Pumpkin Cornbread

I changed this recipe around a little because I like moist cornbread as opposed to a drier corn bread. I added sour cream to the mixture and increased both the flour and corn meal by ¼ cup. This cornbread is a nice twist on a classic, and I think it’s the perfect accompaniment to many fall soups and stews.

Pumpkin Cornbread

Ingredients:

1-1/4 C flour

1 T baking powder

1 t kosher salt

1/2 t ground cinnamon

1/4 t ground nutmeg

1/2 C brown sugar

1-1/4 C cornmeal

2 eggs

1/2 C sour cream

1 C pumpkin puree

1/4 C olive oil

1 T molasses

butter

Directions:

Preheat the oven to 400 degrees. Grease an 8×8″ cake pan. In a medium bowl, whisk together the flour, baking powder, salt, spices, brown sugar, and cornmeal; set aside. In the bowl of a stand mixer fitted with the paddle attachment, lightly beat the eggs, and then stir in the sour cream, pumpkin, oil, and molasses. Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the pan, smoothing the top. Dot the top of the batter with little pads of butter. Bake 25-30 minutes or until toothpick inserted in the center comes out clean.

Source: adapted from Sweet Pea’s Kitchen