Pumpkin Cornbread Recipe: If you haven’t tried it yet, you should make this pumpkin cornbread your first baking endeavor at the beginning of the fall season. Not only is it an essential component of your Thanksgiving and holiday feasts, but it is also the ideal accompaniment to stews, chilies, and soups.
Pumpkin Cornbread Recipe
Cornbread, which is perhaps one of the very first recipes that the majority of us learn to prepare, is likely one of the easiest baking undertakings that can possibly be imagined. Not only is it scrumptious, but the recipe is so versatile that it may be altered in an infinite number of configurations.
Consider, for example, the pumpkin cornbread that I make. With a little of pumpkin puree, a tiny bit of brown sugar, and a touch of molasses, this cornbread is the best I’ve ever had the pleasure of tasting. When it comes to Thanksgiving, this cornbread is the ideal accompaniment, and I can’t even begin to count the number of autumnal meals that we finish off with a batch of this mouthwateringly moist cornbread.
INGREDIENTS
- 1 cup flour
- 1 cup cornmeal
- 1 Tbsp baking powder
- 1 tsp salt
- ½ tsp ground cardamom, use cinnamon or ginger if you prefer
- ¼ tsp freshly ground nutmeg
- ½ cup packed brown sugar
- 2 large eggs
- 1 cup pumpkin purée
- 1/3 cup vegetable oil
- 2 Tbsp molasses
- 1/3 cup buttermilk, or milk
INSTRUCTIONS
- Prepare the oven to 375 degrees Fahrenheit.
- A medium bowl should be used to combine the flour, cornmeal, baking powder, salt, and spices by whisking them together.
- You should combine the sugar, eggs, pumpkin, oil, molasses, and buttermilk in a big basin and whisk them together. Make certain that everything is fully mixed together.
- Incorporate the dry ingredients into the wet ones, mixing until there is no more dry flour left in the mixture.
- Spread it evenly in a spring form pan that is 9 inches in diameter and has been buttered. A toothpick inserted in the center should come out clean after being baked for thirty to thirty-five minutes.
- Take the dish out of the pan and allow it to cool for a few minutes before serving it warm or continuing to cool until it reaches room temperature.
Leave a Reply