Pumpkin Cornbread

Sweet, soft, and fluffy homemade Pumpkin Cornbread. This delicious seasonal twist on cornbread is delicious served alongside soup, chili, or stew or added to your holiday meal.

Course bread, gluten-free, side

Cuisine American

Prep Time 15

Cook Time 25

Total Time 35

Servings

Calories 183kcal

Author Allison - Celebrating Sweets

Ingredients

1 cup all purpose flour
¾ cup yellow cornmeal not coarse ground
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
¼ cup vegetable oil, mild olive oil, or melted refined coconut oil
1 cup canned pumpkin puree not pumpkin pie filling
¾ cup milk
½ cup granulated sugar
2 tablespoons honey
2 large eggs

Instructions

Preheat oven to 350°F. Grease a 9x9 square baking pan.
In a large bowl, combine flour, cornmeal, baking powder, baking soda, salt, and spices.
In a separate bowl whisk oil, pumpkin, milk, sugar, honey, and eggs. Pour the wet ingredients into the dry ingredients and stir until combined.
Pour the batter into the prepared pan and bake for approximately 23-27 minutes A toothpick inserted into the center should come out clean (no raw batter). Cool slightly, serve warm with salted butter and honey.

Notes

Recipe updated November 2022, original recipe can be found HERE.

Nutrition