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Pumpkin Cornbread

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: Pumpkin Cornbread. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Tracy of Sugarcrafter.

 
Fall is here and that means it’s pumpkin season. I love cooking and baking with pumpkin and I am always looking for new ways to use pumpkin in the kitchen. I recently stumbled upon this recipe for Pumpkin Cornbread from Tasty Kitchen member Tracy (sugarcrafter) and immediately added it to my “must try” pumpkin list. I made vegetarian chili for dinner one night and decided it was the perfect time to whip up a batch of Pumpkin Cornbread. 

 
 
 
Tasty Kitchen Blog: Pumpkin Cornbread. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Tracy of Sugarcrafter.

To make the Pumpkin Cornbread, you will need the following ingredients: flour, baking powder, salt, cinnamon, nutmeg, brown sugar, cornmeal, eggs, pumpkin puree, olive oil, and molasses. 

 
 
 
Tasty Kitchen Blog: Pumpkin Cornbread. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Tracy of Sugarcrafter.

Preheat the oven to 400 degrees F and grease an 8×8 baking dish. Set aside. 

 
 
 
Tasty Kitchen Blog: Pumpkin Cornbread. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Tracy of Sugarcrafter.

In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, brown sugar, and cornmeal. 

 
 
 
Tasty Kitchen Blog: Pumpkin Cornbread. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Tracy of Sugarcrafter.

Mix until combined and there are no brown sugar clumps. 

 
 
 
Tasty Kitchen Blog: Pumpkin Cornbread. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Tracy of Sugarcrafter.

In a small bowl, lightly beat the eggs. 

 
 
 
Tasty Kitchen Blog: Pumpkin Cornbread. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Tracy of Sugarcrafter.>

Stir in the pumpkin, olive oil, and molasses. 

 
 
 
Tasty Kitchen Blog: Pumpkin Cornbread. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Tracy of Sugarcrafter.

Add the wet ingredients to the dry ingredients and stir until just combined. 

 
 
 
Tasty Kitchen Blog: Pumpkin Cornbread. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Tracy of Sugarcrafter.

Pour the cornbread batter into the prepared pan and smooth with a spatula. Bake for 30 minutes or until a knife inserted in the center comes out clean. 

 
 
 
Tasty Kitchen Blog: Pumpkin Cornbread. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Tracy of Sugarcrafter.

We served the warm cornbread with our chili and it was heavenly. It is good dunked into the chili or with a little butter and honey drizzled on top. I love the texture and color of this cornbread. It’s a winner indeed! 

 
 
 
Tasty Kitchen Blog: Pumpkin Cornbread. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Tracy of Sugarcrafter.

The slightly sweet cornbread is moist with a hint of fall spices. It is super easy to whip up and is a perfect side to any fall meal. It is also great for breakfast. We reheated a few slices and enjoyed them in the morning.

 
 
 
Tasty Kitchen Blog: Pumpkin Cornbread. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Tracy of Sugarcrafter.

If you are a pumpkin fan and are looking for a new recipe to try, make this Pumpkin Cornbread. It is fantastic! Thanks Tracy for sharing your recipe. Make sure you head on over to Tracy’s blog, Sugarcrafter, for other delicious recipes. I guarantee you will leave hungry. 

 
 

Printable Recipe

Pumpkin Cornbread

See the full recipe post on Tracy (sugarcrafter)’s site!
4.93 Mitt(s) 32 Rating(s)32 votes, average: 4.93 out of 532 votes, average: 4.93 out of 532 votes, average: 4.93 out of 532 votes, average: 4.93 out of 532 votes, average: 4.93 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 12

12

Description

A delightful fall twist on a classic, perfect with a big bowl of chili!

Ingredients

  • 1 cup Flour
  • 1 Tablespoon Baking Powder
  • 1 teaspoon Kosher Salt
  • ½ teaspoons Ground Cinnamon
  • ¼ teaspoons Ground Nutmeg
  • ½ cups Brown Sugar
  • 1 cup Cornmeal
  • 2 whole Eggs
  • 1 cup Pumpkin Puree
  • ¼ cups Olive Oil
  • 1 Tablespoon Molasses

Preparation Instructions

Preheat the oven to 400 degrees F and grease an 8×8″ baking dish.

In a medium bowl, whisk together the flour, baking powder, salt, spices, brown sugar, and cornmeal.

In a small bowl, lightly beat the eggs, and then stir in the pumpkin, oil, and molasses.

Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the pan, smoothing out the top as much as possible.

Bake 30 minutes or until a knife inserted in the center comes out clean. Serve warm.

 
 
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Maria and her husband Josh (who she affectionately refers to as her “dough boy”) blog at Two Peas and Their Pod. They’ve been featured on Saveur, Eatocracy, Gourmet Live, Glamour, and the Los Angeles Times, to name just a few. We’re so glad to have them here!

 

29 Comments

Comments are closed for this recipe.

Nicole on 11.27.2011

This was a success but I added a little more olive oil, a little melted butter and a dash of milk to up the moistness factor. Was the only thing the youngest member at our Thanksgiving table, a two-year-old, would eat. In her words, “Mmm, this is SO good.”

Savvy on 11.13.2011

What r the measurements??? This LOOKS AMAZIN!

allana on 10.14.2011

does it matter if i use light or dark brown sugar?

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cryssteen on 10.11.2011

well, if this isn’t two of my favorite things thrown together…

Curt on 10.7.2011

This really sounds good. I love cornbread, and I can only imagine what it tastes like with pumpkin added in!