This cornbread is perfect for fall! It has added nutrition from pumpkin and whole wheat flour that makes it hearty and wholesome. It’s slightly sweet, super moist, and oh so comforting.
I’ve been on a cookie kick lately, so I’m going to switch things up and share a really easy cornbread recipe that’s great for fall, but can be enjoyed all year round. This Whole Wheat Pumpkin Cornbread is perfect with spicy chili, hearty stew, your Thanksgiving feast or just some creamy butter. The added nutrition from pumpkin and whole wheat flour makes it hearty and wholesome.
It’s slightly sweet, super moist, and oh so comforting. You’re sure to add this cornbread to your favorite pumpkin and bread recipes.
It’s a one bowl wonder that’s baked and ready to enjoy in just 30 minutes.
Serve & Enjoy!
This recipe was created as part of my partnership with Gold Medal Flour however thoughts and opinions are certainly my own!
- 1 cup yellow cornmeal
- ¾ cups whole wheat flour
- 3 tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup milk
- 1 egg
- 1 cup pure pumpkin
- Preheat over to 425°F. Spray an 8-inch square baking dish with non-stick cooking spray. Set aside.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, pumpkin pie spice and salt. Add milk, egg, and pumpkin and whisk until well combined. Pour into prepared baking dish. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.