Best 35-Minute Pumpkin Cornbread
This pumpkin cornbread is moist, slightly sweet, and perfect for fall. It pairs well with soups and stews.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 9 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup canned pumpkin puree
- 1/2 cup milk
- 1/3 cup vegetable oil
- 2 large eggs
Instructions
- Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, mix pumpkin puree, milk, oil, and eggs until smooth.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
- Pour the batter into the prepared pan. Spread evenly.
- Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cornbread cool in the pan for 10 minutes. Then cut into squares and serve warm.
Notes
- You can substitute pumpkin pie spice for the cinnamon and nutmeg. Use 1 teaspoon.
- For a less sweet cornbread, reduce sugar to 1/4 cup.
- Store leftovers in an airtight container at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 12g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg