PUMPKIN CORNBREAD
What could be more Thanksgiving than pumpkin and cornbread? I make this for every Thanksgiving meal (and other times as well), and everyone loves it. It has only a very subtle pumpkin flavor. I have thought about adding more pumpkin for a stronger flavor, but we love it too much the way it is! Reheat leftovers in the microwave and serve with pumpkin butter and tea or coffee. This doesn't last long in my house!
Provided by Whisper
Categories Quick Breads
Time 1h
Yield 1 8inch pan
Number Of Ingredients 11
Steps:
- Sift together flour, baking powder, salt and coriander in a large mixing bowl; stir in cornmeal.
- In a separate bowl, combine brown sugar, honey, melted butter, eggs, pumpkin and buttermilk.
- Gradually stir into the dry mixture until all ingredients are blended; do not overmix.
- Pour batter into a square 8-inch baking pan and bake in 350 degree oven 40-45 minutes.
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El Astro
[email protected]This is the best cornbread recipe I've ever tried. It's so moist and flavorful, and the pumpkin flavor is just perfect.
Mubdi Hamid
[email protected]This cornbread is so easy to make. I love that I can just mix all the ingredients together and pop it in the oven.
Ariana Paiz
[email protected]I made this cornbread for Thanksgiving dinner and it was a huge hit. Everyone loved it!
Jonathan Koon
[email protected]This cornbread is a great way to use up leftover pumpkin puree. I always have a can or two in my pantry, so it's nice to have a recipe that I can use it in.
Aleah Khan
[email protected]I'm not a fan of cornbread, but this recipe changed my mind. It's so moist and flavorful, I couldn't get enough of it.
Menzuu Ali
[email protected]This is the perfect cornbread recipe for fall. It's warm and comforting, and the pumpkin flavor is just right.
shekhar saru
[email protected]This cornbread is so moist and flavorful. I could eat it every day.
Syed Jabir ali
[email protected]I love the crispy edges of this cornbread. They're the best part!
Robert Anderson
[email protected]This cornbread is so versatile. You can serve it with chili, soup, or even just a pat of butter.
ROMAN Zolanski
[email protected]I used gluten-free flour and this cornbread still turned out great. It's a great option for people with gluten sensitivities.
Angel Bueaty
[email protected]I made this cornbread in a muffin tin and it turned out great. It's a great grab-and-go breakfast or snack.
Rehan Raja
[email protected]I added a cup of chopped walnuts to the batter and it gave the cornbread a nice nutty flavor.
Jona Halder
[email protected]This cornbread is a great way to use up leftover pumpkin puree. It's also a great way to get your kids to eat more vegetables.
Kailyn Sorg
[email protected]I'm not a big fan of pumpkin, but this cornbread was surprisingly good. The pumpkin flavor was subtle and didn't overpower the cornbread.
Md kamal hossin
[email protected]I made this cornbread for a potluck and it was a huge success. Everyone raved about it!
Mo Mo
[email protected]This is the best cornbread recipe I've ever tried. It's so easy to make and always turns out perfect.
Edara Samuel
[email protected]I was skeptical about the pumpkin, but it really added a nice depth of flavor to the cornbread. My family loved it!
Harlan Racine
[email protected]This pumpkin cornbread was a hit! It was moist and flavorful, with a perfect balance of sweetness and spice. I'll definitely be making it again.