The Pioneer Woman Tasty Kitchen
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Moist Pumpkin Cornbread

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

9

Description

Adding pumpkin to cornbread makes it moist and delicious!

Ingredients

  • 1 cup All-purpose Flour
  • 1 cup Cornmeal
  • ½ cups Sugar
  • 1 Tablespoon Baking Powder
  • 1 teaspoon Kosher Salt
  • ½ teaspoons Cinnamon
  • 2 whole Eggs
  • 1 cup Unsweetened Pumpkin Puree
  • ¼ cups Canola Or Olive Oil

Preparation

In a bowl, whisk together the flour, cornmeal, sugar, baking powder, salt and cinnamon. In a separate bowl, whisk together the eggs, pumpkin puree and oil. Add the wet mixture to the dry mixture and stir until combined.

Pour into a greased baking dish (about 8″ square) and bake in a preheated 400ºF oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Recipe adapted from Sugar Crafter blog.

One Comment

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Avatar of girlgonecountry.com

girlgonecountry.com on 11.29.2012

Pumpkin and corn bread? What a great I idea!

One Review

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Avatar of Dyedinthewoolcook

Dyedinthewoolcook on 10.16.2013

This cornbread was just what I was looking for and it came out great. I made mine gluten free using a gluten free flour in place of the wheat flour. I used a full cup of pumpkin and halved the oil. The batter seemed a bit dry compared to most of the corn breads batters I’ve made so I added 2 tbsp of milk. The flavor was amazing and true to it’s name, the corn bread was very moist. I will be definitely be making this again. Yum! Thanks for a easily adaptable and delicious recipe!

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