Enjoy this pumpkin cornbread recipe for holiday or everyday meals. Try it for Thanksgiving dinner. Then, make it for any meal. People eat cornbread all year long. However, peak consumption is in the Fall and at the Thanksgiving dinner table. Adding pumpkin flavor to it is a tasty and enjoyable twist to the basic recipe.
This cornbread is perfect when served along with turkey, chicken, and other poultry. Whenever you bake it, it will go quickly.
Cornbread Trivia: When the Pilgrims arrived in the New World, Native Americans introduced them to cornbread. They had been making it for their families for ages.
Pumpkin Cornbread Ingredients
1 1/3 cups flour
1 can pumpkin puree (canned or fresh)
1 cup ground cornmeal
1 cup sugar
1/2 cup milk
2 eggs
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
4 Tablespoons butter or margarine
3/4 cup chopped walnuts (optional)
Recipe Tip: Check with guests for nut allergies before including the walnuts in the recipe.
How to Make Pumpkin Cornbread Directions
Preheat oven to 350° F.
Combine and mix flour, cornmeal, sugar, baking powder, and spices into a bowl.
Whisk pumpkin puree, eggs, butter, and milk in a separate bowl.
Pour mixture into the first bowl, mixing well.
Blend in walnuts. (Skip walnuts, if anyone is allergic to nuts)
Grease a 9″ X 5″ pan.
Pour batter into the pan.
Bake for 50 – 60 minutes.
Test with a toothpick, to see if it is done.
Cook in additional 5-minute increments, if needed.
Remove from oven and let cool for 10-15 minutes in the pan.
Remove cornbread from the pan, and place on a wire rack to cool.
Serve warm or cool.
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