Cornbread comes in many flavors, sweet, savory, spicy or a bit of each. When I think of cornbread, it always seems as if it’s served with something spicy, such as chili or sweet and tangy like being enjoyed at a barbecue.
As soon as Fall comes along, the season for pumpkin dishes is in high drive, so I have been trying many different pumpkin recipes, however this recipe has been my favorite. I decided to put a twist on my cornbread recipe by adding some creamy sweet pumpkin. This cornbread is light, not too sweet and can be had with a savory dish.
Thanksgiving dishes always seem to have cornbread incorporated somehow on the menu. There are also so many recipes for cornbread stuffing, cornbread muffins, savory cornbread dressing and the list goes on.
You will be needing:
1 cup cornmeal
1 cup all purpose flour
½ cup dark brown sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 tablespoon baking powder
½ teaspoon baking soda
2 large eggs, room temperature
¼ cup melted butter
1 cup pumpkin puree
½ cup milk
Preheat oven to 400° Fahrenheit.
Flour, Cornmeal, Dark Brown Sugar, Nutmeg, Cinnamon, Baking Powder and Baking Soda
|Butter, Eggs and Pumpkin Puree|
|Wet and Dried Ingredients Mixed Together|
Place in a buttered loaf pan and bake for 55 minutes or until done. You can check by sticking a wooden skewer or a knife in the loaf and when it comes out dry and clean then you know it’s ready.