Moist Pumpkin Cranberry Cornbread
photo by MA HIKER
- Ready In:
- 50mins
- Ingredients:
- 13
- Yields:
-
16 pieces
ingredients
- 1 1⁄4 cups flour
- 3⁄4 cup cornmeal
- 2⁄3 cup light brown sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon mace
- 3⁄4 cup canned pumpkin puree (not pumpkin pie filling)
- 3⁄4 cup sour cream or 3/4 cup buttermilk
- 1⁄4 cup butter, melted
- 2 eggs, room temp
- 2 tablespoons honey
- 1 cup cranberries
directions
- Set oven to 350 degrees.
- Lightly grease a 8" x 8" baking pan, OR a 9-inch pie pan.
- In a bowl, toss together flour, cornmeal, sugar, baking powder, salt, nutmeg and mace.
- In another mixing bowl, mix with a wooden spoon, the pumpkin puree, sour cream OR buttermilk (if using), butter, eggs and honey, until well combined.
- Add the pumpkin mixture to the flour mixture JUST until combined.
- Mix in the cranberries.
- Transfer to a prepared baking dish.
- Bake for about 40 minutes, or until edges just begin to colour.
- Cool to room temperature.
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Reviews
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Wow! Love this! My favorite bread comfort food is cornbread and I love pumpkin & cranberries. What could be better all together? It is very moist too. Lovely flavor. Next time I might even add more cranberries. Also used canola oil instead of butter & eggbeaters instead of eggs & fatfree plain yogurt instead of sour cream. All worked very well as substitutions.
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This is indeed better if you eat it the next day. Out of the oven I was going to give it a 4, but it was better a few minutes later and definitely a 5 the next day. It seemed that the pumpkin flavor came out more and that it was a little sweeter. Anyway, great cornbread. When I ate it just out of the oven it may have been slightly underdone, but this gave it a pumpkin pie like texture, which I liked very much. Either it cooked a little more as it cooled or maybe it dried out a little, but after that it simply tasted like an awesome pumpkin bread, just with the hint of cornbread in it. Very moist. This recipe totally rocks! I am normally skeptical about a recipe that has only been reviewed once prior, but since this was Kittencal I knew it would be good. By the way, I used sour cream. I've used it in other cornbread recipes and it seems to be great for getting that moist texture.
Tweaks
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Wow! Love this! My favorite bread comfort food is cornbread and I love pumpkin & cranberries. What could be better all together? It is very moist too. Lovely flavor. Next time I might even add more cranberries. Also used canola oil instead of butter & eggbeaters instead of eggs & fatfree plain yogurt instead of sour cream. All worked very well as substitutions.