Pumpkin Cornbread

"A different combination, but very delicious and moist."
 
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Ready In:
40mins
Ingredients:
10
Serves:
6-8
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ingredients

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directions

  • Set oven to 350 degrees.
  • Grease a 8x8-in square pan.
  • Sift first 6 ingredients.
  • Beat the egg well.
  • Stir in egg, oil, pumpkin and milk into the dry ingredients, just until mixed.
  • Transfer to baking dish.
  • Bake for 30-35 mins, or until cornbread tests done.
  • Cut in squares.

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Reviews

  1. Great cornbread. I used Splenda, fat free half & half and applesauce in place of oil. It smells delicious and has a nice moist texture. Had it with soup for supper, and will have it for breakfast, too. Yum-m-m! Thanks, Carole in Orlando
     
  2. My family enjoyed this quite a bit. The recipe held up to oursubstitutions, which included unsweetened almond milk for the cream, apple butter for the oil, baked into 9 oversized muffins. The sweet was great paired with our black bean chorizo chili.
     
  3. Nice and moist. I wonder if it would be possible to ramp up the spices to give it even more of a pumpkin pie sort of flavor?
     
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Tweaks

  1. My family enjoyed this quite a bit. The recipe held up to oursubstitutions, which included unsweetened almond milk for the cream, apple butter for the oil, baked into 9 oversized muffins. The sweet was great paired with our black bean chorizo chili.
     
  2. Great cornbread. I used Splenda, fat free half & half and applesauce in place of oil. It smells delicious and has a nice moist texture. Had it with soup for supper, and will have it for breakfast, too. Yum-m-m! Thanks, Carole in Orlando
     

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