Otherchewoutloud5.0
Pumpkin Cornbread
This Pumpkin Cornbread is tender and tastes outstanding. Make this instead of plain cornbread and see for yourself. It's amazing with melted butter or honey!
👥 8 Servings⏱️ Prep & Cook: 42 min⏳ Prep: 15 min🔥 Cook: 27 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- whisk
- bowl
- spatula
📝 Preparation Steps
1
Preheat and Grease
2
Preheat oven to 375F with rack on lower middle position. Lightly grease a deep dish 9-inch pie pan.
3
Whisk
4
In a large bowl, add pumpkin, yogurt, brown sugar, melted butter, and eggs. Whisk to combine well, until smooth and no clumps remain.
large eggs2
5
Combine
6
In a separate bowl, add flour, cornmeal, cinnamon, ginger, baking powder, baking soda, salt, nutmeg, and cloves. Whisk to combine well.
cornmeal1 cupground cinnamon1 teaspoonground ginger1 teaspoonbaking powder1 teaspoon
7
Mix
8
Using a rubber spatula, fold the flour mixture into the pumpkin mixture just until batter is combined and smooth. Don't over-mix.
9
Bake
10
Transfer mixture into prepared deep-dish pie pan. Bake about ⏱️ 27 minutes, or just until a toothpick inserted in center comes out mostly clean - a few tender crumbs attached are fine.
11
Serve
12
Cool ⏱️ 30 minutes before cutting. Serve with melted butter or honey, if desired.
Nutrition Facts
calories
272 kcal
fat Content
8 g
serving Size
1 serving
fiber Content
3 g
sugar Content
15 g
sodium Content
339 mg
protein Content
7 g
trans Fat Content
0.2 g
cholesterol Content
57 mg
carbohydrate Content
44 g
saturated Fat Content
4 g
unsaturated Fat Content
3 g
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