Pumpkin Cornbread

Pumpkin Cornbread

I think the pumpkin is a fun twist on a traditional cornbread and I love the touch of cinnamon in it. I love cornbread with chili, honestly it’s about the only time I make cornbread and this Pumpkin Cornbread goes great with a bowl of chili for a nice fall dinner. With the leftovers you can totally make some delicious croutons too! Thanks Trader Joe’s for the idea! They were sampling some when we were there and my 5 year old loved them and was so sad I wouldn’t buy any, but I already planned on making this that night and instantly knew I would just use the leftovers to make my own croutons. I cubed some and tossed it with just a bit more cinnamon and put them in the oven at 200 until they were dried out nicely. My 5 year old thinks croutons are equivalent to chips…. lol.

Pumpkin Cornbread

1 cup Corn Flour
1 cup Corn Meal
2 1/2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Allspice
1/2 tsp Salt
1 cup Pumpkin
1 cup Buttermilk
1 Egg
1/4 cup Butter (melted)
1/4 cup Honey
1 Tbsp Molasses

Preheat oven to 350. Grease and 8 x 8 baking dish and set aside.

In large bowl combine corn flour, corn meal, baking powder, baking soda and salt. In small bowl mix milk, egg, butter and honey, stir to combine. Make a well in center of dry ingredients, pour in wet ingredients. Mix until just combined, make sure not to overmix. Pour mixture into baking dish, spread out evenly. Bake at 350 for 30-40 minutes, until knive inserted in center comes out clean. Allow to cool some before serving.

I like to serve with honey butter. I take about equal portions of softened butter and honey stir until well combined.