Spicy Pumpkin Cornbread

I’m going to come right out and say it: this one might be more for the sophisticated palate. Not for the red-meat-and-white-potatoes set. But anyone who likes their food to be hot, hot, hot will appreciate this recipe.

I had half a can of pumpkin puree left in my fridge from Tuesday’s pumpkin cupcakes, and didn’t want it to go to waste. I found a recipe for pumpkin cornbread on Tasty Kitchen and figured it would be perfect for the chicken and white bean chili I’m planning on making for our Friday night dinner. But then I went a little crazy, and decided to doctor it up. Instead of the cinnamon and nutmeg the original recipe called for, I substituted chipotle chili pepper and smoked paprika from my McCormick spice collection. I’d read that another Tasty Kitchen user had tried this, and liked the results. You see, white chili doesn’t usually have the heat that its red counterpart does, so I wanted to steer away from sweet and make a cornbread that would really complement it. I may have gone a little too far, but you be the judge.

You’ll need:

1 cup flour
1 tablespoon baking powder
1 tsp salt
1 tsp chili powder
1 tsp paprika
1/2 cup packed brown sugar
1 cup cornmeal
2 eggs
1 cup pumpkin puree
1/4 cup olive oil
1 tablespoon molasses

Mix the flour, baking powder, salt, spices, sugar, and cornmeal together in a medium bowl. Don’t you love colorful food?

In a separate bowl, beat the eggs, oil, pumpkin puree, and molasses together. Add your wet ingredients to the dry ones, and mix until just combined.

Pour the batter into a greased 8×8 baking dish (don’t forget to grease the sides) and smooth out the top of the batter.

Bake at 400 degrees for 30 minutes, or until an inserted toothpick comes out clean. Let cool, then flip your cornbread out of the dish and onto a cutting board to cut it easily. Serve warm with butter or a drizzle of honey.

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