Description

This Pumpkin Cornbread recipe combines the warmth of traditional cornbread with the seasonal flavors of pumpkin, making it a perfect side dish for fall gatherings or Thanksgiving dinners. The moist texture and subtle sweetness of this cornbread will have your guests asking for seconds!

Ingredients

Dry Ingredients:

1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Wet Ingredients:

1 cup canned pumpkin purée
1/3 cup brown sugar
2 large eggs
1/2 cup milk
1/4 cup unsalted butter (melted)
1 teaspoon vanilla extract

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C) and prepare an 8×8-inch baking dish.
Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Combine wet ingredients: In another bowl, mix pumpkin purée, brown sugar, eggs, milk, melted butter, and vanilla extract until smooth.
Combine dry and wet ingredients: Pour the wet mixture into the dry ingredients and stir until just combined.
Bake: Transfer the batter to the baking dish and bake for 22–25 minutes until a toothpick comes out clean.
Serve: Let it cool slightly, then slice and serve.

Notes

For a spicy kick, add a pinch of cayenne pepper.
Serve with honey butter or maple syrup for extra flavor.