This recipe is a bit of foodie kismet – it came up in my Google reader shortly after I came across the recipe for Autumn Harvest Chili in Better Homes and Gardens, and I knew the two would be perfect together. Chili and cornbread are made for each other, so it makes sense that an autumnal twist on cornbread would be delicious alongside an autumnal twist on chili. And I was right. I love cornbread, I love pumpkin bread, and now – I love pumpkin cornbread.
And if you decide to make some pumpkin cornbread, may I suggest some of this action:
Gimme some of that!
Seriously, you guys. This is great cornbread. Perfect for pairing with any fall recipe.
1 cup all purpose flour
1 Tablespoon baking powder
1 teaspoon kosher salt
½ teaspoons ground cinnamon
¼ teaspoons ground nutmeg
½ cups brown sugar
1 cup cornmeal (not stoneground)
2 large eggs
1 cup pumpkin puree
¼ cups olive oil
1 Tablespoon molasses
- Preheat the oven to 400 degrees and grease an 8×8″ baking dish.
- In a medium bowl, whisk together the flour, baking powder, salt, spices, brown sugar, and cornmeal.
- In a small bowl, 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 out the top as much as possible. The batter will be quite thick.
- Bake 30 minutes or until a knife inserted in the center comes out clean. Serve warm.