Pumpkin Cornbread

READY IN: 40mins
Recipe by Kittencalrecipezazz

A different combination, but very delicious and moist.

Top Review by carole in orlando

Great cornbread. I used Splenda, fat free half & half and applesauce in place of oil. It smells delicious and has a nice moist texture. Had it with soup for supper, and will have it for breakfast, too. Yum-m-m! Thanks, Carole in Orlando

Ingredients Nutrition

Directions

  1. Set oven to 350 degrees.
  2. Grease a 8x8-in square pan.
  3. Sift first 6 ingredients.
  4. Beat the egg well.
  5. Stir in egg, oil, pumpkin and milk into the dry ingredients, just until mixed.
  6. Transfer to baking dish.
  7. Bake for 30-35 mins, or until cornbread tests done.
  8. Cut in squares.

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