Healthy Pumpkin Cornbread
A wonderfully moist and flavorful cornbread with a healthy fall twist. Pumpkin puree and maple syrup create a tender, delicious side dish perfect for any meal.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup pumpkin puree
- ¼ cup light olive oil or melted butter
- ¼ cup maple syrup
- 2 large eggs
For Topping(Optional)
- butter
- maple syrup
- honey
Instructions
- Prep your oven and pan: Preheat your oven to 400°F (200°C) and grease an 8x8-inch baking pan so nothing sticks.
- Mix the dry ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, pumpkin pie spice, and salt until they are all combined.
- Whisk the wet ingredients: In a separate medium bowl, whisk the pumpkin puree, olive oil, maple syrup, and eggs until everything is smooth.
- Combine wet and dry: Pour the wet pumpkin mixture into the dry ingredients. Use a spatula to gently fold them together until just mixed.
- Bake to perfection: Pour the batter into your prepared pan. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Notes
- For the best texture, be careful not to overmix the batter.
- Let the cornbread cool in the pan for 10 minutes before slicing.
- This cornbread is delicious served warm with a pat of butter.
- Store any leftovers in an airtight container at room temperature.
- Feel free to add a handful of chopped nuts for extra crunch.