Pumpkin Cornbread


  • 1/4 cup vegetable oil
  • 1 cup yellow cornmeal
  • ½ cup AP flour
  • ½ cup pumpkin (canned)
  • Kernels from 1 ear roasted corn (~ 1/3-1/2 cup)
  •  2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cayenne pepper
  • 1 tbsp pumpkin pie spice
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 cups buttermilk
  • 1 large egg, lightly beaten
  • 3 egg whites


Preheat the oven to 425 degree F.

Place the vegetable oil in a 9-inch baking pan or cast iron skillet. Place in the oven to heat.

Combine the cornmeal, flour, pumpkin, corn, baking powder, baking soda, salt, pumpkin pie spice, cayenne and black pepper and mix well. In a small bowl, combine the buttermilk and whole egg. Add to dry ingredients and stir just to combine. Whip the egg whites to soft peaks and gently fold into the mixture. Remove the hot pan from the oven, drain excess vegetable oil so the pan is lightly coated and pour the cornmeal batter into the skillet.

Bake for 25 to 30 minutes, or until firm and golden brown on top.

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