On Monday, I shared my favorite chili recipe of all time and gave you a preview of today's post. What goes best with chili - cornbread! As I am sure you have noticed, we are all about pumpkin over here these days. So we put the two together to make Pumpkin Cornbread.
This recipe is super easy to make, and the sweet cornbread was the perfect complement to the spicy chili. The leftovers were a great quick breakfast on the go, while Adam enjoyed it most as a snack in the car after a trip to the zoo. Versatile and delicious, these Pumpkin Cornbread recipe is definitely a keeper.
Yields 16 servings
1 cup flour
1 tablespoon baking powder
1 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 cup brown sugar
1 cup cornmeal
1 cup pumpkin puree
1/4 cup canola oil
1 tablespoon molasses
- Preheat oven to 400 degrees. Spray 8x8" baking pan with cooking spray. Set aside.
- In a medium bowl, whisk together flour, baking powder, salt, cinnamon, brown sugar and cornmeal; set aside.
- In a separate bowl, lightly beat eggs and then stir in the pumpkin, oil and molasses until combined.
- Add the pumpkin mixture to the dry ingredients and fold until just combined. Pour the batter into the pan (smooth the top, if needed).
- Bake 25-30 minutes or until toothpick inserted in the center comes out clean.