Samantha Nicole You’re sitting at the table with the people you love most. Looking around, watching them laugh and tell stories from the good ‘ole days. Then, you take a look at your plate. There’s a mound of creamy mashed potatoes, the juiciest turkey you’ve ever tasted, your favorite veggies, and a heaping of fluffy, savory stuffing. Your gaze stops and fixates on the most glorious thing on your plate. Behold! A perfect golden-brown, crumbly slice of Thanksgiving Cornbread, nice and warm and straight from the oven. Then, you take a bite — it’s begging you to. It’s sweet, it’s salty, it’s pumpkin-y, it’s basically melting in your mouth. Your love for your people is stronger than ever and you’re filled with gratitude. You’ll remember this one for a long time. And for that, Thanksgiving Cornbread will always be there to help you reminisce on all the blessings you’ve been given!
Ingredients
- 1 tablespoon unsalted butter, for greasing the baking pan
- 2 large eggs
- 1/2 cup light brown sugar, packed
- 1/3 cup canola oil
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 cup pumpkin purée
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
Directions
Step 1 -Preheat the oven to 375 degrees F.
Step 2 -Grease a cast-iron pan or a 9-inch baking dish with the butter.
Step 3 -In a large bowl, whisk together the eggs, the light brown sugar, the canola oil, the maple syrup, and the vanilla extract.
Step 4 -Whisk the pumpkin purée into the maple syrup mixture.
Step 5 -In another bowl, stir the all-purpose flour, the cornmeal, the baking powder, the baking soda, the salt, and the cinnamon together.
Step 6 -Mix the dry ingredients mixture into the wet ingredients mixture until just combined.
Step 7 -Pour the batter into the prepared baking dish.
Step 8 -Bake until a toothpick inserted into the center comes out clean, about 25 minutes.
Step 9 -Serve.
