One of the first pumpkin recipes I tried this fall was pumpkin cornbread. I had a big pot of Sweet Potato Chili on the stove and it sounded like the perfect side dish for it. I thought it was a little strange the recipe used olive oil (which later I decided was a mistake), but the recipe also had fantastic fall ingredients like molasses, pumpkin, and cinnamon.
This cornbread did not turn out as sweet as I hoped it would. I ended up serving it with honey and butter to try to sweeten it up a bit. I think I would try to re-make this with vegetable oil and upping the sugar. Maybe even drizzling honey on the bread when it is still hot from the oven.
I thought the recipe was a bit of a disappointment, but I think it would be worth experimenting with another try.
Here’s the recipe:
Pumpkin Cornbread (Found on Sweet Pea’s Kitchen)
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup light brown sugar
1 cup cornmeal
2 large eggs
1 cup pumpkin puree
1/4 cup olive oil
1 tablespoon molasses
Preheat the oven to 400 degrees. Grease an 8×8″ cake pan.
In a medium bowl, whisk together the flour, baking powder, salt, spices, brown sugar, and cornmeal; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, lightly beat the eggs, and then stir in the pumpkin, oil, and molasses.
Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the pan, smoothing the top.
Bake 25-30 minutes or until toothpick inserted in the center comes out clean.
This recipe makes 12 cornbread muffins, reduce baking time to 10 to 12 minutes