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Pumpkin Spice Cornbread

by on October 10, 2014 in Breads, Cornbreads October 10, 2014 BreadsCornbreads
See post on Shaunta Grimes’s site!
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Level: Easy

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Description

The perfect autumn comfort food.

Ingredients

  • 1 Tablespoon Vegetable Shortening
  • 1 box (8 1/2 Oz. Size) Jiffy Cornbread Mix
  • 1  Egg
  • ¼ cups Milk
  • ½ cups Canned Pumpkin (not Pumpkin Pie Mix)
  • 1 Tablespoon Pumpkin Pie Spice
  • 2 Tablespoons Sugar

Preparation

Grease a 9″ cast iron pan or 9″ cake pan with the shortening and put it in the oven while oven heats to 400 F.

Mix the rest of the ingredients in a large bowl. Let it sit for five minutes.

When the oven is preheated and the pan is hot, carefully remove pan from oven and pour the batter into the pan.

Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and enjoy. It will have a more cake-like texture than regular cornbread. Try it with my Pumpkin Honey Butter (see my TastyKitchen recipe box for the recipe).

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