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Pumpkin Cornbread

20 November 2012  

Pumpkin mixed with cornbread, what could be better than that? 

So, you want something Thanksgiving-y, but not the same old thing? Today, we've got a treat for you.

I had only been married about 6 months the first time I made this. My husband and I were living at the Grand Canyon, and we loved this cornbread - somehow it just seemed like the right thing to eat when we were so close to nature.

Pumpkin Cornbread

1 cup flour
1 TBS Baking Powder
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
1/2 cup brown sugar
1 cup cornmeal
2 whole eggs
1 cup pumpkin puree
1/4 c. Oil
1 TBS molasses

Mix the dry ingredients together. Add in the eggs, pumpkin, oil and molasses. The batter will be thick.

Pour the batter into a well-greased 9 x 9 pan. Bake at 350º for approximately 30 minutes.

Let cool, then cut into 9 squares.

Serve with honey butter.

Honey Butter

1 stick real butter (not margarine) slightly softened
2 TBS honey

Mix butter and honey together completely. If you like it sweeter, add more honey. If you prefer just a hint of sweetness, reduce the amount of honey. Chill in refrigerator.

Serve with Pumpkin Cornbread.

Lynne LaMaster

Lynne LaMaster is the Founder of the eNewsAZ Network of websites. She will be leaving for new adventures on May 15, 2020.


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