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Pumpkin Cornbread

by Laura

At our house, it’s a tradition that for Halloween I make my mom’s Sweet Chili for dinner.  Then I usually make cornbread or bread sticks to go along with it.   If you have a similar tradition, I have a great recipe for you to give a try this year, Pumpkin Cornbread.  This is a recipe that I found at Recipe Girl.  It really intrigued me with how it would all taste.

This recipe is much healthier than my normal cornbread recipe.  Not only are you adding nutrition with the addition of pumpkin, it also includes whole wheat flour and only 1/4 cup of oil.  My cornbread recipe is so delicious but it calls for 1 whole cup of butter.  I was really surprised at the flavor of this cornbread.  It was so delicious and a nice change.  You really can’t taste the pumpkin but you do get a cornbread with a nice fall flavor from the addition of molasses, cinnamon and nutmeg.  Give it a try!

Make sure to stop back tomorrow.  I am going to share a recipe that I served with this cornbread that made it even more tasty.  Then on Saturday, I’ll share a quick recipe you can add to your Halloween meal.

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Pumpkin Cornbread | realmomkitchen.com

Pumpkin Cornbread


  • Author: Laura
Scale

Ingredients

  • ½ cup all-purpose flour
  • ½ cup whole wheat flour
  • 1 Tbsp baking powder
  • 1 tsp salt
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 cup cornmeal
  • 2 large eggs
  • 1 cup pumpkin puree (canned or freshly cooked and processed)
  • 2/3 cup brown sugar
  • ¼ cup canola oil
  • 1 Tbsp molasses

Instructions

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 in 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 overmix.  I also do this this a fork).
5. Pour batter into prepared pan. Bake for 30 minutes, or until cornbread is browned and the surface has a slightly springy feel.

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23 comments

Pumpkin Cornbread - Real: The Kitchen and Beyond March 20, 2013 - 6:50 am

[…] bread for tonight’s soup. I went to one of my favorite go-to bloggers on things food related, Real Mom Kitchen.  I was searching for cornbread recipes since I STILL haven’t found the best cornbread […]

Reply
Logan Michaels September 28, 2011 - 5:38 pm

Very interesting and delicious recipe. I should try it.

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Heather October 27, 2013 - 2:16 pm

I just made these and like it. The only thing I would add is a little more sugar. I like my cornbread a little on the sweet side. Other than that this is going to be great with my White Bean Chicken Chili tonight at Church. BTW, I made these in my mini muffin tin and cooked them for about 8 min or so.

Reply
Pumpkin Cornbread « It's Not a Deal if… September 26, 2011 - 11:58 am

[…] bread for tonight’s soup. I went to one of my favorite go-to bloggers on things food related, Real Mom Kitchen.  I was searching for cornbread recipes since I STILL haven’t found the best cornbread […]

Reply
Dane Rox September 21, 2011 - 12:11 am

That cornbread is mouthwatering. Thanks for the recipe. 😀

Reply
Butternut Squash Cornbread | Fat Girl Trapped in a Skinny Body August 30, 2011 - 9:54 am

[…] Adapted from Real Mom KitchenMakes 1 9 inch round pan, 8-12 […]

Reply
Dane Rox August 29, 2011 - 2:57 pm

The pic looks so real I wanna bite it.
Thanks for your recipe, looks easy I can even try it myself.

Reply
Nick April 5, 2011 - 2:00 pm

When my kids were younger, we baked a lot of pumpkin-related items, such as pumpkin bread and pumpkin muffins as a way to get them to get some vegetables in them.
Never thought about pumpkin cornbread. I’m going to give that a try.

Reply
Ken Snodin March 30, 2011 - 3:50 am

Looks yummy will have to give it a try.

Reply
Guess What’s Back | Eating Bird Food October 17, 2010 - 7:48 pm

[…] Eat, Drink, and Be Vegan (one of my favorite cookbooks). Continuing my pumpkin obsession, I made Pumpkin Cornbread from Real Mom Kitchen to pair with the […]

Reply
Sweet Surprises | Eating Bird Food October 15, 2010 - 8:34 pm

[…] followed this recipe but  decided to cut the brown sugar down to 1/2 cup instead of 2/3 because the recipe also calls […]

Reply
Bekah November 12, 2009 - 9:57 pm

So I just commented on your old blog, but now I must do it on here! Your blog has such yummy recipes, and I’m glad I found this recipe linking to your blog. 🙂
I’ll definitely be making this in the near future, possibly making a few adjustments as well as linking to your recipe. It looks like a Holy Yum.

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Laura October 30, 2009 - 8:41 am

I don't see why you could make them into muffins. I would think this recipe would make 12.

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Lindsay October 30, 2009 - 8:37 am

Can you make them as muffins?

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Susieqtpie October 30, 2009 - 6:09 am

hmmmmm….. I want to try it! I'm intrigued. Thanks for the idea.

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Camille October 29, 2009 - 1:25 pm

I was reading a November BHG magazine today and saw a Thanksgiving meal with pumpkin corn bread. I had never heard of it before! I'm glad you posted the recipe hear. Very anxious to give it a whirl!

Reply
Camille October 29, 2009 - 1:25 pm

I was reading a November BHG magazine today and saw a Thanksgiving meal with pumpkin corn bread. I had never heard of it before! I'm glad you posted the recipe hear. Very anxious to give it a whirl!

Reply
A Fist Full of Dandelions October 29, 2009 - 12:09 pm

mmmmm! That sounds delicious!

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A Fist Full of Dandelions October 29, 2009 - 12:09 pm

mmmmm! That sounds delicious!

Reply
The Apple Hill Adventurer October 29, 2009 - 8:04 am

oh wow, this looks yummy AND healthy. def need to give it a try!

Reply
The Apple Hill Adventurer October 29, 2009 - 8:04 am

oh wow, this looks yummy AND healthy. def need to give it a try!

Reply
RecipeGirl October 29, 2009 - 6:46 am

Yippee! So glad you enjoyed. Looks like it turned out perfect.

Reply
RecipeGirl October 29, 2009 - 6:46 am

Yippee! So glad you enjoyed. Looks like it turned out perfect.

Reply

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