Pumpkin Cornbread Recipe
This pumpkin-y cornbread is a nice alternative to regular cornbread for fall breakfasts and Thanksgiving meals.
Recipe Facts
Ingredients
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1 1/4 cups cornmeal
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1 cup (about 5 ounces) all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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2 large eggs
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1/4 cup (about 1 3/4 ounces) sugar
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1 cup pumpkin purée
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1 cup milk
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1 tablespoon unsalted butter
Directions
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Adjust oven rack to middle position, and preheat oven to 400°F (200°C).
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In a medium bowl, whisk together cornmeal, flour, baking powder, and salt; set aside.
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In a large bowl, whisk together eggs, sugar, pumpkin, and milk until combined. Stir in dry ingredients.
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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.
Special equipment
Whisk, 9-inch cast iron skillet
This Recipe Appears In
Nutrition Facts (per serving) | |
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212 | Calories |
4g | Fat |
39g | Carbs |
6g | Protein |
Nutrition Facts | |
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Servings: 8 | |
Amount per serving | |
Calories | 212 |
% Daily Value* | |
Total Fat 4g | 5% |
Saturated Fat 2g | 8% |
Cholesterol 52mg | 17% |
Sodium 294mg | 13% |
Total Carbohydrate 39g | 14% |
Dietary Fiber 3g | 10% |
Total Sugars 9g | |
Protein 6g | |
Vitamin C 1mg | 6% |
Calcium 125mg | 10% |
Iron 2mg | 13% |
Potassium 201mg | 4% |
*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. |