Pumpkin Cornbread
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 290
- Total Fat
- 13
- Saturated Fat
- 3
- Carbohydrates
- 39
- Dietary Fiber
- 2
- Sugar
- 12
- Protein
- 4
- Cholesterol
- 46
- Sodium
- 214
- Total: 1 hr 10 min (includes cooling time)
- Active: 20 min
Ingredients
Nonstick cooking spray
1 1/3 cups all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon fine sea salt
Pinch ground cinnamon
Pinch ground cloves
A few gratings fresh nutmeg
1/3 cup canola or vegetable oil
2 tablespoons unsalted butter, melted
1/2 cup packed light-brown sugar
2 large eggs
1 cup pumpkin puree
Flaky sea salt, for sprinkling
Butter and honey, for serving
Directions
- 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.