Thursday, October 23, 2014

Pumpkin Cornbread

Happy Thursday, ya'll!! We are getting closer and closer the the weekend! Today's pumpkin recipe comes from my friend Emily! Monday night the four of us (husbands included) got together for dinner. Emily made a delicious white chili and this pumpkin cornbread. I had to have the recipe and she gladly sent it to me later that night.

I turned around and made her recipe Tuesday night to go along with dinner. Because you could eat this pumpkin cornbread all week and not get tired of it (I'm the proof). I'm super excited to share her recipe with you and hopefully this ends up on your table with a bowl of chili or hot soup. Put a slice of butter in the middle and if you're feeling a little extra sweet, drizzle with honey!

  • What You'll Need
    • 1 cup all-purpose 
    • 1 cup cornmeal (I used yellow)
    • 1 cup unsweetened pumpkin puree
    • 1/2 cup sugar
    • 1/4 cup canola oil
    • 1 TBSP baking powder
    • 1 TSP salt
    • 1/2 TSP cinnamon
    • 2 eggs

  • What You'll Do
    • In a bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and cinnamon.
    • In another both, combine the eggs, pumpkin puree, and oil. Mix well then add it to the dry mixture. Stir until well combined. 
    • Pour into a square, greased baking dish (about 8" - 9") and bake at 400° for 30-35 minutes. 

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