On Monday, I shared my favorite chili recipe of all time and gave you a preview of today’s post. What goes best with chili – cornbread! As I am sure you have noticed, we are all about pumpkin over here these days. So we put the two together to make Pumpkin Cornbread.
This recipe is super easy to make, and the sweet cornbread was the perfect complement to the spicy chili. The leftovers were a great quick breakfast on the go, while Adam enjoyed it most as a snack in the car after a trip to the zoo. Versatile and delicious, these Pumpkin Cornbread recipe is definitely a keeper.
Pumpkin Cornbread
Yields: 16 servings
Ingredients
- 1 cup flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¾ teaspoon ground cinnamon
- ½ cup brown sugar
- 1 cup cornmeal
- 2 eggs
- 1 cup pumpkin puree
- ¼ cup canola oil
- 1 tablespoon molasses
Instructions
- Preheat oven to 400 degrees. Spray 8x8" baking pan with cooking spray. Set aside.
- In a medium bowl, whisk together flour, baking powder, salt, cinnamon, brown sugar and cornmeal; set aside.
- In a separate bowl, lightly beat eggs and then stir in the pumpkin, oil and molasses until combined.
- Add the pumpkin mixture to the dry ingredients and fold until just combined. Pour the batter into the pan (smooth the top, if needed).
- Bake 25-30 minutes or until toothpick inserted in the center comes out clean.
Slightly Adapted from Sweet Pea’s Kitchen
This cornbread does look very light in texture. That is a nice surprise because I would have thought that the pumpkin puree would have made these heavy and dense.
This cornbread would go great with soup or salad. However, it must be delicious if it can stand alone as an afternoon snack too. Great post.
I just baked some pumpkin cornbread too! It pairs perfectly with soup.
I like that your bread is light. Lovely presentation too! 🙂
This is a great idea for a corn bread. Looks rich and light. Adding to my list!
Ive made pumpkin cornbread before and lovedddd it! I dont think i could get bored of pumpkin. A fun twist!
My wife is in love with cornbread (I usually don’t like it because of dryness), I wonder how she’d like the pumpkin twist. Does it add moisture? If so, I might also really like this 🙂
Thanks everyone.
Hi Kiri, the pumpkin adds a little moisture, but this definitely still has the texture/consistency of cornbread. I didn’t think it was dry, but I’m with your wife and am also in love with cornbread 🙂 If you try it, let me know what you think!
Love this cornbread!! What a great use for pumpkin.
eeee! congrats on top 9 girl!!! =)
I’ve had sweet potato cornbread before and that was amazing, but I’ve never seen pumpkin cornbread! What a great idea! Will definitely try this one out!
I love the deeper color from the pumpkin. I would have never thought to add it to cornbread. Lovely!
Love this recipe! Congrats on top 9!
Congrats on the Top 9! This cornbread looks and sound amazing. Great recipe. I would like to give this a try sometime.
Love pumpkin, love cornbread… perfect recipe!
xo
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