Pumpkin Cornbread may be my new favorite cornbread recipe. Sometimes cornbread can dry out a wee bit as it cools or when served as a leftover. Not this version. The pumpkin blends seamlessly, and you won’t feel overwhelmed by a pumpkin flavor. Paired with extra virgin olive oil, the cornbread isn’t dried out. We enjoyed this with buffalo chicken chili. Plus, both the chili and cornbread use pumpkin purée, so you won’t feel guilty about opening a new can or having any leftover sit in your fridge (or check out more recipes using pumpkin). You’ll find yourself grabbing piece after piece, just like Ted when he ate half the pan!
Ingredients (makes 1 pan with 16 pieces).
- 1 c cornmeal, medium grind
- 1/2 c almond flour
- 1/2 c flour
- 1/3 c turbinado sugar
- 4 t baking powder
- 1/4 t salt
- 1 T EVOO
- 1/4 c pumpkin purée
- 1 c almond milk, unsweetened
- 1 egg
- Preheat oven to 400° F. Ensure your cast iron skillet is oiled or grease an 8×8 baking pan. If using cast iron skillet, preheat oven with skillet directly in it.
- Combine dry ingredients — cornmeal through salt. Mix well.
- Add egg, olive oil, almond milk, and pumpkin purée and mix well until all dry ingredients are incorporated.
- Optional: let batter rest for 10-15 min before transferring to hot pan.
- Bake for 20-22 min until firm and just golden. *Carefully* remove cast iron skillet from oven.
- Let cool for 10 min before cutting to serve.
Adapted from my Skillet Cornbread.
Nutrition for 1 of 16 pieces.
82 calories • 3.2 g fat (34%) • 12.1 g carbs (57%) • 2 g protein (9%) • 1.7 g fiber • 4.3 g sugar • 45 mg sodium
* These are estimates based off specific products I used and how I entered ingredients in a fitness tracker. This is completely subjective and used to give a rough nutritional estimate.