Pumpkin Cornbread
This savory pumpkin bread is the perfect accompaniment to fall soups and stews. So moist and delicious, everyone will be going back for seconds.
Servings: 8 -10 servings
Calories: 208kcal
Ingredients
- 1 cup yellow cornmeal
- 1 cup milk
- 1 cup flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- Pinch of nutmeg
- 2 eggs beaten
- 1 cup pumpkin
- 3 tablespoons melted butter
- 1 cup shredded pepper jack cheese
Instructions
- Preheat oven to 400 degrees.
- Combine cornmeal and milk in a medium bowl; let stand for about 10 minutes. In another medium bowl, combine flour, sugar, baking powder, salt and nutmeg.
- Stir eggs, pumpkin and melted butter into cornmeal mixture. Mix well. Stir wet ingredients into dry ingredients. Fold in pepper jack cheese.
- Pour mixture into a 10-inch cast iron skillet, or lightly greased 9-inch square baking pan. Bake for 25-30 minutes or until toothpick inserted in center come out clean.
Nutrition
Serving: 1g | Calories: 208kcal | Carbohydrates: 24g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 59mg | Sodium: 442mg | Fiber: 2g | Sugar: 3g