November 5th, 2013

Pumpkin Cornbread

Until now, I’ve always been the only person in my family who likes cornbread. So although I love it, I rarely make it. Because I end up eating the whole pan myself. But when I served up this pumpkin cornbread, everyone couldn’t stop talking about how they liked it so much more than regular cornbread. I’m guessing they enjoyed how moist it was, thanks to the addition of pumpkin (which they do like). Pepper jack cheese gives it a bit of kick, but any kind of shredded cheese would work. If you’re the lone cornbread lover in your family, give this recipe a try. The only downside? You may not get the whole pan for yourself.

Pumpkin Cornbread

Pumpkin Cornbread

Preparation 10 Cook Time 30 Total Time 0:00

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup milk
  • 1 cup flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • Pinch of nutmeg
  • 2 eggs, beaten
  • 1 cup pumpkin
  • 3 tablespoons melted butter
  • 1 cup shredded pepper jack cheese

Instructions

  1. Preheat oven to 400 degrees.
  2. Combine cornmeal and milk in a medium bowl; let stand for about 10 minutes. In another medium bowl, combine flour, sugar, baking powder, salt and nutmeg.
  3. Stir eggs, pumpkin and melted butter into cornmeal mixture. Mix well. Stir wet ingredients into dry ingredients. Fold in pepper jack cheese.
  4. Pour mixture into a 10-inch cast iron skillet, or lightly greased 9-inch square baking pan. Bake for 25-30 minutes or until toothpick inserted in center come out clean.

Who Dished It Up First: Inspired by a pumpkin-themed insert in Food Network Magazine.

signature

Comments

  1. YUM!!! I love cornbread AND pumpkin so this sounds heavenly!! I’m pinning to try next time I make a batch up pumpkin puree!! EMily

  2. I LOVE LOVE cornbread! I have never had pumpkin cornbread and I am going to need to try this–adding to our Thanksgiving Menu! Pinned šŸ™‚

    ~ Jenn @ We Do FUN Here

  3. Sweet and savory cornbread bliss! I will definitely be trying this one.

  4. This looks delicious! Loving this recipe series!

  5. This will be great with our chili on Sunday- thanks Danelle. Looks so good!

  6. That sounds SO good! Thanks for sharing. Iā€™m hosting a giveaway for 2 pillow covers that you should enter! http://homecomingmn.blogspot.com/2013/11/pillow-covers-giveaway.html

  7. Hi Danelle,
    I love cornbread and this recipe is so very festive and looks so yummy! I am going to make this although I will use my gluten-free flour. Looking forward to it! Thanks for the recipe šŸ™‚

    Have a beautiful day!!

  8. it looks yummy!

  9. I am wondering if you think this cornbread would taste great WITH your cranberry butter??

  10. I have extra filling from making pumpkin pies and I was going to make cornbread, so I thought what if I add the pumpkin to the cornbread. Wasn’t sure it was a good idea so I googled if it was a thing and found this, so I’ll try it!

    • Hope it turns out great for you gregoreo. I used the plain canned pumpkin. Not sure if that is what you had? If you are using actual pumpkin pie filling, which is probably already sweet, the only thing I might change is not adding the additional sugar in the recipe.

      • It was canned pumpkin, and I had added all the spices and evaporated milk. I haven’t tasted it yet, but it smells good.

        • Everyone at the table was complementing the pumpkin cornbread, but I thought it was just Ok. Good enough that it’s a good way to use extra pumpkin, but not good enough IMO to go out of my way to make. But the people at the table disagreed, so take that how you will.
          So if you got extra pie filling, this is a good way to use it ā˜ŗ

  11. Really enjoyed to change-up to our typical cornbread. 3YO daughter gives her seal of approval!

 

Speak Your Mind

*