Pumpkin Cornbread


At our house, it’s a tradition that for Halloween I make my mom’s Sweet Chili for dinner.  Then I usually make cornbread or bread sticks to go along with it.   If you have a similar tradition, I have a great recipe for you to give a try this year, Pumpkin Cornbread.  This is a recipe that I found at Recipe Girl.  It really intrigued me with how it would all taste.

This recipe is much healthier than my normal cornbread recipe.  Not only are you adding nutrition with the addition of pumpkin, it also includes whole wheat flour and only 1/4 cup of oil.  My cornbread recipe is so delicious but it calls for 1 whole cup of butter.  I was really surprised at the flavor of this cornbread.  It was so delicious and a nice change.  You really can’t taste the pumpkin but you do get a cornbread with a nice fall flavor from the addition of molasses, cinnamon and nutmeg.  Give it a try!.

Make sure to stop back tomorrow.  I am going to share a recipe that I served with this cornbread that made it even more tasty.  Then on Saturday, I’ll share a quick recipe you can add to your Halloween meal.


Pumpkin Cornbread

½ cup all-purpose flour
½ cup whole wheat flour
1 Tbs baking powder
1 tsp salt
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 cup cornmeal
2 large eggs
1 cup pumpkin puree (canned or freshly cooked and processed)
2/3 cup brown sugar
¼ cup canola oil
1 Tbs molasses

1. Preheat oven to 400°F. Grease 10-inch glass pie pan or 9-inch square baking pan.
2. Sift flours, baking powder, salt and spices in a large mixing bowl. Whisk in cornmeal.
3. In separate bowl, beat eggs lightly. Whisk in pumpkin, brown sugar, oil and molasses.
4. Make a well in the dry mixture. Add pumpkin mixture and blend batter with a few quick strokes (just until blended- don’t overmix.  I also do this this a fork).
5. Pour batter into prepared pan. Bake for 30 minutes, or until cornbread is browned and the surface has a slightly springy feel.

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