Pumpkin Cornbread Recipe

Name: Pumpkin Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup All-purpose Flour; 1 cup Cornmeal; 1 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; 1 teaspoon Cinnamon; 1/2 teaspoons Ground Ginger; 1/4 teaspoons Allspice; 1/2 teaspoons Nutmeg; 1/2 cups Packed Light Brown Sugar; 1/4 cups Butter, Melted; 1 cup Canned Pumpkin Puree; 1/2 cups Sour Cream; 2 whole Eggs

Servings: persons

1 cup All-purpose Flour
1 cup Cornmeal
1 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
1 teaspoon Cinnamon
1/2 teaspoons Ground Ginger
1/4 teaspoons Allspice
1/2 teaspoons Nutmeg
1/2 cups Packed Light Brown Sugar
1/4 cups Butter, Melted
1 cup Canned Pumpkin Puree
1/2 cups Sour Cream
2 whole Eggs

1
Preheat oven to 375u00b0F. Prepare an 8X8 baking pan and set aside.
2
In a large bowl, combine flour, cornmeal, baking powder, baking soda, salt, and spices. Whisk mixture together.
3
In a separate bowl, combine brown sugar and butter. Mix together until combined. Add pumpkin puree, sour cream and eggs. Whisk until just combined. Pour the wet mixture into the dry mixture and thoroughly combine.
4
Pour mixture into the baking dish and spread into an even layer. Bake for 25-30 minutes, or until a toothpick inserted in middle of the cornbread comes out cleanly.
5
Serve plain or with any desired toppings!

501

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 14 ingredients. The key ingredients include: 1 cup All-purpose Flour, 1 cup Cornmeal, 1 teaspoon Baking Powder, 1/2 teaspoons Baking Soda, and more.

Yes, 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.

Pumpkin Cornbread

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