Description
This Savory Spiced Baked Pumpkin Cornbread combines the rustic texture of cornmeal with the warm, autumnal flavors of pumpkin and aromatic spices. Perfect as a side for fall meals or a comforting snack, this cornbread offers a moist and tender crumb infused with cinnamon, nutmeg, ginger, and cloves for a delightful twist on classic cornbread.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
Wet Ingredients
- 3/4 cup pumpkin puree
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup unsalted butter, melted
- 1 tablespoon olive oil (for greasing the pan)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a 9-inch round or square baking pan with olive oil to prevent sticking, then set it aside.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, baking soda, and salt. Add in the ground cinnamon, nutmeg, ginger, and cloves, stirring to distribute the spices evenly.
- Mix Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, eggs, buttermilk, and melted butter until smooth and fully combined.
- Combine Wet and Dry: Gradually pour the wet ingredient mixture into the dry ingredients. Stir gently until just combined, being careful not to overmix to keep the cornbread tender and light.
- Pour Batter into Pan: Transfer the batter into the prepared baking pan and spread it out evenly using a spatula.
- Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the cornbread from the oven and let it cool in the pan for about 10 minutes. Then transfer to a wire rack to cool further if desired. Serve warm or at room temperature.
Notes
- Do not overmix the batter to avoid dense cornbread.
- If you don’t have buttermilk, you can substitute by adding 1/2 tablespoon lemon juice or vinegar to 1/2 cup milk and let it sit for 5 minutes.
- For extra moisture and flavor, consider adding a teaspoon of vanilla extract to the wet ingredients.
- This cornbread pairs well with chili, soups, or can be enjoyed on its own as a snack.
- Store leftovers wrapped tightly at room temperature for up to 2 days or refrigerate for up to 5 days.
