Pumpkin Cornbread

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1 cup all-purpose flour
1 cup cornmeal (either yellow or white, although we used white)
1 tbsp baking powder
1 tsp kosher salt
scant 1/2 tsp ground cinnamon
generous 1/4 tsp ground nutmeg
pinch ancho chile powder
generous 1/4 cup brown sugar
2 extra large eggs
1 cup pumpkin puree
1/4 cup vegetable oil or canola oil


Preheat the oven to 400 degrees F and grease a 8 x 8-inch baking dish with nonstick cooking spray or butter.  Set aside.

In a large 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 and oil.  Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the pan.  Bake 30 minutes or until a toothpick inserted in the center comes out clean.

Serve with honey butter.