Warm and Cozy: Spiced Pumpkin Cornbread Recipe

Autumn Recipe: Spiced Pumpkin Cornbread

As the leaves begin to change and the air turns crisp, I find myself craving warm, comforting dishes that remind me of autumn. Today, I’m excited to share with you my unique recipe for Spiced Pumpkin Cornbread. This twist on a classic cornbread is perfect for cozy evenings by the fire or as a delightful addition to your Thanksgiving spread.

Ingredients:

• 150g all-purpose flour
• 200g yellow cornmeal
• 15g baking powder
• 5g salt
• 200g pumpkin puree
• 100g brown sugar
• 5g cinnamon
• 2g nutmeg
• 2 eggs
• 100g butter, melted
• 250ml milk

Kitchen Tools:

• mixing bowl
• whisk
• 9×9 baking pan
• oven

To start, preheat your oven to 375°F (190°C) and grease a 9×9 baking pan. In a mixing bowl, combine the flour, cornmeal, baking powder, salt, cinnamon, and nutmeg. In a separate bowl, whisk together the pumpkin puree, brown sugar, eggs, melted butter, and milk until well combined. Slowly add the wet ingredients to the dry ingredients, stirring until just combined.

Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cornbread to cool slightly before slicing and serving.

The approximate total weight of the cooked dish is 950g, with 9 servings. Each serving weighs approximately 105g, with an estimated calorie count of 220 per serving.

One clever tip for this recipe is to sprinkle a mixture of cinnamon and sugar on top of the cornbread before baking for an extra touch of sweetness and spice.

I hope you enjoy making this Spiced Pumpkin Cornbread as much as I do. Feel free to customize it with your favorite autumn spices or add-ins. Happy baking!