Pumpkin Cornbread

Friday, October 22, 2010

Finally a more savory pumpkin item. Though, not really. I still ate this with tons of butter and maple syrup. Soooo good! The thing about cornbread is how easy it is to make. All the ingredients are pretty standard and it's really a no fuss recipe. And when you get to eat that nice and warm slice of cornbread once it's out of the oven.. yummm.

I'm so happy molasses was an ingredient in this recipe. I love molasses
. I forget I love molasses when the fall and winter seasons are over and it's onto more spring/summer seasonal baking. But every time I'm reminded of this love once again when the weather gets chill.

The crumb was great in this recipe. It wasn't very crumbly or dry at all. It was moist, but obviously not too moist and springy. I really liked this recipe. I didn't have chili or any main dish to serve this with, though. We primarily had it as a nice snack, but I think this would be good to serve along with a main dish item.

Pumpkin Cornbread
found over at


1 cup flour

1 Tbsp baking powder

1 tsp kosher salt

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/2 cup brown sugar

1 cup cornmeal

2 eggs

1 cup pumpkin puree

1/4 cup olive oil

1 Tbsp molasses

Preheat the oven to 400 degrees and grease an 8×8″ baking dish.

In a medium bowl, whisk together the flour, baking powder, salt, spic
es, 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.


  1. Monet said...:

    This looks great. I'm sure the pumpkin added a good deal of moistness to your cornbread (and I love that it only has 1/4 cup of olive oil...what a healthy recipe) This sounds just delicious and would be perfect alongside a bowl of chili. Thank you for sharing!

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