We all really loved this cornbread. The kids were calling it cake. It is great just slathered with some butter, or a bit of honey, or even honey butter. This comes together quickly and is a winner cornbread. Would go great with a cup of chili. Pumpkin is chock full of vitamins, minerals, fiber, and antioxidants, so bake away! BTW, I don't eat this obscene amount of butter on my cornbread... though I wish I could. *sigh*
- 1 cup flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup brown sugar (more if you like a sweeter cornbread)
- 1 cup cornmeal
- 2 eggs
- 1 cup pumpkin puree
- 1/4 cup olive oil or canola oil
- 1 tablespoon molasses
Preheat the oven to 400 degrees. Grease an 8×8″ cake pan or round cake pan.
In a medium bowl, whisk together the flour, baking powder, salt, spices, brown sugar, and cornmeal; set aside.
In the bowl of a stand mixer fitted with the paddle attachment,or a whisk, lightly beat the eggs, and then stir in the pumpkin, oil, and molasses.
Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the pan, smoothing the top.
Bake 23-30 minutes (mine was 25 minutes and I would have like it a little less done) or until toothpick inserted in the center comes out clean.