PUMPKIN CORNBREAD

Thanksgiving is only a week and half away! I am currently finalizing my menu this year but I know this is a recipe that will be on it. I added this a couple years ago when I was looking for an alternative to rolls – NOT to replaces them but to add a second option. Because I like to make life difficult. I kid. sort of.

Actually this recipe is super easy and not nearly as laborious as homemade rolls. Its got all the earthiness and flavors of fall, as well as a slight sweetness from the pumpkin that makes it perfect for your Thanksgiving table. I recently made these for a bonfire and made them the day before and they were still delicious on Day 2, so you could even do them the day before to make life EVEN easier.

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STEP 1: Preheat the oven to 400 degrees and place parchment in a 9-10 inch pan, depending on desired thickness. (you can also just grease a pan, but I just always find it easier to pull out and cut with parchment)

STEP 2: Sift all-purpose flour, whole wheat flour, baking powder, salt, cinnamon, and nutmeg with a sifter.

STEP 3: In a a large bowl, whisk eggs.

STEP 4: Mix in pumpkin puree, brown sugar, oil and molasses and whisk together with eggs.

STEP 5: Add cornmeal and whisk.

STEP 6: Add sifted flour mixture to the pumpkin mixtures and blend until just incorporated. I used a spatula to fold in.

STEP 7: Pour batter into the prepared pan and bake for 30 minutes or until toothpick is clean and cornbread is slightly browned.

STEP 8: Cut into squares.

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Pumpkin Cornbread

Adapted from Recipe Girl

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 8 servings

Ingredients

• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 cup cornmeal
• 2 large eggs
• 1 cup pumpkin puree
• 2/3 cup brown sugar
• 1/4 cup canola oil
• 1 tablespoon molasses

Instructions

1. Preheat the oven to 400 degrees.
   

2. Grease a 9-10" pan or line with parchment paper.
   

3. Sift all-purpose flour, whole wheat flour, baking powder, salt, cinnamon and nutmeg with a sifter.
   

4. In a large bowl, whisk eggs.
   

5. Mix in pumpkin puree, brown sugar, oil and molasses and whisk together with eggs.
   

6. Add cornmeal and whisk.
   

7. Add sifted flour mixture to the pumpkin mixture and blend until just incorporated.
   

8. Pour batter into the prepared pan and bake for 30 minutes or until toothpick is cleaned and cornbread is slightly browned.
   

9. Allow to cool and than cut into squares.
   

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