Pumpkin Cornbread
Pumpkin Cornbread, a fantastic twist on the classic cornbread recipe, adding in the warm and cozy flavours of pumpkin for a delicious Fall treat that everybody loves. The combination of sweet roasted pumpkin puree and savoury cornmeal creates a moist and flavorful bread that is perfect for serving alongside your favorite Autumn dishes.
Servings: 16 slices
Calories: 188kcal
Ingredients
- 1 cup plain flour ( 125 g)
- 1 cup roasted pumpkin puree (250 g)
- 1 cup cornmeal ( 150 g)
- ½ cup butter (125 g)
- 1 cup buttermilk (250 ml)
- ½ cup granulated sugar (100 g)
- ¼ cup maple syrup (65 ml)
- 2 eggs
- ½ teaspoon bicarbonate of soda
- 1 teaspoon pumpkin spice
Instructions
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
- In a large mixing bowl, add the soft butter and sugar and use a hand mixer to beat them together until you get a creamy mixture.
- Add the eggs one by one beating well after each addition.
- Add the roasted pumpkin puree, maple syrup and buttermilk.
- Sift in the flour, add the cornmeal, bicarb of sofa and pumpkin spice, and use a spatula to combine all the ingredients.
- Butter and flour a tray ( mine is 27 x 22 x 5 cm or 10.5 x 8.5 x 2 inches).
- Arrange the batter in one even layer, then bake for 30-35 minutes or until a skewer inserted in the middle comes out clean.
- Slice and serve with extra maple syrup.
Video
Notes
- Make sure the oven is well preheated before popping the cornbread in, the bicarb of soda will react quickly with the buttermilk to make the magic happen, so it gives the cornbread the best chance to have an amazing texture.
Nutrition
Calories: 188kcal | Carbohydrates: 26g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 109mg | Potassium: 120mg | Fiber: 2g | Sugar: 11g | Vitamin A: 2762IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg