Cranberry-Pumpkin Cornbread

Prep time: 10 min

Cook time: 25 min

Servings: 8

Yield: 8 servings

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Description

Fresh cranberries join pumpkin in this seasonal cornbread that's perfect to serve at Thanksgiving, or any occasion.

Ingredients

• 1 cup all-purpose flour

• 1 cup cornmeal

• 1 cup white sugar

• 4 teaspoons baking powder

• 1 teaspoon salt

• 1 cup fresh cranberries

• 1 cup milk

• 2/3 cup pumpkin puree

• 1 egg

Directions

1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch round cake pan.

2 Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Mix in cranberries, milk, pumpkin, and egg until well combined. Pour batter into the prepared pan.

3 Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Let cool before cutting, 5 to 10 minutes.