Pumpkin Cornbread
This lovely cornbread is perfect with a big bowl of chili on a crisp Autumn evening! Or, fold in some blueberries and serve it for breakfast!
- 1 1/2 cups flour
- 1 1/2 cups cornmeal
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1 1/2 tsp. cinnamon
- 1 1/2 tsp. ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1 1/2 tsp vanilla powder
- 3/4 cup brown sugar
- 1/3 cup butter, melted
- 1 1/2 cups (1 15-ounce can) canned pumpkin
- 3/4 cup plain Greek yogurt or sour cream
- 3 eggs, lightly beaten
- 1 tsp vanilla extract
Preheat oven to 375 degrees F. Mix all ingredients together. It helps to mix the dry ingredients and wet ingredients (including brown sugar) together first before mixing them together. Make sure to scrape the sides and bottom of the bowl, but the mixture doesn't need to be completely smooth.
Spread batter into a 13 x 9 baking dish. Bake at 375 degrees F for 25-30 minutes, or until a toothpick inserted near the center comes out clean.
Spread batter into a 13 x 9 baking dish. Bake at 375 degrees F for 25-30 minutes, or until a toothpick inserted near the center comes out clean.
Vanilla Molasses Butter
We love to mix together this simple Molasses Butter to slather all over our delicious pumpkin cornbread, but you can also use honey instead of molasses if you prefer honey butter.
- 1/2 cup (1 stick) softened butter
- 2 TBSP molasses (if using honey, use 4 TBSP)
- 3 TBSP powdered sugar
- 1 tsp vanilla paste
Whisk all ingredients together until smooth. Add more powdered sugar if it's too bitter for your liking.