Pumpkin Spiced Cornbread Wedges
Plenty of fall spices and pumpkin collide in these extra-soft pumpkin spiced cornbread wedges that go perfectly with a bowl of hot chili!
Servings 8 cornbread wedges
Ingredients
- 1-1/2 cups white whole wheat flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 cup pumpkin puree
- 2 large eggs
- 1/4 cup vegetable oil
- 1/4 cup honey
- 1/4 cup plain yogurt
- 3/4 cup buttermilk
- Honey for serving optional
Instructions
- Preheat oven to 400F. Lightly grease a 9-in pie pan (OR an 8-in square baking pan) and set aside.
- In a large bowl, combine flour, cornmeal, baking powder, baking soda, salt, and pumpkin pie spice. In a separate large bowl, whisk pumpkin, eggs, oil, honey, yogurt, and buttermilk until smooth. Gently fold flour mixture into liquid until just combined.
- Evenly spread batter into prepared pan. Bake cornbread at 400F 25-30 minutes or until cornbread is golden-brown and a toothpick tests done. Cool cornbread 10-15 minutes on a wire cooling rack before slicing into wedges and serving warm with honey.
Notes
Store cornbread in an airtight container at room temperature up to 2 days. Cornbread may also be frozen up to 1 month.