Made with pumpkin, this herbal cornbread reminds me of cornbread stuffing.

sueb

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Recipe Summary

prep:
20 mins
cook:
40 mins
additional:
10 mins
total:
1 hr 10 mins
Servings:
12
Yield:
1 9x13-inch baking pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan with cooking spray.

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  • Mix pumpkin puree, eggs, milk, vegetable oil, and honey together in a small bowl.

  • Combine 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.

  • Bake 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.

Nutrition Facts

219 calories; protein 5.4g 11% DV; carbohydrates 31.7g 10% DV; fat 8.4g 13% DV; cholesterol 47.3mg 16% DV; sodium 445.9mg 18% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/27/2016
10.26.16 Interesting combination of ingredients for cornbread. I made half a recipe and it was done in 20 minutes. The savory herbal flavor is what you taste first with the pumpkin lingering in the background. It was moist with good texture and I could totally see adding some sausage chopped apples and broth (don t think you d need much else) for a delicious Holiday cornbread stuffing side dish. The house smelled wonderful when this was baking; really made me start thinking about Thanksgiving coming up next month. Read More