Made with pumpkin, this herbal cornbread reminds me of cornbread stuffing.
Provided by sueb
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan with cooking spray.
- Mix pumpkin puree, eggs, milk, vegetable oil, and honey together in a small bowl.
- Combine flour, cornmeal, baking powder, poultry seasoning, salt, and garlic powder in a large bowl. Pour in pumpkin mixture; stir until well blended. Fold in onion and celery. Spread batter in the greased baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool briefly before slicing, about 10 minutes.
Nutrition Facts : Calories 219.1 calories, Carbohydrate 31.7 g, Cholesterol 47.3 mg, Fat 8.4 g, Fiber 2.7 g, Protein 5.4 g, SaturatedFat 1.5 g, Sodium 445.9 mg, Sugar 5.4 g
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Loyiso Booi
[email protected]Thanks for sharing this recipe!
Official zealotbeat
[email protected]I'm always looking for new ways to spice up my cornbread, and this recipe definitely fits the bill. The pumpkin and cornmeal are a great combination, and the black pepper and cayenne give it a little bit of a kick. I served it with a big bowl of chil
Hussain Sandhu
[email protected]Loved the flavour!
adam jolley
[email protected]I'm always looking for new cornbread recipes, and this one caught my eye because of the unique combination of pumpkin and cornmeal. I'm so glad I tried it! The cornbread was moist and fluffy, with a slightly sweet flavour from the pumpkin and a hint
Mimi Perez
[email protected]This was a huge hit at our Thanksgiving dinner.
Rana Qasim Mangat
[email protected]This recipe is a great way to use up leftover pumpkin purée. I always have a lot of leftover purée after making pumpkin pie, so I love finding new recipes to use it up. This cornbread is a delicious and easy way to do just that. The cornbread is mois
Jordan Boyd
[email protected]Great recipe!
Fabio Fraga
[email protected]I love making this cornbread in the fall when pumpkins are in season. The pumpkin gives the cornbread a beautiful golden colour and a slightly sweet flavour. I also love the addition of black pepper and cayenne, which give the cornbread a little bit
Idris Ibrahim
[email protected]Perfect for fall!
Tonmoy Karmoker
[email protected]This cornbread was a hit at my Thanksgiving dinner. Everyone loved the unique flavour combination of pumpkin and cornmeal. The cornbread was also very moist and fluffy, thanks to the addition of buttermilk and mashed pumpkin. I would definitely recom
Jacquelin Ceaser
[email protected]Will definitely make again!
SURYA SARKI
[email protected]I had never tried pumpkin cornbread before, but I'm so glad I did! It's so easy to make and it turned out perfectly. The cornbread is moist and fluffy, with a slightly sweet flavour from the pumpkin and a hint of spice from the black pepper. I served
Fafa Jailor
[email protected]Easy to make and a crowd-pleaser.
Val Monique
[email protected]This cornbread is a delightful combination of sweet and savoury flavours. The pumpkin adds a lovely moistness and sweetness, while the cornmeal gives it a slightly crunchy texture. I also love the hint of spice from the black pepper and cayenne. I se
Premkumar Limbu
[email protected]Delicious!