This pumpkin-y cornbread is a nice alternative to regular cornbread for fall breakfasts and Thanksgiving meals.
1 1/4 cups cornmeal
1 cup (about 5 ounces) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1/4 cup (about 1 3/4 ounces) sugar
1 cup pumpkin purée
1 cup milk
1 tablespoon unsalted butter
Adjust oven rack to middle position, and preheat oven to 400°F (200°C).
In a medium bowl, whisk together cornmeal, flour, baking powder, and salt; set aside.
In a large bowl, whisk together eggs, sugar, pumpkin, and milk until combined. Stir in dry ingredients.
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.
Whisk, 9-inch cast iron skillet
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|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 39g||14%|
|Dietary Fiber 3g||10%|
|Total Sugars 9g|
|Vitamin C 1mg||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|