The Pioneer Woman Tasty Kitchen
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Pumpkin Cornbread

4.93 Mitt(s) 30 Rating(s)30 votes, average: 4.93 out of 530 votes, average: 4.93 out of 530 votes, average: 4.93 out of 530 votes, average: 4.93 out of 530 votes, average: 4.93 out of 5

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Level: Easy

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Description

A delightful fall twist on a classic, perfect with a big bowl of chili!

Ingredients

  • 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

Preparation

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.

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