Pumpkin Cornbread

Pumpkin in cornbread? You better believe it.

This year, I've really been on a pumpkin kick and have been scouring the internet for new pumpkin recipes to try. This one caught my eye because it had received so many glowing reviews by other food bloggers. I figured that if they all loved it, then I couldn't go wrong.

I did, however make a few changes to the recipe. I didn't have molasses or olive oil, so I just substituted them with brown sugar and canola oil. I had also read one review saying that her cornbread came out a little dry, so I added a little milk to the batter as well.

The cornbread really rose up in the oven and came out perfectly golden and fluffy with a nice crusty top. I can only imagine how much better this would be had I baked in a cast iron skillet, but that'll have to wait until I buy one first. Still, even without a skillet, this cornbread was absolutely delicious. There's a slight hint of pumpkin when you eat it, just enough to give the cornbread a little special something. It's also incredibly moist, even the day after. I seriously had a hard time trying to get myself to stop eating it after my first piece. My family enjoyed it as well.

So, if you've got a lot of pumpkin and are looking for something new and delicious for your dinner table, I'd suggest you make this cornbread. Do be warned, though, it is addicting.


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Pumpkin Cornbread (from Sugarcrafter)

1 c. flour
1 Tbsp. baking powder
1 tsp. kosher salt
1/2 tsp. cinnamon
1/4 tsp. ground nutmeg
1/2 c. brown sugar
1 c. cornmeal
2 eggs
1 c. pumpkin puree
1/4 c. olive oil (I used canola oil)
1 Tbsp. molasses (I used brown sugar)
2 Tbsp. milk (I added this)

Preheat the oven to 400F and grease an 8x8 baking dish (I used two 8" pie pans). In a medium bowl, whisk together the flour, baking powder, salt, spices, brown sugar, and cornmeal. In a small bowl, lightly beat the eggs, and then stir in the pumpkin, oil, milk, and molasses. Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the pan, smoothing out the top as much as possible. Bake 30 min. or until a knife inserted in the center comes out clean.

This recipe is linked to:

Tuesdays at the Table
Tasty Tuesdays
Tempt My Tummy Tuesdays
Hearth and Soul Hop
Dr. Laura's Tasty Tuesdays
Moms Crazy Cooking "This Week's Cravings Blog Hop - Pumpkin"
Whatcha Makin' Wednesdays
What's Cookin' Wednesdays
Homemade Holidays
Meatless Mondays
Thanksgiving Party