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homemade harvest cornbread
Created by: Lynette Rice

Pumpkin Cornbread


Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8
8
A twist on traditional cornbread using pumpkin!

Ingredients
  

  • 1 cup white whole wheat or all-purpose flour
  • 1 cup cornmeal
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon pumpkin pie spice
  • 1 cup milk
  • ¼ cup canned pumpkin
  • 2 Tablespoon dark brown sugar
  • ¼ cup maple syrup

Instructions

  • Preheat the oven to 400˚ F.
  • Get out two bowls: one for the dry and one for the wet. In your dry bowl, whisk together 1 c.white whole wheat or all-purpose flour, 1 c. cornmeal, 1 T. baking powder, ½ t. salt and ½ t. pumpkin pie spice.
  • In your wet bowl, whisk together 1 c. milk, ¼ c. canned or homemade pumpkin, 2 T. dark brown sugar and ¼ c. maple syrup. Note: If using homemade cooked pumpkin, you will need to add 2 T. more flour to the batter.
  • Pour your wet bowl into your dry bowl and stir to combine. Scrape the batter into a greased pan or pie dish and bake 20-25 minutes when a toothpick inserted in the center comes out clean and the bread is firm to the touch.
  • Let the bread sit for about 5 minutes before removing it from the pan.

Nutrition

Serving: 1slice | Calories: 194kcal | Carbohydrates: 39g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 319mg | Potassium: 170mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1242IU | Vitamin C: 0.3mg | Calcium: 146mg | Iron: 2mg

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