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!
Continue reading “Fall Take on Cornbread with Pumpkin Cornbread”
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