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- 1 1/4 Cup cornmeal
- 1/2 Cup all-purpose flour
- 1/2 Cup white whole-wheat flour
- 2 Teaspoons baking powder
- 2 eggs
- 1/8 Cup sugar
- 1/8 Cup applesauce
- 1 Cup pumpkin purée
- 1 Cup skim milk
- 1 Tablespoon canola oil
Preheat oven to 400 degrees. Whisk together cornmeal, flours, baking powder, and salt. Set aside.
Thoroughly whisk together eggs, sugar, pumpkin, and milk. Stir in dry ingredients. Oil an ovensafe skillet and pour in batter. Bake 30 minutes, or until top is golden and a toothpick inserted into the middle comes out with a fine, dry crumb.
Calories Per Serving211
Folate equivalent (total)119µg30%
Best Homemade Pumpkin Cornbread Recipe
If you’ve never tried pumpkin cornbread, you have been missing out.
It’s sweet cornbread that has a cake-like texture. This homemade cornbread has become a household staple, especially in the fall and winter months, when we all crave pumpkin. The best cornbread recipe I’ve ever tried had pumpkin in it. I knew once I tasted that sweet goodness, I would want to replicate it on my own. I’ve finally perfected this sweet cornbread and am so happy with the turnout.
Plus, this is a cornbread recipe from scratch, so there are no boxed mixes here. To me, that’s a huge win!
What you’ll need to make Pumpkin Cornbread Muffins
Interestingly, if you make them without the spices, you really can’t taste the pumpkin it’s the autumn spices that bring the pumpkin flavor out. (And yes, I’ve tested this!) So, if you’re looking for a healthier alternative to your standard cornbread recipe, try this recipe and just omit the spices. And if you’re anything like me, this recipe will come in very handy around Thanksgiving. Because, really, what’s more annoying than a half-used can of pumpkin?
Cornmeal is often ground from flint corn, an extremely hard corn &mdash think of those colorful ornamental ears sold in autumn. Popcorn is a type of flint corn. I grow &lsquoFloriani Red Flint,&rsquo a polenta corn I&rsquove written about in MOTHER EARTH NEWS (see &ldquoFloriani Red Flint: The Perfect Staple Crop for Every Homestead,&rdquo December 2010/January 2011). When growing your own flint corn, be sure to let the husk dry completely before removing the kernels and grinding. If you don&rsquot have a flour mill, or don&rsquot have a friend who owns one, then you can mill cornmeal in a food processor, high-speed blender, or small coffee grinder. You&rsquoll need to work in small batches and carefully monitor the grind, making sure to stop when you&rsquove achieved a meal, not a fine powder. I should warn you about these workarounds: I&rsquove heard that corn can scratch plastic containers, such as the jar of a Vitamix blender. I tested making 2 cups of cornmeal in my coffee grinder, and also in a small food processor, and I was happy with the results.
From top: Fold beaten egg whites into the batter just before baking mark a plastic measuring cup to see when the dough has risen enough.
Corn and pumpkin are both American crops. Indigenous people grew them together in the same field along with beans in the Three Sisters system of companion planting. If you&rsquove never grown your corn, pumpkin, and beans this way, try the planting method next spring. We can thank the French for developing this pumpkin cornbread recipe, but it&rsquos time to bring it back to North America, and to acknowledge the Indigenous farmers who made this bread possible by domesticating pumpkin and corn.
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, no one could stop talking about how they liked it so much more than regular cornbread.
And that’s really saying something, because my husband and kids also say they don’t like pumpkin. And yet they loved this bread!
I’m guessing they enjoyed how moist this cornbread was, thanks to the addition of pumpkin.
My husband’s biggest complaint about cornbread is that it’s too dry and crumbly. But not this cornbread!
Pepper jack cheese gives this savory pumpkin bread a bit of kick, but any kind of shredded cheese would work. Cheddar and mozzarella would be great options!
I love serving this cornbread in place of my usual cornbread, alongside hearty fall soups, stews and chilies.
If you really want to spice it up, top off the batter with some sliced jalapeno peppers before baking.
If you don’t have a cast iron skillet, no worries. Just bake this recipe up in a 9-inch square or round baking pan. This also makes lovely cornbread muffins.
If you’re the lone cornbread lover in your family, give this Pumpkin Cornbread recipe a try. The only downside? You may not get the whole pan for yourself.
Usually by late July I am craving cool weather food. You know, pretty much anything that has pumpkin in it. The last couple of days I’ve made my share of cornbread and wanted it a little different. So like everything else I eat, I thought it would taste good with a little pumpkin in it. And, well, I was right!
Jiffy Cornbread is my absolute favorite box mix for cornbread. It beats anything I’ve made from scratch and my family adores it so why reinvent the wheel. This recipe is basically the box mix with pumpkin purée. It is very similar to pumpkin muffins so you could make these easily into muffins instead of a loaf.
Either way they are scrumptious with butter. And would be unbelievable with some cinnamon butter. This loaf disappeared so fast at our house. Two aunts came over for dinner and they gobbled it up. I love when that happens!
1 – 8.5 oz box Jiffy corn muffin mix
1/3 c milk
1/2 c pumpkin purée
1/2 tsp pumpkin pie spice
Preheat oven to 400 degrees.
