Healthy Pumpkin Cornbread

Julie Wunder

My Healthy Pumpkin Cornbread recipe is full of pumpkin flavor from Pumpkin Pie Spice and real pumpkin puree. It's perfect for fall!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Course Bread, Dinner, Snack

Cuisine American

Servings

Calories 213 kcal

Ingredients

1 cup cornmeal
1 cup white wheat flour
½ teaspoon baking soda
1 teaspoon pumpkin pie spice
½ teaspoon salt
½ cup milk
2 eggs, beaten
½ cup butter, melted & cooled
½ cup honey
½ cup pumpkin puree

Instructions

Preheat the oven to 375 degrees. Spray an 8x8 baking dish with cooking spray.
Mix the cornmeal, flour, baking soda and salt together. Add the milk, butter, honey, pumpkin puree, and eggs. Mix until just combined and pour into a baking dish.
Bake for 30-35 minutes.
Serve warm!

Notes

Storage

Store the pumpkin cornbread in an airtight container. It can stay at room temperature for a few days. For a longer shelf life store it in the fridge. It should be kept for around 3-5 days.

Freezing

Yes, freeze it either as an entire loaf or cut off individual pieces to freeze. Store in an airtight freezer bag. It should be kept for 3 months.

Nutrition

Calories: 213kcalCarbohydrates: 30gProtein: 4gFat: 9gSaturated Fat: 5gCholesterol: 48mgSodium: 226mgPotassium: 108mgFiber: 3gSugar: 13gVitamin A: 1886IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Keyword Healthy Pumpkin Cornbread recipe, Pumpkin Cornbread

Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!