Easy Pumpkin Cornbread Recipe
248kcal
Ingredients
- 2 large eggs
- 2/3 cup milk 2% or whole
- 1/4 cup canola oil
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 cup pumpkin puree canned
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup brown sugar
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1 tsp kosher salt
Instructions
- Preheat the oven to 350°F. Grease or spray 8 x 8 baking pan with non-stick cooking spray.
- In a large bowl, whisk together the eggs, milk, oil, maple syrup and vanilla. Stir in the pumpkin puree until combined.
- In a medium bowl, combine the corn meal, flour. brown sugar, baking powder, cinnamon and salt. Add the dry ingredients to the wet ingredients and stir until well blended.
- Scrape batter into prepared pan and bake 30 - 35 minutes, until top of cornbread is golden and center is firm to the touch. Edges should be pulling away from the pan.
- Remove from the oven and allow to cool before serving.
Nutrition
Serving1pieceCalories248kcalCarbohydrates36gProtein5gFat9gSaturated Fat1gPolyunsaturated Fat2gMonounsaturated Fat5gTrans Fat1gCholesterol43mgSodium288mgPotassium321mgFiber3gSugar11gVitamin A4327IUVitamin C1mgCalcium107mgIron2mg
Notes
Note - whole or 2% milk can be used for this recipe.
Note - regular vegetable oil can be substituted for canola oil
If baking in mini muffin tin, reduce baking time to 20 - 25 minutes.