In a medium mixing bowl, add all ingredients. Mix together with a spoon or whisk until combined.
Spray a loaf pan with Pam cooking spray. Pour in cornbread mixture in pan.
Place in the oven and cook for 22-25 minutes or until a toothpick inserted in the loaf comes out clean. Remove from oven and let cool in the pan.
Double Pumpkin Cornbread with Red Onion
Pull out your cast iron skillet to make this cozy, flavorful corn bread.
- Place 12-inch cast-iron skillet in oven and heat oven to 400°F.
- Meanwhile, in large bowl, combine flour, cornmeal, baking powder and salt.
- In medium bowl, whisk together milk, cream cheese, pumpkin, honey and 7 tablespoons butter. Add to cornmeal mixture and mix until just combined.
- Remove skillet from oven and brush bottom and sides with remaining 1 tablespoon butter.
- Pour batter into heated pan. Top with onion and pepitas and bake until toothpick inserted in center comes out clean, 25 to 30 minutes. Serve with honey for drizzling, if desired.
Nutritional info (per serving): About 435 calories, 8g protein, 55g carbohydrates, 20g fat (11g saturated), 3g fiber, 535mg sodium.
Cornbread is technically any quick bread that contains cornmeal and uses baking powder as the leavening agent, but it lends itself to many flavor variations as well as forms. The incredibly versatile dish can be made as a loaf, a cake, skillet bread, or muffins. In addition, it can be baked, fried, or even steamed.
A distinctly American treat, the Native Americans ate food prepared from ground corn for thousands of years before the Europeans arrived, but today it's more widely known as a popular food in the South. Cornbread is typically an accompaniment for barbecue meats, chili, and baked beans, but it's also used as a turkey stuffing or dressing at Thanksgiving and Christmas. Most holiday tables also have cornbread as a standalone side dish or appetizer.
A long standing debate revolves around how sweet cornbread should be. Traditionally in the South, cornbread has little to no sugar and uses a greater ratio of cornmeal than flour. Northerners, on the other hand, prefer their cornmeal sweeter and with a more cake-like texture.
Cornbread makes a great base for additional flavorings. It's delicious with lots of shredded cheese, such as sharp cheddar, stirred into the batter. Corn kernels or creamed corn are also common add-ins. But one of the most popular additions during the autumn holidays is the quintessential autumn squash: pumpkin. It's mild, naturally sweet flavor pairs well with both sweet and savory cornbreads. You can use canned pumpkin or even your own homemade puree (do not use pumpkin pie filling) and either one will add both flavor and nutrition as well as great moisture to the dense bread.
Enjoy this fall treat with hearty meat dishes at dinner or even at breakfast with eggs. It might be served topped with butter, honey, or maple syrup, or even dipped in milk like a cereal—however you like to eat it, this cornbread is guaranteed to be a hit.
- 1 1/4 cups corn meal
- 1 cup (about 5 ounces) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1/4 cup (about 1 3/4 ounces) sugar
- 1 cup pumpkin puree
- 1 cup milk
- 1 tablespoon unsalted butter
Adjust oven rack to middle position and preheat oven to 400°F.
In a medium bowl, whisk together corn meal, flour, baking powder, and salt set aside.
In a large bowl, whisk together eggs, sugar, pumpkin, and milk until combined. Stir in dry ingredients.
Place butter in skillet and place in the preheated oven for 2 minutes, or until butter is melted. Take skillet out of oven and pour in batter, smoothing top. Bake until top is golden and cracked and a cake tester inserted into the middle comes out clean, about 30 minutes. Let cool before cutting.
1 cup unsweetened almond or soy milk
1 Tbsp apple cider vinegar
1 cup fine/medium cornmeal
1/4 cup maple syrup (or other liquid sweetener)
2 Tbsp coconut oil, melted
Grease an 8″x 8″ baking pan.
Mix the vinegar with the milk and set aside. Combine dry ingredients and mix well. In a separate bowl, combine the maple syrup, oil, pumpkin puree and curdled milk. Pour the wet into the dry and mix just until combined. Pour into your pan and bake for 25-30 minutes until top turns golden and edges pull away from the pan. Let rest for about 10 minutes before removing to a cooling rack.
This recipe is so easy! It comes together in just a few minutes, then bakes up into a beautifully soft cornbread:
How to make the perfect cornbread batter
- First, whisk the dry ingredients together very well in a medium bowl. This is important, because you want to distribute the baking powder evenly – otherwise your cornbread will not rise everywhere and look/taste pretty strange in places.
- Add all wet ingredients to a separate bowl or measuring jug and whisk them together until smooth.
- Pour the wet into the dry ingredients and fold together JUST until combined – do not use a whisk here, use a spoon or a spatula! Otherwise you’ll have dense and gummy cornbread.
- Do not forget to preheat the oven – baked goods with baking powder as the rising agent need heat quickly once they’re combined, so do make sure your oven is hot once the cornbread is ready to be baked.
- If you want to cool the cornbread completely before serving, I recommend lining the pan with parchment paper so you can lift the baked cornbread out of the pan to cool.
- I like to cool this in the pan on a wire rack for 10-15 minutes, then I serve it warm with whipped honey butter. The best!