MOIST PUMPKIN CRANBERRY CORNBREAD
This moist cornbread begs for butter when you take it out of the oven and it's even better the next day so you can prepare it a day ahead wrap in plastic and serve the following day, if you don't care for nutmeg then omit, if you like a sweeter taste then increase the sugar slightly --- serve this along side of your turkey or ham dinner :)
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 50m
Yield 16 pieces
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Lightly grease a 8" x 8" baking pan, OR a 9-inch pie pan.
- In a bowl, toss together flour, cornmeal, sugar, baking powder, salt, nutmeg and mace.
- In another mixing bowl, mix with a wooden spoon, the pumpkin puree, sour cream OR buttermilk (if using), butter, eggs and honey, until well combined.
- Add the pumpkin mixture to the flour mixture JUST until combined.
- Mix in the cranberries.
- Transfer to a prepared baking dish.
- Bake for about 40 minutes, or until edges just begin to colour.
- Cool to room temperature.
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Paige Cottle
pcottle34@hotmail.comI'm not sure what I did wrong, but my cornbread turned out dry and crumbly. I'm going to try making it again and see if I can get it right.
Ekene Godwin
godwin_e87@gmail.comThis is the best pumpkin cornbread recipe I've found! It's so moist and flavorful, and the cranberries add a nice tartness. I'll definitely be making this again!
Asheena Perumal
asheena.p@yahoo.comI've made this cornbread several times and it's always a hit! It's a great recipe to have on hand for potlucks and holiday gatherings.
Oskar Kobeluszczyk
kobeluszczyk-o@hotmail.frThis cornbread is a great addition to any fall meal. It's also a great way to get your kids to eat their vegetables!
Yahuza Mubarak
m-yahuza@yahoo.comI made this cornbread in a mini loaf pan and it turned out perfect! It's the perfect size for individual servings.
Marius Nel
nel42@yahoo.comThis cornbread is so easy to make! I love that I can just mix all the ingredients together and bake it.
imran shaik
imran-s35@gmail.comI'm not a big fan of cranberries, so I omitted them from the recipe. The cornbread was still delicious.
Provat Sorder
sprovat@gmail.comI added some chopped walnuts to the batter for a little extra crunch. It was delicious!
Susus Among us
asusus30@yahoo.comThis cornbread is a great way to use up leftover pumpkin puree. It's also a great make-ahead breakfast or snack.
Nishad Ahmed
nishad_ahmed82@yahoo.comI followed the recipe exactly and my cornbread turned out dry and crumbly. I'm not sure what went wrong.
Shelton Foreman
foreman@yahoo.comThis is the best pumpkin cornbread I've ever had! It's so moist and flavorful, and the cranberries add a nice tartness. I'll definitely be making this again and again.
Birshan Sharma
s.b17@hotmail.co.ukI made this cornbread for Thanksgiving and it was a hit! Everyone loved the unique flavor and texture. It was a great addition to our holiday meal.
Dhondho Ashiraf
ashiraf@hotmail.comThis pumpkin cranberry cornbread is a delicious and moist fall treat! I loved the combination of sweet pumpkin and tart cranberries, and the cornbread itself was perfectly moist and fluffy. I will definitely be making this again!