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Easy Pumpkin Cornbread Recipe

Recipe by: dlwings

"Nice fall recipe for pumpkins."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook40 m
  • Ready In50 m
  • 1Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking dish.
  • 2Stir milk, sugar, and butter together in a saucepan over medium-high heat until butter and sugar melt, 1 to 2 minutes.
  • 3Mix milk mixture and pumpkin puree together in a bowl. Add cornmeal into pumpkin mixture 1/2 cup at a time, stirring batter well after each addition. Stir egg yolks and salt into batter.
  • 4Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites will form sharp peaks. Fold egg whites into batter. Pour batter into prepared baking dish.
  • 5Bake in the preheated oven until a toothpick inserted into the center of the cornbread comes out clean, about 35 minutes.
Ingredients
  • 12 servings
  • 139 cals
  • 1 cup milk
  • 1/4 cup white sugar
  • 1 tablespoon butter
  • 1 cup pumpkin puree
  • 2 cups cornmeal
  • 2 eggs, separated
  • 1/2 teaspoon salt
Nutrition

Amount per serving ( 5 total)

  • Calories:
    139
    7%
  • Fat:
    2.7
    4%
  • Carbs:
    25
    8%
  • Protein:
    3.6
    7%
  • Cholesterol:
    35
    12%

Based on a 2,000 calorie diet

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