Total Time
40mins
Prep 10 mins
Cook 30 mins

A different combination, but very delicious and moist.

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.

Reviews

(3)
Most Helpful

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

carole in orlando November 05, 2003

My family enjoyed this quite a bit. The recipe held up to oursubstitutions, which included unsweetened almond milk for the cream, apple butter for the oil, baked into 9 oversized muffins. The sweet was great paired with our black bean chorizo chili.

Gnjdodds November 21, 2011

Nice and moist. I wonder if it would be possible to ramp up the spices to give it even more of a pumpkin pie sort of flavor?

3KillerBs January 04, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a