Moist Pumpkin Cranberry Cornbread
Ingredients
- 1 1/4 cups flour ⓘ
- 3/4 cup cornmeal ⓘ
- 2/3 cup light brown sugar ⓘ
- 1 tablespoon baking powder ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon nutmeg ⓘ
- 1/4 teaspoon mace ⓘ
- 3/4 cup canned pumpkin puree (not pumpkin pie filling) ⓘ
- 3/4 cup sour cream or 3/4 cup buttermilk ⓘ
- 1/4 cup butter, melted
- 2 eggs, room temp ⓘ
- 2 tablespoons honey ⓘ
- 1 cup cranberries ⓘ
Instructions
- Set oven to 350 degrees.
- Lightly grease a 8" x 8" baking pan, OR a 9-inch pie pan.
- In a bowl, toss together flour, cornmeal, sugar, baking powder, salt, nutmeg and mace.
- In another mixing bowl, mix with a wooden spoon, the pumpkin puree, sour cream OR buttermilk (if using), butter, eggs and honey, until well combined.
- Add the pumpkin mixture to the flour mixture JUST until combined.
- Mix in the cranberries.
- Transfer to a prepared baking dish.
- Bake for about 40 minutes, or until edges just begin to colour.
- Cool to room temperature.
Nutrition & Diet Analysis (per serving)
1048
kcal
52% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).