My Pumpkin Spice Cornbread is the perfect Fall paring for your soups, stews, chilis and roast meats! Make some tonight, you won’t be sorry.
Ingredients and Variations
Ingredients: All purpose flour, white cornmeal, granulated sugar, baking powder, ground cinnamon, ground ginger, ground cloves, salt, eggs, buttermilk, pumpkin puree and butter.
Variations: yellow cornmeal can be used, butternut squash can be used in place of pumpkin, more or less spice can be added or changed. Cranberries
Ingredients
1 C ap flour
3/4 C cornmeal
1/2 C sugar
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1 Pinch ground cloves
1/2 tsp salt
4 tbsp butter, melted
1/4 c pumpkin puree
1 c buttermilk
Directions
- Preheat oven to 350 degrees.
- mix everything until it just comes together, do not over mix.
- grease a 10 inch iron skillet and heat on burner slightly, pour batter into hot pan and place immediately into preheated oven. Bake @ 350 degrees for 20 to 25 minutes, until golden brown and set. Cool slightly before cutting.
Notes
- This can also be baked in a muffin tin.
