Pumpkin Cornbread with Sage
This simple homemade pumpkin cornbread with sage can be eaten alone or turned into croutons and stuffing. Moist cornbread with a buttery crust - what's not to love?
Servings: 9 servings
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- ½ teaspoon pumpkin pie spice
- ½ teaspoon kosher salt
- 1 cup pumpkin puree
- ¼ cup whole milk
- ¼ cup olive oil
- 2 large eggs
- 1 tablespoon maple syrup
- 1 tablespoon fresh minced sage
- 3 tablespoons unsalted butter
Instructions
- Preheat oven to 400 degrees F.
- In a large mixing bowl whisk together flour, cornmeal, baking powder, pumpkin pie spice and kosher salt.
- In a medium-sized mixing bowl, whisk together pumpkin puree, milk, olive oil, eggs, and maple syrup.
- Pour wet mixture into dry and mix until just combined. Mix in sage.
- Add unsalted butter to a 10 inch cast iron skillet and place in the oven for 5 minutes to melt.
- Once the butter is melted swirl it around the pan and around the sides of the pan.
- Pour batter into the skillet and spread out to the edges.
- Bake for about 30 minutes until the bread is fully baked and a toothpick comes out clean when tested in the middle.
Nutrition
Serving: 1serving | Calories: 242kcal | Carbohydrates: 28g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 292mg | Potassium: 163mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4424IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 2mg