Monday, September 23, 2013

Pumpkin Cornbread

I've been starting to think about Thanksgiving this year because we have family coming, and this pumpkin cornbread was my first recipe test success!  Not too sweet, hearty, textured - this is a winner!  When I make it again, I'll go ahead and make in muffin form like the original recipe at Sweet Pea's Kitchen gave as an option.  I think as is, it took a bit too long to finish baking in the center.

This will be so good with cinnamon-honey butter!

Pumpkin Cornbread

(recipe from Sweet Pea's Kitchen)


1 cup all purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup light brown sugar
1 cup cornmeal
2 large eggs
1 cup pumpkin puree
1/4 cup olive oil
1 tablespoon molasses


Preheat the oven to 400 degrees. Grease an 8×8″ cake pan.
In a medium bowl, whisk together the flour, baking powder, salt, spices, brown sugar, and cornmeal; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, lightly beat the eggs, and then stir in the pumpkin, oil, and molasses.
Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the pan, smoothing the top.
Bake 25-30 minutes or until toothpick inserted in the center comes out clean.

Recipe Note:
This recipe makes 12 cornbread muffins, reduce baking time to 10 to 12 minutes.

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