Pumpkin Cornbread

cornbread 9

Just admit it: Fall is the best time of year. It’s no longer over 90 degrees out and you don’t have to feel guilty inhaling all your favorite comfort foods, in addition to it finally being acceptable to eat pumpkin-flavored goodies again. I fall in love (pun-intended…) with squash all over again year after year, and try to create new and delicious recipes that I can get excited about as soon as October 1st rolls around.

Pumpkin Cornbread will change the game for you, especially when you make a hearty, warm soup (try out my Crockpot Turkey Chili! They two go perfect together). Full of flavor and great even on it’s own!

P R E P

I’m not a baker…at ALL. I don’t have much patience for it and carefully measuring out ingredients stresses me out. Good news: this is pretty painless and doesn’t require any crazy tools or machines to make it happen. As always, set everything out (including measuring things) and get your butter in a bowl to melt. The rest should be easy!

What you’ll need

  • A 9×9 or 8×8 pan, sprayed with Pam, or any other non-stick spray
  • 2 mixing bowls (one for the dry ingredients and one for the wet ingredients. Don’t be lazy…you definitely need TWO).

Dry Ingredients

  • 1 cup of all-purpose flour
  • 1 cup of cornmeal
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves

Wet Ingredients

  • 1/4 cup unsalted butter, melted
  • 1/2 cup packed light brown sugar. I know it’s a “dry” ingredient but this goes with the wet stuff!
  • 1 cup canned pumpkin puree; NOT pumpkin pie filling!
  • 1/2 cup sour cream
  • 2 eggs

Total Prep Time: 20 minutes

Servings: 12

Directions

  • Preheat oven to 375 degrees.
  • In a mixing bowl (for your DRY ingredients), whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves, just until combined.
  • Make a small hole in the center of the dry mixture and set aside.
  • In your other mixing bowl (for your WET ingredients), add brown sugar (make sure there’s no large lovely lady lumps). Add in melted butter and pumpkin and stir to combine.
  • Mix in sour cream and eggs (still in your wet ingredient bowl) until well blended.
  • Pour wet mixture into the hole in the flour mixture, then gently fold with a spatula  until combined and flour remains.
  • Spray your baking dish with non-stick cooking spray and pour batter into pan.
  • Spread batter into an even layer, and stick that bad boy in the oven.
  • Bake for about 25-30 minutes; you’ll know when it’s done when you can stick a toothpick in and there’s no leftover batter.
  • Remove from oven and let cook for 5-10 minutes and then cut into squares. Serve warm. Enjoy!

turkey chili and cornbread

One thought on “Pumpkin Cornbread

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s