Pumpkin Cornbread

Name: Pumpkin Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 24 pieces.
Cuisine: North America, Mexican
Ingredients: 1-1/2 cups all-purpose flour; 1 cup cornmeal; 3/4 cup packed brown sugar; 2 teaspoons baking powder; 1-1/2 teaspoons ground cinnamon; 1/2 teaspoon salt; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 2 large eggs, room temperature; 1-1/2 cups canned pumpkin; 1/2 cup 2% milk; 3 tablespoons butter, melted; pumpkin butter

TOTAL TIME: Prep: 15 min. Bake: 30 min. YIELD: 24 pieces.

This has become a regular fall item at our house. It has a subtle pumpkin flavor with hints of cinnamon, nutmeg and clove. While it's sweet enough to satisfy my sweet tooth, yet pairs well with a soup or stew.—

Ingredients

1-1/2 cups all-purpose flour
1 cup cornmeal
3/4 cup packed brown sugar
2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 large eggs, room temperature
1-1/2 cups canned pumpkin
1/2 cup 2% milk
3 tablespoons butter, melted
pumpkin butter

Directions

1. In a large bowl, combine the first 8 ingredients. In a small bowl, whisk the eggs, pumpkin, milk and butter. Stir into dry ingredients just until moistened. Transfer to a greased 13x9-in. baking dish.
2. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Serve warm, with pumpkin butter if desired.

Nutrition Facts

1 piece: 102 calories, 2g fat (1g saturated fat), 22mg cholesterol, 105mg sodium, 19g carbohydrate (8g sugars, 1g fiber), 2g protein.

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