Pumpkin Cornbread

Name: Pumpkin Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 24 pieces
Cuisine: North America, Mexican
Ingredients: 1-1/2 cups all-purpose flour; 1 cup cornmeal; 3/4 cup packed brown sugar; 2 teaspoons baking powder; 1-1/2 teaspoons ground cinnamon; 1/2 teaspoon salt; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 2 large eggs, room temperature; 1-1/2 cups canned pumpkin; 1/2 cup 2% milk; 3 tablespoons butter, melted; pumpkin butter

Total Time Prep: 15 min. Bake: 30 min.

Yield 24 pieces

Test Kitchen Approved

Pumpkin cornbread is the perfect side when you make that first batch of chili this fall. After all, fall is all about hearty stews and pumpkin everything.

Ingredients

1-1/2 cups all-purpose flour
1 cup cornmeal
3/4 cup packed brown sugar
2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 large eggs, room temperature
1-1/2 cups canned pumpkin
1/2 cup 2% milk
3 tablespoons butter, melted
pumpkin butter

Directions

In a large bowl, combine the first 8 ingredients. In a small bowl, whisk the eggs, pumpkin, milk and butter. Stir into dry ingredients just until moistened. Transfer to a greased 13x9-in. baking dish.
Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Serve warm, with pumpkin butter if desired.

Nutrition Facts

1 piece: 102 calories, 2g fat (1g saturated fat), 22mg cholesterol, 105mg sodium, 19g carbohydrate (8g sugars, 1g fiber), 2g protein.

This has become a regular fall item at our house. It has a subtle pumpkin flavor with hints of cinnamon, nutmeg and clove. While it's sweet enough to satisfy my sweet tooth, yet pairs well with a soup or stew.—

Recipe Creator