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Cornmeal Blondies

Imagine if pumpkin, blondies, and cornbread all came together and had a dessert baby. The result would be these delicious cornmeal blondies.

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An aerial view of finished cornmeal blondies.

So, I have this thing for cornbread. It’s one of those things that I’m totally obsessed with but only have on very rare occasions (how does that make any sense?). I’m also obsessed with the idea of incorporating cornbread into a dessert in one way or another. There’s a cornbread cookie idea I’ve been sitting on forever but I still haven’t hashed it out. Cornbread and blondies are kind of in the same family in my opinion, which is what makes them so easy to combine. It was the perfect way to begin my mission for a cornbread dessert. 

While creating this recipe, I had also been thinking about how to utilize pumpkin during the fall time as a substitute for butter or eggs. In this recipe we’re using pumpkin puree instead of butter, if you want to use pumpkin as an egg replacement, check out my edible pumpkin cookie dough (find it here). It turns out pumpkin is both flavourful and useful. This dessert has yummy pumpkin spice flavours and the firm yet soft texture of cornbread. It’s basically just a bar of fall deliciousness. 

Blondies on a rack with one angled up to see the texture.

Ingredients

  • pumpkin puree
  • brown sugar
  • eggs 
  • vanilla extract
  • all-purpose flour
  • cornmeal 
  • baking powder
  • salt
  • pumpkin pie spices 
  • white chocolate (optional)

How to make cornmeal blondies

Blondies are the best because all the mixing can be done in one bowl! The very first thing you need to do is grab your eggs to sit out of the fridge. I like to take mine out about 1½ to 2 hours before I’m ready to bake so that they can come to room temperature. When you and the eggs are ready, start by preheating your oven to 350℉ and greasing and lining an 8”x8” pan.

Grab a large mixing bowl and add the pumpkin and sugars, whisk until combined. I like to use the two different brown sugars for a tiny bit of variation but you can absolutely use just one. Either way, make sure you have 1 ½ cups of sugar total. Add your eggs and vanilla and mix until everything is combined. Next, add all your dry ingredients: flour, cornmeal, baking powder, salt, and spices. I’m using all my spices individually but if you have pumpkin pie spice pre-mixed, feel free to use that instead. Compared to my measurements, it would equal 2⅛ tsp of pumpkin pie spice. Add more or less depending on your preference.

Mix in the dry ingredients until just combined and pour into your pan. Smooth out the batter evenly and bake for 20 minutes, let cool completely when done. If you’d like, you can melt a small amount of white chocolate and drizzle it on top. Just a little extra somethin’ somethin’ for you. Cut up into squares and enjoy your cornmeal blondies!

A close up of the final cornmeal blondies in the pan and cut into squares.

Cornmeal Blondies

A delicious combination of pumpkin, cornbread, and blondies. A fall dessert that is sure to please.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: cornbread, cornmeal blondies, from scratch, pumpkin
Servings: 16 squares
Author: Gianna

Ingredients

  • ¾ cup pumpkin puree
  • ¾ cup light brown sugar
  • ¾ cup dark brown sugar
  • 2 eggs at room temperature
  • ½ tbsp vanilla extract
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp allspice
  • ¼ tsp nutmeg
  • tsp cloves
  • ¼ bar white chocolate

Instructions

  • Preheat oven to 350℉. Grease and line an 8”x8” pan.
  • Add pumpkin and sugars to a large mixing bowl. Whisk until combined.
  • Add eggs and vanilla, mix until combined.
  • Add flour, cornmeal, baking powder, salt, and spices. Gently mix until just combined.
  • Pour batter into pan and smooth out until evenly distributed. Bake in the oven for 20 minutes. When done, let cool completely.
  • Melt white chocolate. If using a microwave, melt in 20 second increments.
  • Using a spoon, drizzle the white chocolate on top of the blondies.
  • Cut into squares, serve and enjoy!

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