A delicious seasonal cornbread that is perfect for Thanksgiving or any autumn occasion!

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Recipe Summary

prep:
10 mins
cook:
25 mins
additional:
5 mins
total:
40 mins
Servings:
8
Yield:
1 9-inch round
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch round cake pan.

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  • Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Mix in cranberries, milk, pumpkin, and egg until well combined. Pour batter into the prepared pan.

  • Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Let cool before cutting, 5 to 10 minutes.

Nutrition Facts

255 calories; protein 5.1g; carbohydrates 55.7g; fat 1.8g; cholesterol 25.7mg; sodium 558.4mg. Full Nutrition
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Reviews (3)

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Most helpful positive review

Rating: 4 stars
01/22/2020
This was delicious but seemed a bit dry... next time I make it I think I'll adjust the recipe to include buttermilk! Thank you for sharing! Read More
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/27/2019
I found the cook time in my case needed to be 35-40 mins. @ 400F. Read More
Rating: 4 stars
01/21/2020
This was delicious but seemed a bit dry... next time I make it I think I'll adjust the recipe to include buttermilk! Thank you for sharing! Read More
Rating: 4 stars
12/09/2019
Probably make again. Cranberries little tart. That added to the flavor. Could not really taste the pumpkin. More cake texture then cornbread. My wife liked it that way. Read More
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