Autumn Harvest Pumpkin Cornbread Delight

Servings: 9–12 squares | Prep Time: 15 min | Bake Time: 30–35 min

Ingredients:

1 cup pumpkin purée (not pumpkin pie filling)

1 cup yellow cornmeal

1 cup all-purpose flour

1/4 cup brown sugar (adjust to taste)

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/4 tsp nutmeg

1/4 tsp ginger

2 large eggs

1/3 cup vegetable oil (or melted butter)

1 cup buttermilk (or milk + 1 tbsp vinegar or lemon juice

Optional: 1/2 cup corn kernels (fresh or frozen), 1/2 cup chopped pecans, or 1/4 cup dried cranberries

Instructions:

Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish or line with parchment paper.

In a large bowl, whisk together cornmeal, flour, brown sugar, baking powder, baking soda, salt, and spices.

In another bowl, combine pumpkin purée, eggs, oil, and buttermilk. Whisk until smooth.

Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.

Fold in any optional add-ins like corn kernels, nuts, or cranberries if using.

Spread evenly in the prepared pan.

Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Cool slightly before slicing. Serve warm with butter, honey, or a drizzle of maple syrup.

Tips:

For a sweeter version, increase sugar to 1/2 cup.

Want it savory? Skip the sugar and add chopped sage or shredded cheddar.

Try baking in a muffin tin for individual portions.