Pumpkin Cornbread

Everything is better with pumpkin it in, right? This recipe takes your typical cornbread and kicks it up a notch with the addition of pumpkin puree, warm spices and a bit of molasses. Perfect as a side dish along with your favorite fall meal. Sometime I will start baking with other fall ingredients like maple and apples, but for right now it's all about the pumpkin. 

In my opinion, this cornbread is best when served with honey and lots of butter. From my pictures, you can tell I did not skip out on either when trying mine :) Seriously though, this cornbread is dense and full of warm flavors, so add some honey and butter if you want to sweeten it up a little. 

It is finally starting to feel like fall- the cooler weather outside, football on television and Halloween stuff (and even some Christmas stuff already) in every store. It is time to put away the strawberries and blueberries and get your fall baking on. You can start with this cornbread! 

Looking for more pumpkin recipes? I know you can't get enough pumpkin either, so check out my Pinterest board for more delicious recipes.

Pumpkin Cornbread

recipe from Sugarcrafter

1 cup all-purpose flour

1 cup cornmeal

1/4 cup brown sugar

1 tbsp baking powder

1 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

2 large eggs

1 cup pumpkin puree

1/4 cup olive oil 

1 tbsp molasses

Preheat the oven to 400 degrees. Butter an 8x8 baking dish and set aside.

In a medium sized bowl, whisk the flour, cornmeal, brown sugar, salt and spices together until combined and free of lumps. 

In a small bowl, lightly beat the eggs. Stir in the pumpkin puree, olive oil and molasses.

Combine the wet ingredients and the dry ingredients. Once combined, pour the mixture into buttered baking dish. Smooth out the top as much as possible. 

Bake for about 30 minutes or until a toothpick comes out clean.

Enjoy :)