Spiced Pumpkin Cornbread.
I picked up my first pumpkin of the season last week! I don’t go too crazy with the pumpkin, but I do love baking with it – especially this time of year.
I was craving chili in a big way, and I wanted some sort of festive cornbread to compliment. Pumpkin works perfectly in cornbread – making it extra fluffy and flavorful.
The pumpkin spices bring that great fall flavor, and a bit of molasses adds depth to this delicious savory side. You could also bake these into individual muffins! Serve along side your favorite bean chili, and enjoy on a cool fall evening. Make sure you are wearing slippers too – it makes each bite taste just a little bit better.
Spiced Pumpkin Cornbread
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Ingredients (8 wedges)
1 cup cornmeal
1 cup all purpose flour
1 cup frozen corn kernels (I used roasted corn for mine)
1 tablespoon baking powder
1 teaspoon sea salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1 cup pumpkin puree
1/4 cup coconut oil (melted)
1/4 cup almond milk
1/4 cup maple syrup
1 tablespoon molasses
Preheat the oven to 400 degrees. I feel like baking recipes all have the same instructions. Mix dry ingredients in a bowl…
Mix wet ingredients in a bowl…
Pour wet ingredients into dry ingredients and stir until just combined.
This recipe is no different – quick and easy! Cornbread is already so delicious, and I thought the addition of pumpkin and pie spices would give this a little extra oomph as we head into fall.
I love baking cornbread in my cast iron skillet. It makes me feel homey. But if you don’t have one, any square baking dish will do. Just make sure it’s greased or non-stick before pouring in the batter.
Once mixed, add the batter to the pan and spread to the edges.
Bake at 400F for 25-30 minutes. Because of the pumpkin and molasses, this cornbread will be a little darker than normal, and that’s okay. Just watch for the top to have a golden tinge. Mine was finished in exactly 25 minutes.
Allow it to cool for a few minutes, and then slice and serve.
Eat along side your favorite soup or chili for a perfect fall meal. Heat leftovers and spread with Earth Balance along side some scrambled eggs for breakfast. This won’t last long!
Pumpkin season is officially off to a good start.