Savory Pumpkin Cornbread with Chili Crisp

Savory pumpkin cornbread swirled with chili crisp and baked until tender and fully set. An easy, flavorful quick bread for fall meals.

Prep: 10 min · Cook: 22 min · Yield: 9 · Method: Oven

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 0.75 cup pumpkin puree
• 1 large egg
• 1 cup milk
• 2 teaspoons baking powder
• 0.5 teaspoon kosher salt
• 4 tablespoons unsalted butter
• 2 tablespoons chili crisp

Cooking instructions

1. Heat the oven to 400°F. Grease an 8-inch square baking pan. (about 5 min) — 400°F
2. Melt the butter and let it cool slightly. (about 2 min)
3. Whisk the cornmeal, flour, baking powder, and salt in a bowl. (about 2 min)
4. Whisk the pumpkin, egg, milk, and melted butter in a separate bowl. (about 2 min)
5. Stir the wet mixture into the dry mixture just until combined; do not overmix. (about 2 min)
6. Pour the batter into the prepared pan and swirl the chili crisp over the top. (about 2 min)
7. Bake until the center is fully set and a toothpick comes out with a few moist crumbs, 20 to 24 minutes. (about 22 min) — 400°F
8. Rest the cornbread for 10 minutes before cutting into squares. (about 10 min)