Best Whole Wheat Pumpkin Cornbread Recipes
WHOLE WHEAT PUMPKIN CORNBREAD
Higher in fiber and nutrients than the usual cornbread. Makes a good breakfast item. Original from an old mag, but I don't know which one.
Provided by graffeetee
Categories Quick Breads
Time 1h35m
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Spray a 9 inch square baking pan with nonstick cooking spray and coat lightly with flour.
- Combine the first 8 dry ingredients.
- In another bowl, beat the butter and sugar together until fluffy.
- Add eggs and pumpkin and combine thoroughly.
- Add dry mixture and milk alternately until all are incorporated and the mixture is smooth.
- Pour into pan.
- Bake 60-70 minutes, until tester inserted in center comes out clean.
Nutrition Facts : Calories 310.6, Fat 11, SaturatedFat 5.8, Cholesterol 115.8, Sodium 543.1, Carbohydrate 47.7, Fiber 4.7, Sugar 19.2, Protein 8
WHOLE WHEAT PUMPKIN CORNBREAD
This cornbread is perfect for fall! It has added nutrition from pumpkin and whole wheat flour that makes it hearty and wholesome. It's slightly sweet, super moist, and oh so comforting.
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Preheat over to 425°F. Spray an 8-inch square baking dish with non-stick cooking spray. Set aside.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, pumpkin pie spice and salt. Add milk, egg, and pumpkin and whisk until well combined. Pour into prepared baking dish. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.
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