pumpkin cornbread

Pumpkin Cornbread from Delish.com is an absolute must try this fall. 

Pumpkin Cornbread

Cooking spray,

c. yellow cornmeal

c. all-purpose flour

tbsp. baking powder

cinnamon

nutmeg

baking soda

salt

c. pumpkin puree

sour cream

brown sugar

c. butter

eggs

c. butter, softened

tbsp. honey

This was a easy and delicious recipe.  Thanks

This is delicious. I served it for breakfast with hot applesauce over it and links on the side. The comments were that it was a beautiful fall dish.

This recipe was very easy and came out delicious!
Diane

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Forget traditional cornbread. This pumpkin recipe is about to be your new favorite Thanksgiving recipe.

Pumpkin Cornbread Will Be The First Thing Devoured At Your Thanksgiving

Looking for an easy homemade cornbread recipe? This Skillet Pumpkin Cornbread Recipe from Delish.com is the best.

Skillet Pumpkin Cornbread

c. cornmeal

kosher salt

pumpkin purée

buttermilk

egg, room temperature

c. brown sugar

I didn’t add the sugar because we don’t like sweet corn bread. Served it with purple hull pas. It was delicious

Pumpkin Cornbread is a sweet and savory side dish loaded with real pumpkin, and is moist, fluffy, and crumbly with crisp edges.

cup all-purpose flour (125 grams)

cup cornmeal (125 grams)

teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

teaspoon pumpkin pie spice

cup pumpkin puree

milk

2 eggs

sugar

maple syrup (optional,

Preheat the oven to 400°F. Lightly grease an 8-inch square baking pan with some vegetable oil and set it aside.

In a large mixing bowl, whisk together flour, cornmeal, baking powder, baking soda, salt and pumpkin spice. Set aside.

In a medium bowl, whisk together pumpkin puree, milk, vegetable oil, eggs, and brown sugar, until smooth and the sugar is dissolved.

Pour the liquid mixture into the dry mixture. Stir with a silicone spatula to combine until no dry flour is visible in the bowl. Make sure to scrape down the sides of the bowl with the spatula. Do not overmix. The mixture will be fairly wet.

Pour the mixture into the baking pan. Tap the pan to release some trapped air bubbles, if any. Transfer the pan into the oven and bake for 20-30 minutes until golden brown and set.

Remove the pan from the oven and let it cool in the pan for 15-20 minutes before serving. Slice into 9 squares and serve warm with a drizzle of maple syrup or honey (optional) or transfer to a wire cooling rack to cool completely.

The perfect addition to your fall table! Tender and moist, this pumpkin cornbread is made from scratch with simple ingredients that you probably already have in your kitchen.

pumpkin puree

eggs,

vegetable oil ((plus extra for greasing the skillet))

cornmeal mix ((not plain cornmeal))

pumpkin pie spice

(1 stick) salted butter,

sorghum ((or sub with molasses))

½ teaspoon pumpkin pie spice

Place a 9-inch or 10-inch cast iron skillet in the oven while you preheat the oven to 400°F.

In a large bowl, whisk together the pumpkin, eggs, brown sugar, buttermilk, and oil until smooth. Add the cornmeal mix and pumpkin pie spice; stir until combined.

Carefully remove the hot skillet from the oven. Add about 2 tablespoons of vegetable oil to the skillet and spread to coat the bottom and sides of the pan (I use a pastry brush for this step).

Pour the batter into the hot skillet.

Bake for 30-35 minutes, or until golden brown and cooked through.

In a medium bowl, whisk together the butter, sorghum, and pumpkin pie spice until smooth. Serve with cornbread.

To Make the Pumpkin Spice Sorghum Butter:

A hint of pumpkin and a touch of sage make this buttery Pumpkin Cornbread an excellent side dish for any meal.

Pumpkin Cornbread with Sage

all-purpose flour

yellow cornmeal (medium-grind)

black pepper

baking powder

apple cider vinegar

pumpkin purée (not pumpkin pie mix)

sage

butter, divided (melted)

-Preheat oven to 350 degrees Fahrenheit (175 degreed Celsius)

Melt 3 tablespoons of butter (in the preheated oven) in either a 10&quot; cast iron skillet or 1 9&quot; x 9&quot; baking pan.

