Easy Pumpkin Cornbread

Quick and easy cornbread baked with pumpkin puree is a great way to enjoy sweet winter squash.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 139 Calories

Ingredients

• ½ teaspoon salt
• 1 cup milk
• ¼ cup white sugar
• 1 tablespoon butter
• 1 cup pumpkin puree
• 2 eggs, separated
• 2 cups cornmeal

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking dish.

Step 2

Stir milk, sugar, and butter together in a saucepan over medium-high heat until butter and sugar melt, 1 to 2 minutes.

Step 3

Mix milk mixture and pumpkin puree together in a bowl. Add cornmeal into pumpkin mixture 1/2 cup at a time, stirring batter well after each addition. Stir egg yolks and salt into batter.

Step 4

Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites will form sharp peaks. Fold egg whites into batter. Pour batter into prepared baking dish.

Step 5

Bake in the preheated oven until a toothpick inserted into the center of the cornbread comes out clean, about 35 minutes.