Pumpkin Cornbread
An easy to make and delicious cornbread perfect for the holidays.
Ingredients
INGREDIENTS:
- 1/2 cup coconut oil 118mL, melted
- 2 eggs
- 2/3 cup brown sugar 133g, packed, light
- 1/2 teaspoon baking soda 3g
- 1/2 cup buttermilk 118mL
- 3/4 cup pumpkin puree 180mL
- 1 teaspoon salt 5g
- 1/2 teaspoon cinnamon 1g
- 1 cup cornmeal 120g
- 1 cup flour 120g, whole wheat or regular
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. Don’t 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.
Notes
- You can make the cornbread a day or two in advance. Warm in the oven before serving.
- I used coconut oil in this recipe but vegetable oil works perfectly well too.
- If you don't have buttermilk on hand use whole milk mixed with 2 teaspoons of white vinegar.
- 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.
Nutrition
Serving: 1g Calories: 210kcal Carbohydrates: 31g Protein: 4g Fat: 6g Saturated Fat: 1g Monounsaturated Fat: 3g Cholesterol: 50mg Sodium: 470mg Fiber: 3g Sugar: 4g