Pumpkin Cornbread for #BakingBloggers
Are you a blogger who would like to join in the Baking fun? Request to join our Facebook Group, or contact Sue from Palatable Pastime, we post monthly on the second Monday. This month we're sharing pumpkin bakes!
We recently had a batch of chili and I thought that it definitely called for a pan of cornbread. It was a great opportunity to try this gorgeous pumpkin cornbread! Not only does it come out a beautiful color, it is has a lovely tender, moist texture, and goes perfectly with a little bit of butter and honey, or crumbled up with your chili. It's a wonderful fall bread to enjoy alongside your favorite chili or stew recipe, or just because!
Want more chili and cornbread recipes? Here are a few other ones you will find on the blog!
Now onto all of the fantastic Pumpkin or Butternut Squash recipes for Baking Bloggers October 2020:
Recipe adapted from Cooking Classy
- Black Bean and Butternut Squash Enchilada Casserole from A Day in the Life on the Farm
- Butternut Squash Cheesecake from Karen's Kitchen Stories
- Crystallized Ginger Pumpkin Gingerbread Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Maple-Kissed Autumn Squash Tart from Culinary Adventures with Camilla
- Mock Pumpkin Cheesecake from Sid's Sea Palm Cooking
- Pumpkin Cornbread from Making Miracles
- Pumpkin Spice Biscotti from Tara's Multicultural Table
- Quick Pumpkin Bread from Sneha's Recipe
- Roasted Butternut Bacon Feta Risotto from Food Lust People Love
- Sourdough Pumpkin Cranberry Muffins from Hezzi-D's Books and Cooks
1 cup all-purpose flour
1 cup cornmeal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup packed light-brown sugar
1/4 cup butter, melted
1 cup canned pumpkin
1/2 cup sour cream
2 large eggs
- Preheat the oven to 375 degrees. Grease an 8x8 baking dish and set aside.
- Combine dry ingredients in a medium sized bowl: flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisk to combine and set aside.
- In another bowl whisk the melted butter into the brown sugar. Whisk in the pumpkin puree, followed by the sour cream, and the eggs.
- Make a well in the center of the dry ingredients and whisk the wet ingredients in, just until evenly combined.
- Spread the batter into the prepared baking dish and smooth gently with a spatula.
- Bake in the preheated oven for 30 minutes, until golden brown and pulling away from the edges. Check for doneness with a toothpick or skewer in the center.
- Cool for at least 10-15 minutes in the pan before slicing and serving.
Recipe adapted from Cooking Classy
I have chili and cornbread on my menu this week. I think I may just steal this recipe. ThanksReplyDelete
Pumpkin is a lovely addition to cornbread! Perfect to accompany dinner or for snacking.ReplyDelete
Oooh this would be wonderful with chili! I love this fabulous combination!ReplyDelete
Pumpkin cornbread is a favorite of mine...right after eggnog cornbread. I'm a sucker for holiday cornbread it seems!!!ReplyDelete
That looks delicious. I can't wait to try your pumpkin cornbread.ReplyDelete
Interesting. I wonder how it would go with collards? I have to give it a try soon. I love collards and cornbread together.ReplyDelete
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That bread is so healthy and must try this soon!ReplyDelete
Definitely the perfect accompaniment to chili! That texture looks wonderful.ReplyDelete