Pumpkin Cornbread
Plenty of fall spices and pumpkin collide in this soft and perfectly spiced pumpkin cornbread that pairs like a dream with a bowl of chili!
Servings 10 servings
Calories 308kcal
Ingredients
- 1/4 cup maple syrup
- 3 tablespoons (45g) granulated sugar
- 2 large eggs
- 1/3 cup vegetable oil
- 1/2 cup pumpkin puree
- 1/2 cup buttermilk
- 1 cup (130g) all-purpose flour
- 1 cup (160g) yellow cornmeal
- 1 teaspoon (2g) pumpkin pie spice
- 1 teaspoon (4g) baking powder
- 1/2 teaspoon (2g) baking soda
- 1/2 teaspoon (2g) kosher salt
- Butter and maple syrup for serving
Instructions
- Preheat oven to 400F. Lightly grease a 9-inch cast iron skillet or a 9-inch square baking dish.
- In a large bowl, whisk maple syrup, sugar, eggs, vegetable oil, pumpkin, and buttermilk until smooth. In a separate medium bowl, combine flour, cornmeal, pumpkin pie spice, baking powder, baking soda, and salt. Fold flour mixture into liquid until batter is just combined.
- Spread batter evenly into prepared pan. Bake cornbread at 400F 20-25 minutes until golden-brown and a toothpick comes out clean.
- Cool cornbread slightly on a wire cooling rack before cutting into wedges. Serve cornbread warm with butter and maple syrup if desired. Enjoy!
Notes
Storing Instructions
Store cornbread in an airtight container at room temperature up to 4 days. Cornbread may also be frozen up to 2 months.
Nutrition
Serving: 1 slice cornbread | Calories: 308kcal | Carbohydrates: 47g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 245mg | Potassium: 178mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1982IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 2mg