American Pumpkin Cornbread Recipe

Name: American Pumpkin Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup white flour (try substituting 1/8 cup whole wheat flour or wheat germ for 1/8 cup white flour); 1 tablespoon baking powder; ¾ teaspoon salt; ½ tablespoon cinnamon; ¼ teaspoon nutmeg; ⅓ cup brown sugar; 1 cup cornmeal; 2 eggs; 1 cup homemade pumpkin puree; ¼ cup oil; ½ tablespoon molasses

Servings: persons

1 cup white flour (try substituting 1/8 cup whole wheat flour or wheat germ for 1/8 cup white flour)
1 tablespoon baking powder
¾ teaspoon salt
½ tablespoon cinnamon
¼ teaspoon nutmeg
⅓ cup brown sugar
1 cup cornmeal
2 eggs
1 cup homemade pumpkin puree
¼ cup oil
½ tablespoon molasses

1
In a bowl, mix together the flour, baking powder, salt, cinnamon, nutmeg, brown sugar, and the cornmeal.
2
In another bowl, whisk the eggs and add the pumpkin puree, oil, and the molasses.
3
Mix well.
4
Add the egg mixture to the cornmeal mixture and mix until just combined.
5
Dont stir too much.
6
Grease a 9x9 (23x23 cm) baking dish and pour the batter into the dish.
7
Bake in a preheated oven at 375F / 190C for about 30 minutes or until done.
8
Dont bake it too long or it will become too dry.
9
Serve warm or cold.

443

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup white flour (try substituting 1/8 cup whole wheat flour or wheat germ for 1/8 cup white flour), 1 tablespoon baking powder, ¾ teaspoon salt, ½ tablespoon cinnamon, and more.

Yes, American Pumpkin Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

American Pumpkin Cornbread

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