Pumpkin Cornbread
Pumpkin puree gives this skillet buttermilk cornbread a cozy fall twist. Serve at Thanksgiving dinner or any celebration that calls for a delicious fall side dish.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 2eggs
- ½cup tightly packed light brown sugar
- ⅓cup canola oil
- 1tablespoon maple syrup
- 1teaspoon vanilla extract
- 1cup unsweetened pumpkin puree
- 1cup all-purpose flour
- 1cup cornmeal
- 1tablespoon baking powder
- 1teaspoon salt
- ½teaspoon baking soda
- ½teaspoon ground cinnamon
- 1tablespoon unsalted butter to grease the baking dish
Instructions
Step 1
Preheat the oven to 375 F.Step 2
In a large bowl, whisk together the eggs, light brown sugar, canola oil (or other vegetable oil), maple syrup, and vanilla extract.Step 3
Whisk in the pumpkin puree.Step 4
In a separate bowl, stir together the all-purpose flour, cornmeal, baking powder, baking soda, salt, and cinnamon.Step 5
Mix the dry ingredients into the wet until combined.Step 6
Grease a cast iron pan or 9-inch baking dish and pour in the batter.Step 7
Bake for approximately 25 minutes or until a toothpick, inserted in the center, comes out clean.