Description
This Pumpkin Cornbread recipe combines the warm flavors of pumpkin, orange zest, and maple syrup to create a moist and flavorful cornbread perfect for the fall season.
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/4 tsp salt
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
Wet Ingredients:
- 3 tsp orange zest
- 1 tbsp orange juice
- 1/3 cup maple syrup
- 3/4 cup sour cream
- 1 cup canned pumpkin
- 2 large eggs
- 8 tbsp unsalted butter, melted and slightly cooled
Instructions
- Preheat Oven: Preheat the oven to 350°F and grease a 9-inch or 10-inch springform pan.
- Mix Dry Ingredients: Combine flour, cornmeal, baking powder, baking soda, salt, nutmeg, and ginger in a medium bowl.
- Combine Wet Ingredients: In a liquid measuring cup, whisk together orange zest, orange juice, maple syrup, sour cream, pumpkin, eggs, and melted butter.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined.
- Prepare Batter: Pour the batter into the greased pan, smoothing the top.
- Bake: Bake for 25 minutes until the center is set and risen.
- Cool and Serve: Allow the cornbread to cool for 5 minutes before slicing and serving.
- Optional: Serve with whipped maple or honey butter for extra flavor.
Notes
- This cornbread is best served warm.
- Feel free to customize by adding nuts or dried fruits to the batter.
- Store leftovers in an airtight container at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 8g
- Sodium: 390mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Pumpkin Cornbread, Fall Recipe, Cornbread with Pumpkin
