Pumpkin Cornbread

[Photograph: Carrie Vasios]

This pumpkin-y cornbread is a nice alternative to regular cornbread for fall breakfasts and Thanksgiving meals.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

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Pumpkin Cornbread

About This Recipe

Yield:serves 8
Active time:10 minutes
Total time:40 minutes
Special equipment:whisk, 9-inch cast iron skillet
This recipe appears in: Wake and Bake: Pumpkin Cornbread
Rated:

Ingredients

  • 1 1/4 cups corn meal
  • 1 cup (about 5 ounces) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/4 cup (about 1 3/4 ounces) sugar
  • 1 cup pumpkin puree
  • 1 cup milk
  • 1 tablespoon unsalted butter

Procedures

  1. 1

    Adjust oven rack to middle position and preheat oven to 400°F.

  2. 2

    In a medium bowl, whisk together corn meal, flour, baking powder, and salt; set aside.

  3. 3

    In a large bowl, whisk together eggs, sugar, pumpkin, and milk until combined. Stir in dry ingredients.

  4. 4

    Place butter in skillet and place in the preheated oven for 2 minutes, or until butter is melted. Take skillet out of oven and pour in batter, smoothing top. Bake until top is golden and cracked and a cake tester inserted into the middle comes out clean, about 30 minutes. Let cool before cutting.

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