Yesterday we had a fellowship lunch at church and I made vegetarian chili. This chili is such a crowd pleaser. It’s hearty, stick-to-your-ribs, comfort food that’s healthy too! So to change things up a bit, I decided to make this pumpkin cornbread to go with my traditional chili. I also served up my grandma’s delicious pumpkin bars with cream cheese frosting to go with the fall theme.
This pumpkin cornbread is moist and tender, with a subtle sweetness and a hint of those warm, pumpkiny spices. I really liked the fall flavor of this cornbread. It’s a great complement to the chili, since the sweetness balances the spice of the chili.
Adapted from Tasty Kitchen: Two Peas and Their Pod
- 2 cups all-purpose flour
- 2 Tbsp baking powder
- 2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 3/4 cup brown sugar
- 2 cups cornmeal
- 4 eggs
- 1 (15oz) can pumpkin puree (about 2 cups)
- 1/2 cup olive oil
- 2 Tbsp molasses
Preheat the oven to 400°F. Grease a 9×13″ baking dish with cooking spray and set aside.
In a separate bowl, whisk the eggs, then stir in the pumpkin, olive oil, and molasses.
Stir the wet ingredients into the dry until just combined. Pour the batter into the prepared pan and smooth out the top as much as possible.
Bake for 25-30 minutes, or until a toothpick inserted into the middle comes out clean.