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Savory Pumpkin Cornbread Recipe

Recipe by: sueb

"Made with pumpkin, this herbal cornbread reminds me of cornbread stuffing."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook40 m
  • Ready In1 h 10 m
  • 1Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan with cooking spray.
  • 2Mix pumpkin puree, eggs, milk, vegetable oil, and honey together in a small bowl.
  • 3Combine flour, cornmeal, baking powder, poultry seasoning, salt, and garlic powder in a large bowl. Pour in pumpkin mixture; stir until well blended. Fold in onion and celery. Spread batter in the greased baking pan.
  • 4Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool briefly before slicing, about 10 minutes.
Ingredients
  • 12 servings
  • 219 cals
  • cooking spray
  • 1 cup pumpkin puree
  • 3 eggs
  • 1/2 cup milk
  • 1/3 cup vegetable oil
  • 2 tablespoons honey
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cornmeal
  • 4 teaspoons baking powder
  • 2 teaspoons poultry seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 1/2 cups chopped onion
  • 1 1/2 cups chopped celery
Nutrition

Amount per serving ( 5 total)

  • Calories:
    219
    11%
  • Fat:
    8.4
    13%
  • Carbs:
    31.7
    10%
  • Protein:
    5.4
    11%
  • Cholesterol:
    47
    16%

Based on a 2,000 calorie diet

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