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Pumpkin Cornbread

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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 for pumpkin cornbread 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!

Pumpkin Cornbread | realmomkitchen.com

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.

Pumpkin Cornbread | realmomkitchen.com

Pumpkin Cornbread

Real Mom Kitchen

2.5 from 2 votes
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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
  • ⅔ cup brown sugar
  • ¼ cup canola oil
  • 1 Tbsp molasses

Instructions
 

  • Preheat oven to 400°F. Grease 10-inch glass pie pan or 9-inch square baking pan.
  • Sift flours, baking powder, salt and spices in a large mixing bowl. Whisk in cornmeal.
  • In separate bowl, beat eggs lightly. Whisk in pumpkin, brown sugar, oil and molasses.
  • 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).
  • Pour batter into prepared pan. Bake for 30 minutes, or until cornbread is browned and the surface has a slightly springy feel.
Tried this recipe?Let us know how it was!
Laura
2.50 from 2 votes (1 rating without comment)

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20 Comments

  1. Pingback: Pumpkin Cornbread - Real: The Kitchen and Beyond

    1. 4 stars
      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
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  7. 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
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  11. 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.

    Reply

  15. 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