Pumpkin Cornbread
This soft, fluffy pumpkin cornbread combines fine cornmeal, pumpkin puree, warm pumpkin pie spice, and brown sugar for a delicious fall side dish. With a moist, tender crumb and a golden crust, it is perfect served warm with butter and honey alongside soups, chili, or Thanksgiving dinner.
Equipment
- 8-inch square baking pan
- 2 Mixing bowls
- Measuring cups and spoons
- Whisk
- Rubber Spatula
- Toothpick
Ingredients
- 1 1/4 cups all-purpose flour
- 1 cup fine cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 teaspoons pumpkin pie spice
- 1/3 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup plain kefir
- 1 cup canned pumpkin puree
- 1/3 cup unsalted butter melted
Instructions
- Preheat the oven to 375°F (190°C). Grease an 8-inch square baking pan or line it with parchment paper.
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, pumpkin pie spice, and brown sugar.
- In a separate bowl, whisk the eggs, vanilla extract, kefir, pumpkin puree, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix.
- Spread the batter evenly into the prepared baking pan.
- Bake for 25-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove from the oven and let the cornbread rest for 10 minutes before slicing.
- Serve warm with butter, honey, or maple syrup if desired.
Notes
Nutritional Information per serving
- Calories: 230 kcal
- Carbohydrates: 34 g
- Protein: 5 g
- Fat: 9 g
- Saturated Fat: 5 g
- Sugar: 10 g
- Fiber: 2 g
- Sodium: 350 mg
