You wouldn’t know it but pumpkin cornbread tastes great with a hot bowl of sweet chili.
Check out what my pals over at Tasty Kitchen had to say about this recipe:
“Pumpkin cornbread is a fabulous addition to any meal! Who would have thought that pumpkin and cornbread would go together? Turns out, they’re a perfect match!”
I think the two are in-love LOL
Ingredients
1 cup Gold Medal All-purpose Flour
1 cup Gold Medal Cornmeal
1 teaspoon Clabber Girl Baking Powder
½ teaspoons Arm & Hammer Baking Soda
½ teaspoons Morton Salt
1 teaspoon McCormick Cinnamon
½ teaspoons Ground Ginger
¼ teaspoons Allspice
½ teaspoons Nutmeg
½ cups Domino Packed Light Brown Sugar
¼ cups Land O Lakes Butter, Melted
1 cup Libby’s Canned Pumpkin Puree
½ cups Daisy Sour Cream
2 whole Eggland’s Best Eggs
Instructions
Preheat oven to 375ºF. Prepare an 8X8 baking pan and set aside.
In a large bowl, combine flour, cornmeal, baking powder, baking soda, salt, and spices. Whisk mixture together.
In a separate bowl, combine brown sugar and butter. Mix together until combined. Add pumpkin puree, sour cream and eggs. Whisk until just combined. Pour the wet mixture into the dry mixture and thoroughly combine.
Pour mixture into the baking dish and spread into an even layer. Bake for 25–30 minutes, or until a toothpick inserted in middle of the cornbread comes out cleanly.
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Quick Tip: Serve plain or with any desired toppings!
Thank you to Tasty Kitchen for this great recipe.
