Pumpkin Cornbread

Pumpkin Cornbread

Test Kitchen
Category

Side Dish

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Ingredients

  • 1 Cup All-Purpose Flour
  • 1 Cup Cornmeal
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • ½ tsp Ground Cinnamon
  • ½ tsp Ground Ginger
  • ¼ tsp Ground Nutmeg
  • ¼ tsp Ground Cloves
  • ¼ Cup Packed Light Brown Sugar
  • ¼ Cup Unsalted Butter, melted
  • 1 Cup WC Pumpkin Butter
  • ½ Cup Sour Cream
  • 2 Large Eggs

Directions

  1. Preheat oven to 375 degrees. Spray an 8 by 8-inch baking dish with non-stick cooking spray.
  2. In a mixing bowl whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves for 20 seconds. Make a well in center of flour mixture then set aside.
  3. In a separate mixing bowl, add brown sugar and break up with fingertips until no clumps remain.
  4. Add in melted butter and pumpkin and whisk until combined.
  5. Mix in sour cream and eggs until well blended.
  6. Pour mixture into well in flour mixture then fold with a rubber spatula just until combined.
  7. Pour batter into prepared pan. Spread batter into an even layer. Bake in preheated oven until toothpick inserted into center comes out free of batter, about 25 - 30 minutes. Cool slightly on a wire rack then cut into squares.
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