This easy Pumpkin Cornbread is the ideal side dish for fall and winter comfort foods. Canned pumpkin puree and sour cream make it extra moist! The addition of Pumpkin Spice adds a seasonal twist on the classic cornbread! Make it for Thanksgiving
Course
side
Cuisine
American
Keyword
best easy cornbread, cornbread with pumpkin puree, pumpkin cornbread recipe
Prep Time10minutes
Cook Time30minutes
Total Time40minutes
Servings6people
Calories145kcal
AuthorKiki Johnson
Ingredients
140gall-purpose flour
170gcornmeal
1tsp baking powder
1/2tsp baking soda
1/2tspsalt
1tspground cinnamon
1tsp ground ginger
1/2tspground nutmeg
1/4v ground cloves
100gbrown sugar
60gunsalted buttermelted
250gcanned pumpkin puree *
130gsour cream
2large eggs
Instructions
Preheat oven to 375 degrees. In a mixing bowl whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves for 20 seconds. Make a well in center of flour mixture then set aside.
In a separate mixing bowl, add brown sugar and break up sugar with fingertips until no clumps remain. Add in melted butter and pumpkin and whisk to combined. Mix in sour cream and eggs until well blended. Pour mixture into well in flour mixture then fold with a rubber spatula just until combined and no streaks of flour remain.
Spray an 8 by 8 inch baking dish with non-stick cooking spray and pour batter into pan. Spread batter into an even layer, bake in preheated oven until toothpick inserted into center comes out free of batter, about 25 - 30 minutes.
Recipe Notes
* I took out some of the moisture by placing my measured out pumpkin into a bowl lined with a paper towel and squeezing out some moisture.