Rich and silky canned pumpkin purée can enliven so many baked goods – biscuits, cakes, muffins, mousses, you name it. We particularly like it with cornbread, as the result balances perfectly between sweet and savory. A nice, warm hunk of this orange-hued pumpkin cornbread goes as well with a bowl of chili as it does slathered with butter and honey for breakfast. You can also try it alongside a plate of huevos rancheros, or with some peanut butter or cranberry preserves; we think you will find this recipe that versatile. While there is sugar in the recipe, we leave the flavors pretty basic (no spices), to allow the great texture and flavor of the cornmeal to shine through along with the pumpkin.
Image by Peter Muka
- 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
- Positon rack in center of oven. Preheat oven to 400°F. Coat an 8-inch square pan with nonstick spray; set aside.
- Whisk together all of the dry ingredients in a large bowl. Make a well in the center; set aside.
- 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.
- 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.
- On lazy days, we have placed all the dry ingredients in the bowl of our stand mixer, dumped all the wet on top and mixed all the ingredients together at once with the flat paddle. Just stop the mixer when there are a few streaks of dry mix left. Remove the bowl from the stand mixer, use a large rubber spatula to fold the mixture once or twice and scrape it right into your pan. It works. Go for it.