Meanwhile, whisk the flour, cornmeal, salt, pepper, baking powder, baking soda, and brown sugar in a large bowl.

Whisk the milk, vinegar, egg, and pumpkin in a medium bowl.

Pour the pumpkin mixture into the flour/cornmeal mixture and stir with a wooden spoon until just combined. Stir in the chopped sage. Do not overmix.

Spoon the cornbread mixture into the cast iron skillet and spread evenly.

Bake in a preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and immediately brush the entire surface with the remaining melted butter.

-Serving warm is best, but it's also tasty at room temperature.

This pumpkin maple Dairy Free Cornbread is a little sweet and super moist.  It tastes almost more like cake than cornbread. Perfect for your Thanksgiving table or next to a big bowl of chili any day of the week.

Pumpkin Dairy Free Cornbread

unsweetened, plain dairy free milk

maple syrup

cornmeal

white whole wheat flour

Pre-heat oven to 400°F. Line an 8x8 baking dish with parchment paper or gently spritz with cooking spray.

In a medium mixing bowl, whisk dairy free milk, pumpkin purée and maple syrup together until smooth.

In a small mixing bowl, whisk cornmeal, whole wheat flour, baking soda, cinnamon and salt until combined.

Pour the dry ingredients into wet ingredients and whisk until smooth.

Pour into the prepared dish.

Bake 25 to 30 minutes until top is golden brown and a toothpick inserted into the center comes out clean.

Let it cool in the pan for a few minutes before removing it to a wire cooling rack to continue cooling completely.

Cut into squares and enjoy!

These moist, tender Pumpkin Cornbread Muffins are lightly sweetened with maple syrup and flavored with pumpkin spice. Enjoy them warm for breakfast or as a fall side with soups and chili.

Pumpkin Cornbread Muffins

pumpkin (unsweetened)

low-fat milk (or dairy-free milk)

maple syrup (I used sugar-free Wholesome Yum)

unsalted butter

yellow cornmeal (coarse)

all purpose flour (or gluten-free flour mix)

Nonstick cooking spray

Preheat the oven to 400° F and spray a 12-cup muffin tin generously with nonstick cooking spray.

Add the pumpkin, milk, maple syrup, eggs, and butter to a medium mixing bowl. Whisk to combine and set aside.

To a large mixing bowl, add the cornmeal, flour, baking powder, salt, pumpkin spice (if using) and cinnamon. Whisk to combine.

Add the wet ingredients to the dry ingredients and mix until just combined and no streaks of flour remain. Be careful not to over mix.

Spoon the batter into the prepared muffin tin, dividing the batter equally between the cups.

Bake for 15 to 16 minutes, until a toothpick inserted into the center of the muffins comes out clean. Remove from the oven and let cool in the muffin tin for 10 minutes. Remove from the muffin tin and serve warm. Serve with extra butter, if desired.

Delicious, my daughter and I made this together and it was super easy to put together.

These are absolutely fabulous, fall all wrapped up in a yummy muffin.

I made this in a 5”x8” loaf pan since we love any kind of bread like this sliced and toasted then spread with butter. I baked it at 350° for 50 minutes. It’s delicious. This recipe is a keeper.

I had two boxes of Jiffy corn mix in my pantry that I wanted to use up so I replaced them for the dry ingredients. I used all of the other ingredients, including the spices, in the quantity listed. They are SOOOO good! I am definitely going to make these again for Thanksgiving.

Top 7 pumpkin cornbread recipes from across the web

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Top Tags

Pumpkin Cornbread

Skillet Pumpkin Cornbread

Pumpkin Cornbread

Pumpkin Cornbread

Pumpkin Cornbread with Sage

Pumpkin Dairy Free Cornbread

Pumpkin Cornbread Muffins

Top 7 pumpkin cornbread recipes from across the web

The most viewed pumpkin cornbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Cornbread

Skillet Pumpkin Cornbread

Pumpkin Cornbread

Pumpkin Cornbread

Pumpkin Cornbread with Sage

Pumpkin Dairy Free Cornbread

Pumpkin Cornbread Muffins

The most viewed pumpkin cornbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine