Pumpkin Cornbread

Everyone in my home enjoys cornbread, but my Pickle in the Middle loves cornbread. We have a favorite restaurant which serves cornbread as a complimentary appetizer, and we need to reign the child in after two pieces to leave room for the rest of the meal!

Pickle in the Middle says this recipe for Pumpkin Cornbread is the BEST because “it doesn’t even need honey.” In childspeak, this means that the pumpkin cornbread is pleasantly sweet and not too dry (as cornbread can sometimes be). It really is delicious all on it’s own. Give it a try and let me know what you think!

Ingredients (Makes a 9″ pie dish of pumpkin cornbread)

1/2 cup pumpkin puree (fresh or canned, either works fine)

1 egg

3/4 cup milk

3 tablespoons vegetable oil

3/4 cup ground yellow cornmeal

1 1/4 cup flour

2 tablespoons brown sugar

1 tablespoon baking powder

Directions

Step 1) Grease a 9″ deep dish pie dish and set aside. Preheat the oven to 400 degrees.

Step 2) In a medium size mixing bowl, whisk together pumpkin, egg, milk, and oil until smooth. Add dry ingredients and mix gently with a fork. Don’t get carried away! Over-mixing will make your pumpkin cornbread less tender.

Step 3) Transfer batter to the pie dish and smooth with a spatula. Bake in preheated 400 degree oven for 20 minutes or until a toothpick inserted near the center comes out clean. Enjoy!