Go Back

Pumpkin Cornbread

Prep Time 30 minutes
Cook Time 1 hour
Servings 9 squares

Ingredients

  • 1 cup butter melted
  • 1 cup sugar
  • 4 eggs
  • 1/2 cup cream style corn
  • 2/3 cup pumpkin puree
  • 1/2 cup Monterey Jack cheese shredded, I used Habanero version for some spice
  • 1/2 cup cheddar cheese shredded
  • 1 cup flour
  • 1 cup cornmeal
  • 4 tsp baking powder
  • 1/8 tsp salt

Instructions

  • In a large mixing bowl, using an electric mixer on medium speed, mix butter and sugar for 2 minutes. Add eggs one at a time, mixing between each addition.
  • Add corn, pumpkin puree, and cheeses. Mix until blended.
  • Add all dry ingredients and mix until combined.
  • In a greased 8x8'' or 9x9'' square pan, pour batter into the pan evenly.
  • Bake at 300 F for 1 hour and 15 minutes or 350 F for 50 minutes or until toothpick test comes out clean from the centre of the pan. Cool for at least 10 minutes before slicing.