Pumpkin Cornbread

These are a few of my favorite things -- combined! This is a fun, Southern twist on my favorite fall staple of pumpkin bread or muffins. It makes a fine breakfast and also goes with savory dinner dishes, like chili or tortilla soup. While you can use freshly roasted and pureed pumpkin, the canned variety will do just fine.

Mix the wet and dry ingredients separately. Stir together just until combined. Add a little extra milk if the mixture seems dry.

This is a big batch so I had enough for a skillet and some jumbo muffins, which I plan to freeze for later.

The Recipe

makes one 9x13-inch pan of cornbread OR 1 small skillet and about 6 jumbo muffins

2 cups cornmeal
1 1/2 cups flour (I used 1/2 cup whole wheat)
1/4 cup ground flax (optional)
1/2 cup brown sugar
2 tablespoons baking powder
2 teaspoons salt
1 teaspoon cinnamon

1/2 teaspoon nutmeg
2 eggs
1/2 cup milk
1/4 cup oil (I used coconut oil)
2 cups pumpkin puree
1/2 cup applesauce (unsweetened)
2 tablespoons maple syrup

1 teaspoon vanilla extract
butter, for greasing pans

Preheat oven to 400F degrees. Grease your pans with butter.

In a large bowl, mix the first eight ingredients until combined and brown sugar clumps are broken up. In a separate bowl, whisk together the remaining ingredients (except butter) until well combined. Combine the two mixtures and stir just until moistened.

Bake for about 30 minutes (depending on which pan you use). Check periodically and remove when a knife inserted comes out clean. Serve warm, drizzled with a little honey or maple syrup, if you want.