Pumpkin Cornbread

Step 1

Preheat the oven to 400°F. Lightly grease an 8-inch square baking pan with some vegetable oil and set it aside.

Step 2

In a large mixing bowl, whisk together flour, cornmeal, baking powder, baking soda, salt and pumpkin spice. Set aside.

Step 3

In a medium bowl, whisk together pumpkin puree, milk, vegetable oil, eggs, and brown sugar, until smooth and the sugar is dissolved.

Step 4

Pour the liquid mixture into the dry mixture. Stir with a silicone spatula to combine until no dry flour is visible in the bowl. Make sure to scrape down the sides of the bowl with the spatula. Do not overmix. The mixture will be fairly wet.

Step 5

Pour the mixture into the baking pan. Tap the pan to release some trapped air bubbles, if any. Transfer the pan into the oven and bake for 20-30 minutes until golden brown and set.

Step 6

Remove the pan from the oven and let it cool in the pan for 15-20 minutes before serving. Slice into 9 squares and serve warm with a drizzle of maple syrup or honey (optional) or transfer to a wire cooling rack to cool completely.