Recipe courtesy of Erin Jeanne McDowell
Recipe courtesy of Erin Jeanne McDowell
Watch how to make this recipe.
Pumpkin Cornbread
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- Level: Easy
- Total: 1 hr 10 min (includes cooling time)
- Active: 20 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 290
- Total Fat
- 13 g
- Saturated Fat
- 3 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 2 g
- Sugar
- 12 g
- Protein
- 4 g
- Cholesterol
- 46 mg
- Sodium
- 214 mg
This moist cornbread gets its flavors from a host of fall favorites like pumpkin, brown sugar and spice. It's finished with a sprinkling of flaky salt to bring out the flavors and is best served slathered with butter and a drizzle of honey to take it over the top.
- Level: Easy
- Total: 1 hr 10 min (includes cooling time)
- Active: 20 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 290
- Total Fat
- 13 g
- Saturated Fat
- 3 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 2 g
- Sugar
- 12 g
- Protein
- 4 g
- Cholesterol
- 46 mg
- Sodium
- 214 mg
Ingredients
Directions
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10m
Easy
CLASS
- Preheat the oven to 350 degrees F. Spray a 10-inch ovenproof skillet with cooking spray.
- Whisk the flour, cornmeal, baking powder, fine salt, cinnamon, cloves and nutmeg together in a medium bowl. Set aside.
- Whisk the oil, melted butter and brown sugar together in another medium bowl. Whisk in the eggs one at a time, whisking well and each addition. Whisk in the pumpkin puree. Add the dry ingredients to the wet and whisk well to combine. Pour the batter into the prepared skillet and spread evenly. Sprinkle flaky salt evenly over the surface. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
- Cool the cornbread in the skillet at least 20 minutes before slicing. Serve with butter and honey.
