I’ve made this a bunch, you guys! I love it so very much. I like it with cider or coffee for breakfast and with soup for dinner, or even as a late night snack with honey butter. Sometimes I eat all the cornbread. Sometimes I ask Elliot if he can tell that I ate an embarrassing amount. He always says I still look fly. I’m thinking he’s being a bit too nice, but I love him for it.
Oh! And sorry I didn’t slice it for the photos, you guys. The truth is, I wanted it to be fully intact to bring to a friend’s house. You see, soup was happening for dinner and this was the fall-time side. But rest assured it’s a dream. Slice it or pick it up and eat it like a giant muffin-cookie. Elliot won’t judge you ever and neither will I.
Recipe adapted from Sugarcrafter
- 1 cup whole wheat flour (or AP)
- 1 T baking powder
- 1 t kosher salt
- 1/2 t cinnamon
- 1/4 t nutmeg
- 1/2 cup brown sugar
- 1 cup cornmeal
- 2 eggs
- 1 cup pumpkin puree
- 1/4 cup olive oil
- 1 T molasses
- Preheat your oven to 400F. Grease an 8-inch baking dish. Line the bottom with a parchment round, if you want!
- In a medium bowl whisk together the flour, baking powder, salt, spices, brown sugar, and cornmeal. In a smaller bowl whisk together the eggs, pumpkin, oil and molasses. Add the wet ingredients to the dry ingredients and stir until just combined.
- Transfer to the prepared dish and smooth out the top as much as possible. Bake for 30 minutes or until a knife inserted in the center comes out clean.
Yay! Click HERE for a printable pdf of the recipe above.
I’ve been eating swirly twirly toast, cookie dough,
salmon with Cindy, and double the breakfast.