Pumpkin Cornbread with Sage
A hint of pumpkin and a touch of sage make this buttery Pumpkin Cornbread an excellent side dish for any meal.
Servings: 9 servings
Calories: 222kcal
Equipment
- baking spray optional
- kitchen scale optional
- kitchen timer optional
Ingredients
- 1¼ cup all-purpose flour
- ¾ cup yellow cornmeal medium-grind
- 1½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ cup brown sugar
- 1 cup milk
- 1 tablespoon apple cider vinegar
- 1 large egg
- ⅔ cup pumpkin purée not pumpkin pie mix
- 1 tablespoon chopped fresh sage
- 5 tablespoons butter, divided melted
Instructions
- -Preheat oven to 350 degrees Fahrenheit (175 degreed Celsius)
- Melt 3 tablespoons of butter (in the preheated oven) in either a 10" cast iron skillet or 1 9" x 9" baking pan.
- Meanwhile, whisk the flour, cornmeal, salt, pepper, baking powder, baking soda, and brown sugar in a large bowl.
- Whisk the milk, vinegar, egg, and pumpkin in a medium bowl.
- Pour the pumpkin mixture into the flour/cornmeal mixture and stir with a wooden spoon until just combined. Stir in the chopped sage. Do not overmix.
- Spoon the cornbread mixture into the cast iron skillet and spread evenly.
- Bake in a preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and immediately brush the entire surface with the remaining melted butter.
- -Serving warm is best, but it's also tasty at room temperature.
Video
Notes
Store any leftover cornbread in an airtight container in the refrigerator for up to 5 days.
Cornbread may be frozen (stored in an airtight container or freezer bag) for up to 2 months.
Nutrition
Serving: 1serving | Calories: 222kcal | Carbohydrates: 32g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 583mg | Potassium: 203mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3076IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 2mg