This time of the year, I can't get enough of pumpkin!
Fortunately for me, mouthwatering pumpkin recipes can be found everywhere. It's amazing to see the many different ways people use pumpkin in recipes, and since pumpkin is a seasonal fruit, I'm always on the lookout for recipes that I can incorporate pumpkin into before it disappears.
Did you know pumpkins are actually fruits? I didn't know this until I did a little reading about pumpkins. To know whether or not something is either a fruit or vegetable, you have to ask whether or not it has seeds. If it has seeds, then it's a fruit; if not, then it's a vegetable. Interesting...
Cornbread is easy enough to make, but of course, I thought about pumpkin and knew its addition would take this cornbread to an entirely different level.
To give the cornbread a touch of sweetness, I used a little brown sugar and molasses.
Pumpkin actually tastes great in cornbread, making it fluffy and slightly sweet. The pumpkin flavor is subtle and not overpowering. It was the perfect accompaniment to the soup.
- 1 1/4 cups all-purpose flour
- 3/4 cup yellow corn meal
- 1/4 cup brown sugar , packed
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup milk
- 1/4 cup canola oil
- 2 eggs
- 1/2 cup pumpkin puree
- 1 tablespoon molasses
- Preheat the oven to 400 degrees F.
- Grease an 8 or 9-inch square baking pan.
- Combine the flour, corn meal, brown sugar, baking powder, salt, cinnamon and nutmeg in a bowl.
- In another bowl, combine the milk and canola oil. Lightly beat in the eggs and stir in the pumpkin and molasses.
- Stir the wet ingredients into the dry ingredients just until incorporated.
- Pour the batter into the prepared pan.
- Bake 20-25 minutes or until golden brown and a knife inserted into the center comes out clean.
- Serve warm with butter.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.