Posted on | July 1, 2011 | 1 Comment
Cornbread is a very traditional quick bread in the US, and it usually eaten with chili. We also eat it with soups, stews, and sometimes even with salads. My husband loves it and can’t get enough of it. This cornbread also has some pumpkin added for a little twist. If you like cornbread and pumpkin, you should give this a try.
I have never used canned pumpkin puree before, I always use homemade pumpkin puree when I cook or bake. My homemade version is more moist than the canned one because I don’t drain the puree. But theoretically, using canned pumpkin should work just as well.
- 1 cup flour
- 1 tbsp baking powder
- 3/4 tsp salt
- 1/2 tbsp cinnamon
- 1/4 tsp nutmeg
- 1/3 cup brown sugar
- 1 cup cornmeal
- 2 eggs
- 1 cup homemade pumpkin puree
- 1/4 cup oil
- 1/2 tbsp molasses
In a bowl, mix together the flour, baking powder, salt, cinnamon, nutmeg, brown sugar, and the cornmeal.
In another bowl, whisk the eggs and add the pumpkin puree, oil, and the molasses. Mix well.
Add the egg mixture to the cornmeal mixture and mix until just combined. Don’t stir too much.
Grease a 9x9” (23×23 cm) baking dish and pour the batter into the dish.
Bake in a preheated oven at 375°F / 190°C for about 30 minutes or until done. Don’t bake it too long or it will become too dry. Serve warm or cold.