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Pumpkin Cornbread

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This is a hearty cornbread recipe which goes great with many of our chili recipes. The pumpkin makes it a bit more moist and adds a hint of flavor and extra nutrients. White whole wheat is preferred but all purpose flour could be substituted.

Ingredientes

Comida
cantidad
Unidades
preparaciones
Notas
1¼ tazas harina de maíz
harina de maíz
tazas
1 taza ariana blanca (can substitute all-purpose flour)
ariana blanca
1
taza
can substitute all-purpose flour
2 cucharaditas polvo de hornear
polvo de hornear
2
cucharaditas
1 cucharadita ground cinnamon
ground cinnamon
1
cucharadita
½ cucharadita sal
sal
½
cucharadita
canned pumpkin
¾
taza
1 huevo
huevo
1
1 taza leche (unsweetened dairy or plant milk of choice)
leche
1
taza
unsweetened dairy or plant milk of choice
⅓ taza miel
miel
taza
2 cucharadas mantequilla, derretido (can substitute coconut oil for dairy-free option)
mantequilla
2
cucharadas
derretido
can substitute coconut oil for dairy-free option

METODÓ

Preheat oven to 400 degrees and prepare a standard muffin tin with oil or butter to prevent sticking. Combine cornmeal, flour, baking soda, cinnamon and salt. In a smaller bowl, whisk together pumpkin puree, egg, milk, honey and melted butter. Add wet ingredients to dry ingredients and stir until it just comes together. Divide evenly into 12 muffins and bake for 15-18 minutes until a toothpick comes out clean. Cool for 5 minutes before removing from the muffin tin.

Tiempo de preparacion
12 min
Tiempo de cocinar
18 min
Sirve:
12 muffins
Contains Eggs, Contains Wheat
Nutrition Information

Yum Ratings

😫😟😐😀😍 “I like his hearty cornbread. It goes so well with Doctor Yum's chili” —Nancy, a grown up
😫😟😐😀😍 “Yum! It's not dry like most cornbread.” —Travis, a grown up
😫😟😐😀😍 “I love the texture. It's sweet but not too sweet.” —Alexis, a grown up
😫😟😐😀😍 “Yum! He ate it all up” —Deigo, age 3
😫😟😐😀😍 “Very fresh and not too sugary!” —Lorraine, a grown up