Buttermilk Pumpkin Cornbread

 
I hope you are like me and that you can't get enough of all things pumpkin. It's not fall until you make yourself some Buttermilk Pumpkin Cornbread. Honest to gosh it is so good. We all swooned and ooh la la'ed when this pure deliciousness came out of the oven. 

Obviously, this recipe isn't the healthiest, but it sure is great for a special fall treat. Rest assured you'll still get a little boost of beta-carotene from Mr. Pumpkin.

Thanks to Recipe Girl for her inspiration on the pumpkin cornbread! Here's a link to her pumpkin cornbread recipe in case you'd like to compare

Ingredients

• 1/2 cup melted butter
• 2/3 cup brown sugar
• 2 eggs
• 3/4 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tsp. salt
• 1/2 tsp. cinnamon
  
• 1/4 tsp. nutmeg
  
• 1/2 cup Libby’s pumpkin pie filling
• 1 Tbs molasses

Directions

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Mix melted butter and sugar in bowl. Quickly add eggs and beat until well blended. Combine buttermilk with pumpkin pie filling and stir 1 cup into mixture. Stir in cornmeal, flour, baking soda and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

 

 

 

Comments

[Maria]

Great way to use pumpkin! Love it~

[Air Jordans]

yes you are right!