Pumpkin Cornbread
This cozy Pumpkin Cornbread is soft, fluffy, and makes a delicious Fall side dish. This cornbread will fill your house with warm and delicious aromas from the pumpkin and Fall spices. The whole family will be sure to love it!
Servings: 16 squares
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon pumpkin spice
- 1/4 teaspoon cinnamon
- 1/2 cup brown sugar
- 2 tablespoons honey
- 1/4 cup salted butter melted and cooled
- 2 tablespoons oil vegetable or canola
- 2 whole eggs
- 1/2 cup milk whole or reduced fat
- 1 cup pumpkin pure not pumpkin pie filling
Instructions
- Preheat oven to 350 degrees F and line a 9x9 inch baking pan with parchment paper.
- In a large mixing bowl, whisk together the flour, cornmeal, baking soda, baking powder, cinnamon, pumpkin pie spice, and sugar.
- In a small or medium bowl, whisk the melted butter, oil, milk, eggs, pumpkin, and honey together until combined and smooth.
- Fold the wet ingredients in with the dry ingredients until mixed together. Be sure not to over mix and it's OK to have a lumpy batter.
- Bake cornbread for 30 minutes or until a toothpick inserted comes out clean. While the cornbread is still warm, smear butter on top just until the top is coated in butter. Let the cornbread cool and then slice into squares. Enjoy!