Pumpkin Cornbread Recipe ๐๐
Description:
Indulge in the warm, comforting flavors of autumn with this delightful Pumpkin Cornbread recipe. Perfectly moist and subtly sweet, this quick bread is infused with the essence of pumpkin and a hint of cinnamon, making it an ideal accompaniment to any fall meal or a delightful snack on its own. Whether you’re hosting a cozy gathering or simply craving a taste of seasonal goodness, this Pumpkin Cornbread is sure to delight your taste buds and fill your home with the irresistible aroma of freshly baked goodness.
Ingredients:
- 1 1/2 cups cornmeal
- 1/2 cup whole wheat flour
- 1 tablespoon baking powder
- 3 tablespoons sugar
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 egg
- 1 cup pumpkin puree
- 1/2 cup half-and-half
- 1/2 cup milk
Instructions:
| Step | Description |
|---|---|
| 1. | Set oven to 350 degrees Fahrenheit (175 degrees Celsius). |
| 2. | Grease an 8×8-inch square baking pan with butter or cooking spray to prevent sticking. |
| 3. | In a large mixing bowl, sift together the cornmeal, whole wheat flour, baking powder, sugar, cinnamon, and salt until well combined. |
| 4. | In a separate bowl, beat the egg until light and frothy. |
| 5. | Add the pumpkin puree, half-and-half, and milk to the beaten egg, and mix until smooth and well incorporated. |
| 6. | Gently fold the wet ingredients into the dry ingredients, stirring just until the batter is evenly mixed. Be careful not to overmix, as this can result in a dense cornbread. |
| 7. | Pour the batter into the prepared baking dish, spreading it evenly with a spatula. |
| 8. | Place the baking dish in the preheated oven and bake for 30 to 35 minutes, or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean. |
| 9. | Once baked, remove the cornbread from the oven and allow it to cool in the pan for a few minutes. |
| 10. | Carefully transfer the cornbread to a wire rack to cool completely, or serve it warm for a comforting treat. |
| 11. | Cut the cooled cornbread into squares or slices, and serve alongside your favorite fall dishes or enjoy it on its own. |
| 12. | Store any leftover cornbread in an airtight container at room temperature for up to 2-3 days, or freeze for longer storage. |
Nutritional Information (Per Serving):
- Calories: 325.5
- Fat: 15.9g
- Saturated Fat: 5.7g
- Cholesterol: 53.4mg
- Sodium: 616.9mg
- Carbohydrates: 41.5g
- Fiber: 3.6g
- Sugar: 6.9g
- Protein: 6.8g
Recipe Notes:
- For a boost of flavor, consider adding chopped nuts or dried cranberries to the batter before baking.
- Serve this Pumpkin Cornbread warm with a dollop of honey butter or cream cheese for an extra special treat.
- Feel free to adjust the sweetness according to your preference by increasing or decreasing the amount of sugar used in the recipe.
- This cornbread pairs wonderfully with soups, stews, chili, or simply enjoyed on its own as a tasty snack.
- Experiment with different variations by incorporating spices like nutmeg or ginger for added warmth and complexity.
- Be sure to use pure pumpkin puree, not pumpkin pie filling, for the best texture and flavor in this recipe.
