Savory Pumpkin Cornbread recipe

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Ingredients

cooking spray
1 cup pumpkin puree
3 eggs
½ cup milk
⅓ cup vegetable oil
2 tablespoons honey
1 ½ cups all-purpose flour
1 ½ cups cornmeal
4 teaspoons baking powder
2 teaspoons poultry seasoning
1 teaspoon salt
½ teaspoon garlic powder
1 ½ cups chopped onion
1 ½ cups chopped celery

Nutrition Info

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
servingSize: -
sodium: 445.9 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan with cooking spray.

  2. Mix pumpkin puree, eggs, milk, vegetable oil, and honey together in a small bowl.

  3. 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.

  4. 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.

Recipe Yield

1 9x13-inch baking pan

Recipe Note

Made with pumpkin, this herbal cornbread reminds me of cornbread stuffing.

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