Growing Chefs! Ontario Pumpkin Cornbread

Pumpkin Cornbread

This fun take on cornbread captures two ingredients we love about this time of year- corn and pumpkin!
Makes 12 muffins
1 cup pumpkin puree1 cup milk1/4 cup honey1/4 cup sugar2 eggs1 1/4 cups yellow cornmeal3/4 cup all purpose flour1 tablespoon baking powder1/2 teaspoon baking soda3/4 teaspoon salt1 teaspoon cinnamon1/4 teaspoon nutmeg1/4 teaspoon cloves4 tablespoons unsalted butter, melted
Knife or safe chopperCutting boardBowls of various sizesMeasuring cupsMeasuring spoonsMuffin tinSmall potWhiskSpatulaTasting spoonsDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Preheat the oven to 400°F. Line a 12 cup muffin tin with paper cups or alternatively spray with non-stick spray or grease with butter if not using paper cups.

In a medium bowl combine cornmeal, flour, sugar, baking powder, baking soda, salt and spices and mix well with a whisk.

In a separate bowl combine milk, pumpkin puree, eggs and honey. Mix well with a whisk.

Melt the butter in a small pot and add to the wet ingredients.

Combine the bowl of wet ingredients into the bowl of dry ingredients and mix with a spatula until everything is combined with little to no lumps.

Get Cooking!

Fill the muffin cups ¾ of the way to the top. Place the muffins in the oven and bake for 20 minutes, rotating the pan halfway through. Use a skewer to poke into the center, if the skewers come out clean, the muffins are done! Let cool and serve.