Pumpkin Cornbread

This recipe has been featured in a post on The Recipe Girl Blog: Pumpkin Chili (with Pumpkin Cornbread, of course!)

Yield: 8 servings

Prep Time: 15 min

Cook Time: 30 min

Pumpkin Cornbread

Our family LOVED this. We used the Bob's Red Mill coarse grain cornmeal and enjoyed the surprising crunch within the bread. Terrific with a little honey butter and served alongside bowls of chili.

Ingredients:

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 Tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup cornmeal
2 large eggs
1 cup unsweetened pumpkin puree (canned or freshly cooked and processed)
2/3 cup light brown sugar, packed
1/4 cup canola oil
1 Tablespoon molasses

Directions:

1. Preheat oven to 400°F. Grease 10-inch glass pie pan or 9-inch square baking pan.

2. Sift flours, baking powder, salt and spices into a large mixing bowl. Whisk in cornmeal.

3. In separate bowl, beat eggs lightly. Whisk in pumpkin, brown sugar, oil and molasses.

4. Make a well in the dry mixture. Add pumpkin mixture and blend batter with a few quick strokes (just until blended- don't over-mix).

5. Pour batter into prepared pan. Bake for 30 minutes, or until cornbread is browned and the surface has a slightly springy feel.

Tips:

*We like to use Bob's Red Mill coarse grain corn meal for an added crunchy texture.
*Terrific with pumpkin chili!

Source: RecipeGirl.com (via Recipes from the Old Mill: Baking with Whole Grains -Thanks to CLBB: "heavy hedonist")

22 Responses to “Pumpkin Cornbread”

  1. postedSep 25, 2009 8:40 AM

    Hi! First time visitor via Pots and Pins! Will have to try this one for sure!

  2. postedSep 15, 2010 9:19 AM
    Elissa

    SO good! Added a smidge more pumpkin and about 1/3 cup ground flax too- will definitely be making again!

  3. postedOct 31, 2010 1:28 PM
    Cori

    My kitchen smelled SO good while it was cooking! A major hit with my family….this will definitely be a recipe I will make lots and lots!!!!

  4. postedOct 31, 2010 7:46 PM

    Looking forward to trying this recipe in this week’s menu! Thanks

  5. postedAug 31, 2011 4:00 PM
    Tamara

    Yum! I must try this recipe.

  6. postedOct 27, 2011 5:58 AM
    Tara

    Tried this last night with some chili–YUM! Soooo good served warm and cut open with a slab of butter. Thanks for posting!

  7. postedNov 6, 2011 5:54 AM

    This looks and sounds awesome! Love the color!

  8. postedNov 14, 2011 8:59 PM
    Shelley

    I used this cornbread for a base for some stuffing – spectacular! Looking for a new stuffing twist? Look no further.

  9. postedJul 22, 2012 8:02 PM

    Is it wrong that this seems like a good thing to go with summer pasta??? I have been on a cornbread kick so I think that am going to make this next week! Thanks for the great idea.

  10. postedSep 17, 2012 5:08 PM
    VG

    Would it be possible to get the nutritional content and I made it tonight with all wheat flour – seemed a bit dry…

    • September 18th, 2012 @ 5:47 PM

      Using all whole wheat flour is why the recipe turned out dry. WW flour and all-purpose are not an equal exchange- it changes the recipe quite a bit. I don’t have nutritional info. on this one, but you can always enter ingredients at http://recipes.sparkpeople.com/recipe-calculator.asp to figure out.

  11. postedMar 5, 2013 7:37 AM
    peggy

    what would the ww plus be

  12. postedApr 3, 2013 7:38 AM
    Julie

    Recipe calculator says 184 cal per serving if cut into 12 pieces.

  13. postedOct 28, 2013 3:11 PM
    Christy

    I don’t have molasses. Is there a substitute?

    • October 30th, 2013 @ 11:03 AM

      Not that I know of, but you could try googling “substitutes for molasses in baking” and see what you come up with!

  14. postedOct 31, 2013 7:08 PM

    I’ve never heard of this. We like pumpkin bread and we like cornbread so we should like this! Thanks for sharing.

  15. postedNov 5, 2013 3:21 PM
    Amanda

    I just made this, however- I followed the recipe EXACTLY and it made the mixture more like cookie dough. I added about 1/4 cup more pumpkin, upped the oil to 1/3 cup and put a little milk into the mixture. After doing this, it made it more the consistency of what it should look like. It turned out quite good. I could have omitted the milk probably and just had a thicker cornbread, but still quite good with the additions. I think also that next time I will cut back on flour and increase the corn meal, as it has almost more of a bready-texture than a corn bread texture. I used regular organic corn meal bought in bulk from whole foods. Unsure of brand. I am eating it with pumpkin chili! I just added some diced pumpkin to my usual chili and about 1 cup of pumpkin puree. It is really good together!

    • November 7th, 2013 @ 8:28 AM

      That’s really odd. We just had this for dinner last weekend, and it definitely was more of a batter than cookie dough!

  16. postedNov 17, 2013 2:30 AM
    cheryl munn

    I have this in the oven now. Used leftover organic sweet potato in place of pumpkin and organic unrefined coconut oil for the oil. I had the Bob’s Red Mill organic medium grind corn meal also. Can’t wait to try it! Thanks for the recipe!

  17. postedNov 20, 2013 4:12 PM
    Paula

    Can u sub regular flour for the wheat (how much), as I have no wheat on hand now!

    • November 20th, 2013 @ 4:30 PM

      It should be okay with just using regular all-purpose.

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