Homemade Pumpkin Cornbread Recipe: Autumn's Cozy Delight
Homemade pumpkin cornbread delivers a cozy blend of fall flavors in one golden square. Come discover why this delightful twist on a classic is stealing hearts at dinner tables everywhere.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.goodtastingmeals.com.
Cooking tools:
- Baking pan
- Oven
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Toothpick
- Chef's knife
Ingredients
- 1 cup (240 ml) all-purpose flour
- ¾ cup (120 g) yellow cornmeal (not coarse ground)
- 1 cup (240 g) canned pumpkin puree (not pumpkin pie filling)
- ¾ cup (180 ml) milk
- 2 large eggs
- ½ cup (100 g) granulated sugar
- ¼ cup (60 ml) vegetable oil, mild olive oil, or melted refined coconut oil
- 2 tbsps honey
- 2 tsps baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp pumpkin pie spice
- ½ tsp ground cinnamon
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