Savory Pumpkin Cornbread: A Fall Twist on a Classic Favorite

Autumn Recipe: Savory Pumpkin Cornbread

Today, I’m excited to share a cozy and comforting recipe perfect for the autumn season. This savory pumpkin cornbread is a unique twist on a classic favorite, combining the earthy sweetness of pumpkin with the hearty texture of cornbread. It’s the ideal side dish for a fall dinner or a warm addition to a brunch table.

Ingredients:

• 175g all-purpose flour
• 150g cornmeal
• 10g baking powder
• 5g salt
• 200g pumpkin puree
• 240ml milk
• 1 large egg
• 50g butter, melted
• 100g shredded cheddar cheese
• 15g chopped fresh chives

Kitchen Tools:

• mixing bowl
• whisk
• 8×8 inch baking dish
• oven

To start, preheat your oven to 375°F (190°C) and grease your baking dish. In a mixing bowl, combine the flour, cornmeal, baking powder, and salt. In a separate bowl, whisk together the pumpkin puree, milk, egg, and melted butter. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the shredded cheddar cheese and chopped chives.

Pour the batter into the prepared baking dish and smooth the top. Bake for 25-30 minutes or until the edges are golden brown and a toothpick inserted into the center comes out clean. Allow the cornbread to cool slightly before slicing and serving.

This savory pumpkin cornbread weighs approximately 950g after baking, making around 9 servings. Each serving is about 105g and has an estimated calorie count of 220.

One unique tip for this recipe is to sprinkle some additional shredded cheddar cheese on top of the batter before baking. This creates a delicious cheesy crust that takes this pumpkin cornbread to the next level.

I hope you enjoy making this savory pumpkin cornbread as much as I do. Feel free to get creative with your own additions, like adding chopped jalapeños or crispy bacon. Have fun in the kitchen and make this recipe your own!