Description
Experience the ultimate cozy comfort with this delicious homemade pumpkin cornbread. Perfect for chilly autumn evenings, this recipe balances the earthy sweetness of pumpkin puree with the classic, buttery crunch of golden cornmeal. Featuring savory crispy turkey bacon for a smoky finish, this cornbread is the ideal side dish for a hearty bowl of chili or any holiday gathering. Simple to whip up and incredibly aromatic, it will quickly become a favorite seasonal staple in your kitchen.
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 tsp pumpkin pie spice
1 cup pumpkin puree
1/2 cup milk
1/4 cup melted butter
1 large egg
1/2 cup crispy turkey bacon, crumbled
Instructions
Preheat your oven to 400°F (200°C) and lightly grease an 8×8 baking dish.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and pumpkin pie spice.
In a separate medium bowl, beat the egg, then stir in the pumpkin puree, milk, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and stir with a spatula just until the flour streaks disappear.
Gently fold in the crumbled turkey bacon.
Pour the batter into your prepared baking dish and smooth the top.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let it cool for 10 minutes before slicing into squares.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Add a handful of roasted sunflower seeds for a heartier crunch. Reheat in a damp paper towel to restore moisture.
- Prep Time: 10
- Cook Time: 25
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 8g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg