Name: Pumpkin Cornbread
Prep time: 10 min
Cook time: 30 min
Ingredients: 1 cup flour; 1 cup cornmeal; 1 Tbsp baking powder; 1 tsp salt; 1/2 tsp ground cardamom (use cinnamon or ginger if you prefer); 1/4 tsp freshly ground nutmeg; 1/2 cup packed brown sugar; 2 eggs; 1 cup pumpkin purée; 1/3 cup vegetable oil; 2 Tbsp molasses; 1/3 cup buttermilk (or milk)

Pumpkin Cornbread ~ if you haven't tried it, this should be your first baking project this fall.  It's the perfect side dish for soups, stews, and chilis, and it's a must on your Thanksgiving and holiday tables.  The texture is perfect and the flavor is game-changing.

Pumpkin Cornbread

flour

cornmeal

Tbsp baking powder

salt

tsp cardamom (use cinnamon or ginger if you prefer)

tsp nutmeg

brown sugar

eggs

pumpkin purée

vegetable oil

Tbsp molasses

buttermilk (or milk)

Set the oven to 375F

Whisk the dry ingredients together in a small bowl, try to smooth out any brown sugar lumps.

Whisk the wet ingredients together in a larger bowl.  Add the dry to the wet, and mix until just combined.

Turn into a buttered 9 inch spring form pan,  spreading out evenly.  Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.

Cool for a few minutes in the pan, then remove and serve warm.

pumpkin cornbread

Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 10

Author : Sue Moran

Ingredients

Instructions

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