Pumpkin Cornbread Recipe 

One of the easiest baking undertakings, cornbread is one of the first recipes most people learn. Delicious and adaptable, this recipe offers endless possibilities. Like my pumpkin cornbread. Pumpkin puree, brown sugar, and molasses produce the greatest cornbread I've ever had. It's perfect for Thanksgiving, and I can't tell you how many fall meals we finish with this luscious cornbread.

– 1 cup flour – 1 cup cornmeal – 1 Tbsp baking powder – 1 tsp salt – ½ tsp ground cardamom, use cinnamon or ginger if you prefer – ¼ tsp freshly ground nutmeg – ½ cup packed brown sugar – 2 large eggs – 1 cup pumpkin purée – 1/3 cup vegetable oil – 2 Tbsp molasses – 1/3 cup buttermilk, or milk



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Heat the oven to 375F. In a medium bowl, mix the herbs, baking powder, salt, and spices with a whisk.

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Mix the sugar, eggs, pumpkin, oil, molasses, and buttermilk in a big bowl with a whisk. Make sure that everything is mixed well.

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Mix the dry ingredients into the wet ones until there is no more dry flour.

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Spread out evenly in a 9-inch spring form pan that has been oiled. Put it in the oven and bake for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean.

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– Cool for a few minutes in the pan, then remove and serve warm or continue to cool to room temperature.

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