola oil?
I’ve never tried that, but it sounds delicious. I am sure you can!
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How much pumpkin – what size can?
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