Pumpkin Cornbread
Adding fresh pumpkin to cornbread really boosts the flavor and nutrition.
Ingredients
- ½ cup all-purpose flour
- ½ cup whole wheat flour
- 1 Tbsp baking powder
- 1 tsp kosher salt
- ½ tsp ground cinnamon
- ¼ tsp freshly grated nutmeg
- ½ cup brown sugar
- 1 cup stone ground yellow cornmeal
- 2 eggs
- 1 cup pumpkin purée
- ¼ cup mild cooking oil such as sunflower or grapeseed
- 1 Tbsp molasses
Instructions
- 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.