Savory Pumpkin Cornbread Recipe
Introduction
Pumpkin cornbread is a warm, comforting twist on the classic Southern favorite. Combining the sweetness of pumpkin with the hearty texture of cornmeal, this recipe is perfect for autumn gatherings or a cozy weeknight side dish.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 cup pumpkin puree
- 2 large eggs
- 1 cup milk
- 1/4 cup sugar
- 1 tablespoon baking powder
Instructions
- Step 1: Preheat your oven to 375°F (190°C). In a large bowl, combine the cornmeal, flour, sugar, and baking powder.
- Step 2: In a separate bowl, whisk together the pumpkin puree, eggs, and milk until smooth.
- Step 3: Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Step 4: Pour the batter into a greased baking dish, spreading it evenly.
- Step 5: Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden.
- Step 6: Let cool slightly before slicing and serving warm.
Tips & Variations
- For extra flavor, add 1 teaspoon of cinnamon or pumpkin pie spice to the dry ingredients.
- Use buttermilk instead of regular milk for a tangier taste and softer texture.
- Fold in 1/2 cup of chopped nuts or dried cranberries for added texture and sweetness.
Storage
Store leftover pumpkin cornbread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze wrapped tightly for up to 2 months. To reheat, warm slices in a toaster oven or microwave until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin for this recipe?
Yes, canned pumpkin puree works perfectly and saves time compared to fresh pumpkin.
What can I substitute if I don’t have cornmeal?
If you don’t have cornmeal, you can use finely ground polenta or a mix of corn flour and flour, though the texture may be slightly different.
PrintSavory Pumpkin Cornbread Recipe
This Pumpkin Cornbread is a moist and flavorful twist on classic cornbread, combining the sweetness of pumpkin puree with the hearty texture of cornmeal. Perfect for autumn meals or as a comforting side dish, it’s quick to prepare and baked to golden perfection.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup sugar
Wet Ingredients
- 1 cup pumpkin puree
- 2 large eggs
- 1 cup milk
Instructions
- Mix Ingredients: In a large bowl, combine the cornmeal, flour, baking powder, and sugar. In a separate bowl, whisk together the pumpkin puree, eggs, and milk until well blended. Pour the wet ingredients into the dry ingredients and stir until just combined without overmixing.
- Pour Batter: Grease a baking dish (such as an 8×8 inch pan) and pour the batter evenly into the dish, smoothing the top with a spatula to ensure even cooking.
- Bake: Preheat the oven to 375°F (190°C). Bake the cornbread for 25 to 30 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown. Let it cool slightly before serving.
Notes
- For a richer flavor, substitute half the milk with buttermilk.
- You can add spices such as cinnamon, nutmeg, or pumpkin pie spice for extra warmth.
- Make sure not to overmix the batter to keep the cornbread light and tender.
- This recipe yields a moist cornbread perfect for serving alongside soups or chili.
Keywords: pumpkin cornbread, cornbread recipe, pumpkin bread, baked cornbread, fall recipes
