Pumpkin Cornbread
This slightly sweet pumpkin cornbread is full of flavor It's perfect with a piping hot bowl of soup or chili.
Servings: 12 squares
Ingredients
- 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
Instructions
- 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.