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Ingredients
| whole wheat flour: 1 1/2 cups |
| cornmeal: 1 cup |
| baking powder: 2 tsp |
| baking soda: 1 tsp |
| ground cinnamon: 1 tsp |
| whole nutmeg: 1/2 tsp |
| ground cloves: 1/4 tsp |
| salt: 1/2 tsp |
| salted butter: 1/3 cup (softened) |
| light brown sugar (packed): 3/4 cup (packed) |
| eggs: 4 |
| canned pumpkin: 1 1/3 cups |
| 2% milk: 1 cup |
Whole Wheat Pumpkin Cornbread
Credit: Food.com
User rating:
-
Prep Time
35 min -
Cook Time
60 min -
Servings
9 serving(s)
Tags
- Preheat oven to 350°F.
- Spray a 9 inch square baking pan with nonstick cooking spray and coat lightly with flour.
- Combine the first 8 dry ingredients.
- In another bowl, beat the butter and sugar together until fluffy.
- Add eggs and pumpkin and combine thoroughly.
- Add dry mixture and milk alternately until all are incorporated and the mixture is smooth.
- Pour into pan.
- Bake 60-70 minutes, until tester inserted in center comes out clean.