I’ll keep this one brief =). I served this cornbread alongside the turkey chili I posted yesterday. They really go pretty perfectly together. This recipe was originally found at Vittles and Bits.
You will need:
1 cup all purpose flour (or whole wheat pastry flour)
1 tbs baking powder
1 tsp kosher salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup brown sugar
1 cup cornmeal
1 cup pumpkin puree (NOT pumpkin pie filling)
1/4 cup vegetable oil
1 tbs molasses (or honey)
Preheat your oven to 400 degrees F and grease an 8×8 baking dish. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, brown sugar, and cornmeal.
In a separate bowl, beat the eggs. Add the pumpkin puree, oil, and honey. Stir to combine. Add the wet ingredients to the dry and mix until just combined. Pour the batter into the greased pan, and smooth the top out as much as possible.
Bake for 30 minutes, or until a toothpick or knife comes out clean in the center.
It was super easy to throw together, and went perfectly with the turkey chili I made over the weekend. It still tastes like the cornbread that we are all familiar with, but had a nice pumpkin-y background. Serve it warm, slather it with some butter, dunk it in some chili, and you’re good to go!