If you really want to amp up the moisture of this dish then go ahead and add a 1/4 cup more pumpkin or sour cream to the batter. You can also trade off some of the cornmeal for all purpose flour to give the dish a more “cakey” texture. I think cornbread is best served when warm and fresh out of the oven so if you’re trying to prep before dinner then whisk the dry ingredients in a bowl and in a separate bowl mix the wet ingredients, prepare the pan and just before dinner whisk it all together and pop into the oven.
Pumpkin Cornbread
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings
9
Course
Side Dish
Cuisine
American
Calories: 120 kcal
An easy to make and delicious cornbread perfect for the holidays.
Ingredients
INGREDIENTS:
- 1/2 cup coconut oil melted
- 2 eggs
- 2/3 cup brown sugar packed, light
- 1/2 teaspoon baking soda
- 1/2 cup buttermilk
- 1/2 cup pumpkin puree
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup cornmeal
- 1 cup flour whole wheat or regular
- drizzle of honey or maple syrup
- pat of butter
Instructions
INSTRUCTIONS:
- Preheat to 350 degrees.
- Butter and flour an 8-inch baking dish.
- Whisk together coconut oil and brown sugar. Add eggs and mix.
- Stir in baking soda, buttermilk and pumpkin puree. Add salt, cinnamon, cornmeal and flour. Donβt over mix.
Pour batter into the baking dish.
Smooth with a spatula.
- Bake for 25-30 minutes, or golden brown.
- Serve with butter and honey.
I tried this last night and these taste so good! Loved the pumpkin spices!
Looks great! Nice seasonal recipe!
Has anyone substituted the melted coconut oil with melted butter? Does it discernably change the texture of the cornbread?
Pamela,
Coconut oil is an excellent substitute for butter! Hope you enjoy!
John