Select a size: | | | |
1
Moist Pumpkin Cornbread
Submitted by Anita at Hungry Couple on November 28, 2012 in Breads, Cornbreads
| Prep Time Cook Time |
Servings 9 | Difficulty Easy |
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 Instructions
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.
