My wife found this pumpkin recipe while cruising around Pinterest earlier this fall. We love cornbread, and we love pumpkin, so combining the two was absolute genius. The recipe comes from the blog, Sugarcrafter, which is focused on baking and canning. Before we get to the recipe, let me go through a few things that are important for me when making this cornbread.
1. I use stone ground cornmeal from Bob’s Red Mill. It has the best flavor of any cornmeal I have ever had and is completely worth the extra money (compared to the cheap store brands).
2. With the strong flavors of pumpkin, molasses, and the spices, I felt this was the perfect time to mix in some wheat flour as I think the wheat flavor would play nicely. For the wheat flour I used Prairie Gold White Whole Wheat flour from Wheat Montana that you can pick up at Walmart or pick at at Wheat Montana’s website. I like it because it’s verified non-GMO and comes in an awesome resealable bag.
3. I used fresh homemade pumpkin puree. Check my post on how to make it.
4. For the nutmeg, I use whole nutmeg that I grate with a Microplane Zester. It has much better flavor than the pre-ground stuff.
The flavor of the cornbread was unique in a good way. Never had cornbread like this. Would make a great addition to the Thanksgiving table as a way to incorporate pumpkin and an easier to make alternatives to homemade rolls. The middle pieces were the best as they were the most moist. The outside pieces were drier, but still good. This would make an excellent addition to a cornbread stuffing.
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 Tbsp baking powder
- 1 tsp kosher salt
- 1/2 tsp ground cinnamon
- 1/4 tsp freshly grated nutmeg
- 1/2 cup brown sugar
- 1 cup stone ground yellow cornmeal
- 2 eggs
- 1 cup pumpkin purée
- 1/4 cup mild cooking oil such as sunflower or grapeseed
- 1 Tbsp molasses
Preheat your oven to 400 degrees. Grease up a 8 x 8 baking dish.
Combine all the dry ingredients (flour, cornmeal, salt, baking powder, brown sugar, and spices) in a mixing bowl.
In another bowl, combine whisk the eggs. Mix in the oil, pumpkin puree, and molasses.
Pour the wet ingredients on top of the dry ingredients. Mix to just combine, don't over-mix and don't worry if there are lumps they will work out when baked.
Pour into the baking dish and bake for 20 to 30 minutes or until a toothpick stuck in the center comes out clean.
Allow 5 minutes to cool for 5 minutes before removing.