You wouldn’t know it but pumpkin cornbread tastes great with a hot bowl of sweet chili. Seriously, my sister makes a wonderful chili that she adds honey too. it is to die for! You can also enjoy this cornbread with a potato chowder. my daughter is chiming in the background saying that it is also great with chicken noodle soup. I guess you’ll have to experiment and see what you like your pumpkin cornbread with.
I think the two are in-love LOL
Ingredients
1 cup Gold Medal All-purpose Flour
1 cup Gold Medal Cornmeal
1 teaspoon Clabber Girl Baking Powder
½ teaspoons Arm & Hammer Baking Soda
½ teaspoons Morton Salt
1 teaspoon McCormick Cinnamon
½ teaspoons Ground Ginger
¼ teaspoons Allspice
½ teaspoons Nutmeg
½ cups Domino Packed Light Brown Sugar
¼ cups Land O Lakes Butter, Melted
1 cup Libby’s Canned Pumpkin Puree
½ cups Daisy Sour Cream
2 whole Eggland’s Best Eggs
Instructions
Preheat oven to 375ºF. Prepare an 8X8 baking pan and set aside.
In a large bowl, combine flour, cornmeal, baking powder, baking soda, salt, and spices. Whisk mixture together.
In a separate bowl, combine brown sugar and butter. Mix together until combined. Add pumpkin puree, sour cream, and eggs. Whisk until just combined. Pour the wet mixture into the dry mixture and thoroughly combine.
Pour mixture into the baking dish and spread into an even layer. Bake for 25–30 minutes, or until a toothpick inserted in the middle of the cornbread comes out cleanly.
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Quick Tip: Serve plain or with any desired toppings!
Thank you to Sugar Cooking for this great photo.
I want the sisters recipe for Chili with honey too.