Breakfast & Brunchbluejeanchef
Pumpkin Cranberry Cornbread
This savory pumpkin cranberry cornbread is a perfect accompaniment to your holiday table, with delicious flavors of fall. As a savory cornbread, It is just slightly sweet with bursts of tart cranberries throughout.
👥 12 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 15 min🔥 Cook: 35 min👤 Meredith📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
- bowl
- whisk
📝 Preparation Steps
1
Pre-heat the oven to 425°F.
2
Grease your baking vessel well with butter or oil. You could make 16 muffins or a 9-inch square cake pan or a 10-inch round cast iron pan.
3
Whisk the cornmeal, flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves together in a bowl.
cornmeal1 cupbaking powder1 teaspoonbaking soda1 teaspoon
4
In a separate large bowl, whisk the sugar and eggs together until blended. Add the milk, butter and vanilla extract and then whisk in the pumpkin purée.
eggs2vanilla extract1 teaspoon
5
Add the dry ingredients to the wet ingredients all at once. Mix by hand just until the dry ingredients are incorporated into the wet. Do not overmix the batter. Gently fold in the cranberries and pecans.
chopped pecans (optional)1 cup
6
Transfer the batter to your baking vessel. (If you are using a muffin pan, fill the cups ¾ of the way full.)
7
Transfer the baking vessel to the oven and lower the temperature to 350˚F. Bake for ⏱️ 35 minutes for a square or round cake pan. If making muffins, bake at 425°F for ⏱️ 8 minutes, then turn down the temperature to 350°F and bake 12 to ⏱️ 15 minutes. (Do not open the oven door when turning down the temperature) The cornbread is done when a toothpick inserted into the center of the cornbread comes out clean.
8
Let the corn bread cool in the pan for 10 to ⏱️ 15 minutes and then transfer it to a cooling rack to cool completely before cutting into squares and serving.
Nutrition Facts
calories
279 kcal
fat Content
13 g
serving Size
1 serving
fiber Content
4 g
sugar Content
12 g
sodium Content
211 mg
protein Content
6 g
trans Fat Content
1 g
cholesterol Content
39 mg
carbohydrate Content
37 g
saturated Fat Content
4 g
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