Pumpkin Corn Bread
This pumpkin cornbread is the perfect way to make cornbread in the fall, with the perfect autumn spices of cinnamon, nutmeg, and pumpkin bursting throughout. Top it with honey or cinnamon butter for the perfect side dish, or dessert.
Servings: 12
Calories: 158kcal
Equipment
- Large Mixing Bowl
Ingredients
- 1 cup all purpose flour
- 1 cup cornmeal
- 1 TBS baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2/3 cup brown sugar
- 1/4 cup applesauce
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Lightly grease a 9inch square pan (non stick spray or butter works).
- Sift together your flour, cornmeal, baking powder, cinnamon, and nutmeg into a large bowl.
- In a medium sized bowl, beat your eggs.
- Add the pumpkin, brown sugar, and applesauce to the eggs, and whisk them all together.,
- Make a hole in the middle of the flour mixture, and add in the egg and pumpkin mixture. Gently mix them together until they are just combined, but don't overmix.
- Pour the batter into the prepared pan, and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Serve warm with butter, honey, molasses, etc.
Nutrition
Calories: 158kcal | Carbohydrates: 33g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 212mg | Potassium: 228mg | Fiber: 2g | Sugar: 13g | Vitamin A: 3222IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg