Description
This Pumpkin Cornbread is a moist and flavorful twist on classic cornbread, enriched with pumpkin puree and warm spices like cinnamon and nutmeg. Perfectly spiced and slightly sweetened with maple syrup and sugar, it makes a delicious side or snack, especially during the fall season. Made with simple pantry ingredients and baked to golden perfection, it’s easy to prepare and sure to please.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour (or gluten-free flour)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/3 cup sugar (or coconut sugar)
Wet Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup milk (or plant-based milk)
- 1/4 cup vegetable oil (or melted coconut oil)
- 2 tablespoons maple syrup
- 1 egg (or flax egg for vegan option)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar. Stir well to ensure evenly distributed spices and leavening agents.
- Mix Wet Ingredients: In a separate bowl, whisk together the canned pumpkin puree, milk, vegetable oil, maple syrup, and egg until the mixture is smooth and homogenous.
- Combine Mixtures: Gradually add the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix to keep the cornbread light and tender.
- Fill the Baking Dish: Spread the batter evenly inside the prepared baking dish, leveling the surface with a spatula.
- Bake: Place the dish in the oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean with no wet batter attached.
- Cool and Serve: Allow the cornbread to cool slightly before slicing. Serve warm with butter or honey if desired for added richness and sweetness.
Notes
- You can substitute all-purpose flour with gluten-free flour to make this cornbread gluten-free.
- For a vegan version, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes) instead of a regular egg and plant-based milk.
- Adjust sweetness by using coconut sugar or regular white sugar as preferred.
- Adding a bit more cinnamon or a pinch of cloves can enhance the warm spice flavor profile.
- Make sure to avoid overmixing the batter to keep the texture tender and not dense.
