Ingredients for Moist Pumpkin Cranberry Cornbread
- 1 1/2 cups all-purpose flour
- Cornmeal
- Light Brown Sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg (optional)
- Mace
- Canned Pumpkin Puree
- Sour Cream
- Butter
- 2 large eggs
- Honey
- 1 cup fresh or frozen cranberries
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How to Make Moist Pumpkin Cranberry Cornbread
- Preheat oven to 375°F (190°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and nutmeg (if using).
- In a separate bowl, whisk together the pumpkin puree, eggs, oil, and milk.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Fold in the cranberries and corn kernels.
- Pour batter into the prepared pan and bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before serving. Wrap and refrigerate for even better flavor the next day!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
47g
Fat
17g
Carbs
8g
