Simpler Living Blog

HOLIDAYS, RECIPES

Pumpkin Cornbread

Name: Pumpkin Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 or 9 servings
Ingredients: 1 C. cornmeal; 1/2 C. whole wheat flour; 1 tsp. salt; 1/4 tsp. nutmeg; 1 C. pumpkin; 1/4 C. oil; 1/2 C. chopped pecans; 1/2 C. flour; 1 T. baking powder; 1/2 tsp. cinnamon; 2 eggs; 2/3 C. brown sugar; 1 T. molasses

Jsmith
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Cornbread cooked in cast iron is a classic, but have you ever tried PUMPKIN cornbread?

Pumpkin Cornbread

Marie - Washington, VA

Servings

8 or 9 servings

Prep Time:

15 minutes

Cook Time:

30 minutes

Pan used: 10″ cast iron chicken fryer pan

Ingredients

1 C. cornmeal
1/2 C. whole wheat flour
1 tsp. salt
1/4 tsp. nutmeg
1 C. pumpkin
1/4 C. oil
1/2 C. chopped pecans
1/2 C. flour
1 T. baking powder
1/2 tsp. cinnamon
2 eggs
2/3 C. brown sugar
1 T. molasses

Instructions

Mix the dry ingredients in a large bowl. In a separate bowl, beat the eggs and whisk in the pumpkin, brown sugar, oil and molasses.
Make a well in the dry ingredients; add the liquids and blend the batter with a few quick strokes. Add the chopped nuts. Pour batter into a greased 10″ pan and bake at 400 degrees Fahrenheit for approximately 30 minutes.

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Jsmith

Jenny Smith is the editor of Lehman's Simpler Living Blog and the Digital Content Specialist for Lehman’s. It’s not unusual to find oil lamps, canning jars and freeze-dried food on her desk. She is an avid reader, card maker and dog lover. In fact, she is currently teaching her Golden Retriever to not take her shoes. It’s an ongoing battle.

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