It seems weird to be posting a *normal* recipe today. And by *normal,* I mean something that is not centered around the holidays or contains 5 pounds of butter and 3 cups of sugar.
*Normal*as in “real food” – for dinner (because despite what you think sugar cookies and fudge, aren’t suitable for dinner!).
As in Pumpkin Cornbread.
Ok, I know you can’t eat cornbread for dinner alone, but it does make a good side dish for soup, chili, and BBQ chicken.
Or just slathered with butter and drizzled with honey!
We enjoyed this pumpkin version of cornbread both ways as a snack with honey and butter and as a side to some hearty fall chili (full of sweet potatoes, pumpkin and other fresh fall flavors)! I loved the touch of spices, hint of sweetness and lovely pumpkin flavor this cornbread had! Perfect for eating any way you like!
Prep Time: 15 minutes Cook Time: 20 minutes Makes: 1 (9×9-inch pan)
2/3 cup all-purpose flour
1/2 cup whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup cornmeal
1/3 – 1/2 cup dark brown sugar, packed*
2 large eggs
3/4 cup pumpkin puree (canned or freshly cooked and processed)
1/4 cup + 1 tablespoon canola oil
1 tablespoon molasses
Preheat oven to 400°F. Grease 10-inch glass pie pan or 9-inch square baking pan.
In a large bowl stir together flours, baking powder, salt, spices, cornmeal and brown sugar. Stir until fully incorporated and no clumps, breaking up brown sugar as needed.
In separate bowl, beat eggs lightly. Whisk in pumpkin, oil and molasses.
Stir pumpkin mixture into dry ingredients mixing just until blended, using caution not to over-mix.
Pour batter into prepared pan. Bake for 20 minutes, or until cornbread is lightly browned and tester inserted in center comes out clean.
*Note: Add sugar based on desired sweetness.