Is August too early to start baking with pumpkin? Maybe, but that's not stopping me...
The temperature was down in the 60's here the other day, making it really feel like Fall. All of a sudden the only thing I wanted to eat was a hot bowl of chili and some cornbread! As soon as I came across this recipe for pumpkin cornbread, that sealed the deal! The cornbread isn't overly pumpkin-y; it has just the right amount of pumpkin flavor hanging out in the background. It's perfect served with a drizzle of honey on top, alongside a bowl of chili!
Recipe: Adapted from SugarCrafter
- 1 cup flour
- 1 Tbsp baking powder
- 1 tsp kosher salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup brown sugar
- 1 cup cornmeal
- 2 eggs
- 1 cup pumpkin purée
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1 Tbsp honey
- Preheat the oven to 400 degrees and grease an 8×8″ baking dish. 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 honey.
- 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 for 25-30 minutes or until a knife inserted in the center comes out clean.