Pumpkin Cornbread
Makes: Serves 16
  • 1 cup all-purpose flour
  • 1 cup stone-ground cornmeal, such as Bob’s Red Mill
  • ½ cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup canned pumpkin purée, such as Libby’s
  • ¼ cup oil, either a flavorless oil such as canola or a light olive oil
  • 2 large eggs, at room temperature
  1. Positon rack in center of oven. Preheat oven to 400°F. Coat an 8-inch square pan with nonstick spray; set aside.
  2. Whisk together all of the dry ingredients in a large bowl. Make a well in the center; set aside.
  3. Whisk together the pumpkin, oil and eggs in a small bowl until combined, then pour into the well of the dry mixture. Whisk together until just combined and scrape into prepared pan.
  4. Bake for about 20 to 25 minutes or until a toothpick just tests clean. Cool on rack. Can be served warm or at room temperature. Store at room temperature for up to 3 days wrapped well with plastic wrap.
Recipe by Bakepedia at https://www.bakepedia.com/pumpkin-cornbread-recipe/