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Pumpkin Cornbread

Vegetarian

Produce

1 cup Pumpkin puree

Refrigerated

2 Eggs

Condiments

2 tbsp Molasses

Baking & Spices

1 tbsp Baking powder
1/2 cup Brown sugar, packed
1/2 tsp Cardamom, ground
1 cup Cornmeal
1 cup Flour
1/4 tsp Nutmeg, freshly ground
1 tsp Salt

Oils & Vinegars

1/3 cup Vegetable oil

Dairy

1/3 cup Buttermilk
  • Tablecloth (a locavore blog)

    The View from Great Island | Pumpkin Cornbread with Hot Pepper Honey Drizzle

  • Tracie Gutknecht

    Pumpkin Cornbread Recipe from The view from Great Island. "I'm a pumpkin fanatic....But if you're not careful everything you make will end up tasting like pumpkin pie. I avoid using too much of the classic pie spices in my savory pumpkin dishes, especially cinnamon. But pumpkin does need a little something. This time I used a combination of nutmeg and cardamom. My only dilemma is whether to serve this on Thanksgiving as is, or to make a Pumpkin Cornbread Stuffing out of it."

  • Candice C.

    Savory pumpkin cornbread with just a hint of sweetness is the perfect side for soups and stews. (sub veg oil)

  • Sierra Deterding

    Thanksgiving Menu Food Ideas : theBERRY // Pumpkin Cornbread

  • Jen Bolcoa

    pumpkin corn bread

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Not the biggest fan of sweet cornbread, but this pumpkin version looks like it'd be so delicious and decadent served warm, with honey. Ommm.