One Bowl Pumpkin Cornbread
This one-bowl pumpkin cornbread will become your go to bread this fall season - slightly sweet and crumbly, it's delicious when slathered with spiced honey butter!
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Ingredients
- 1 cup pumpkin puree
- ½ cup whole milk
- ½ cup Stonyfield Greek Yogurt
- 2 tablespoons unsalted butter melted
- ¼ cup brown sugar
- 2 large eggs
- 1 cup fine cornmeal
- ½ cup white whole wheat flour or regular whole wheat
- 1 tablespoon baking powder
- 1 teaspoon baking soda
Instructions
- Preheat oven to 350F and grease a square baking dish with butter.
- Whisk all the wet ingredients, including the sugar, together.
- Add the dry ingredients on top and whisk until incorporated.
- Pour into greased baking dish and bake for 30-40 minutes until set.
- Serve with a honey spiced butter (1 stick butter softened with cinnamon, salt, and honey!)
Servings: 12 squares