Fall is here and that means it’s pumpkin season. I love cooking and baking with pumpkin and I am always looking for new ways to use pumpkin in the kitchen. I recently stumbled upon this recipe for Pumpkin Cornbread from Tasty Kitchen member Tracy (sugarcrafter) and immediately added it to my “must try” pumpkin list. I made vegetarian chili for dinner one night and decided it was the perfect time to whip up a batch of Pumpkin Cornbread.
To make the Pumpkin Cornbread, you will need the following ingredients: flour, baking powder, salt, cinnamon, nutmeg, brown sugar, cornmeal, eggs, pumpkin puree, olive oil, and molasses.
Preheat the oven to 400 degrees F and grease an 8×8 baking dish. Set aside.
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, brown sugar, and cornmeal.
Mix until combined and there are no brown sugar clumps.
In a small bowl, lightly beat the eggs.
Stir in the pumpkin, olive oil, and molasses.
Add the wet ingredients to the dry ingredients and stir until just combined.
Pour the cornbread batter into the prepared pan and smooth with a spatula. Bake for 30 minutes or until a knife inserted in the center comes out clean.
We served the warm cornbread with our chili and it was heavenly. It is good dunked into the chili or with a little butter and honey drizzled on top. I love the texture and color of this cornbread. It’s a winner indeed!
The slightly sweet cornbread is moist with a hint of fall spices. It is super easy to whip up and is a perfect side to any fall meal. It is also great for breakfast. We reheated a few slices and enjoyed them in the morning.
If you are a pumpkin fan and are looking for a new recipe to try, make this Pumpkin Cornbread. It is fantastic! Thanks Tracy for sharing your recipe. Make sure you head on over to Tracy’s blog, Sugarcrafter, for other delicious recipes. I guarantee you will leave hungry.
A delightful fall twist on a classic, perfect with a big bowl of chili!
- 1 cup Flour
- 1 Tablespoon Baking Powder
- 1 teaspoon Kosher Salt
- ½ teaspoons Ground Cinnamon
- ¼ teaspoons Ground Nutmeg
- ½ cups Brown Sugar
- 1 cup Cornmeal
- 2 whole Eggs
- 1 cup Pumpkin Puree
- ¼ cups Olive Oil
- 1 Tablespoon Molasses
Preheat the oven to 400 degrees F and grease an 8×8″ baking dish.
In a medium bowl, whisk together the flour, baking powder, salt, spices, brown sugar, and cornmeal.
In a small bowl, lightly beat the eggs, and then stir in the pumpkin, oil, and molasses.
Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the pan, smoothing out the top as much as possible.
Bake 30 minutes or until a knife inserted in the center comes out clean. Serve warm.
Maria and her husband Josh (who she affectionately refers to as her “dough boy”) blog at Two Peas and Their Pod. They’ve been featured on Saveur, Eatocracy, Gourmet Live, Glamour, and the Los Angeles Times, to name just a few. We’re so glad to have them here!