Pumpkin Cornbread

Pumpkin Cornbread
4 from 1 ratings
Pumpkin and cornbread are two classic fall favorites. By combining them, you can enjoy a rich new dish with better nutrition than your average cornbread and with a flavor that is not to be missed.
  • 1 1/4 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1/2 cup white whole-wheat flour
  • 2 teaspoon baking powder
  • 2 eggs
  • 1/8 cup sugar
  • 1/8 cup applesauce
  • 1 cup pumpkin purée
  • 1 cup skim milk
  • 1 tablespoon canola oil
  1. Preheat oven to 400 degrees. Whisk together cornmeal, flours, baking powder, and salt. Set aside.
  2. Thoroughly whisk together eggs, sugar, pumpkin, and milk. Stir in dry ingredients. Oil an ovensafe skillet and pour in batter. Bake 30 minutes, or until top is golden and a toothpick inserted into the middle comes out with a fine, dry crumb.