28 Reviews | Be the first to review!
Reviews
Flower Mama {LeAnna} on 10.3.2010
This is SO incredibly good! Made it tonight with a beef sirloin stew and it was the perfect companion. The only thing I did differently was use 1/2 TSP of cinnamon (I miss-read it) and a very scant 1/4 tsp of nutmeg. It was perfect for our tastes, and I think much more cinnamon would have been too over powering for our family. Also, didn’t have any molasses, but will add it next time. This is a keeper and perfect for autumn dishes!
goodie2s on 10.22.2010
I am a pumpkin addict so after seeing this recipe, I had to try it posted on Sugarcrafter’s blog. It was so yummy. I used a coarse ground corn meal( Bob’s Red mill) which gave it a very rustic texture. I know I will be making it many more times.
canadamel on 10.23.2010
I just pulled this from the oven. The house smells wonderful. What a delicious melding of flavors. Thank you for sharing this recipe!
judyloohoo on 10.24.2010
This is such versatile recipe. Imagine the possibilities. I made it last night. AWESOME. This morning used the leftovers for french toast with cream cheese on top. WINNER. I would love it toasted with just butter. Guaranteed to be a frequent flyer at my table.
jojo0676 on 10.25.2010
Awesome! I made this to go with my husbands “famous” football chili over the weekend. What a wonderful accompaniment.
kelleyish on 10.26.2010
My Mom and I made this over the weekend, and it was fabulous!! When we first cut into it we wondered if it was cooked enough, because it’s a little denser and more moist than regular cornbread, but it ended up just fine. Sooo good with lots of butter!
flemel2001 on 10.28.2010
Served this with a homemade broccoli, cannellini bean and cheddar soup! Very nice recipe!
on 10.29.2010
I’ve made this 3 times – once as written, once with the addition of green chiles (REALLY, green chiles go wonderfully with cinnamon and pumpkin and of course, cornbread 
!, and once Gluten-free using Pamela’s GF bread/flour mix.
All delicious – I enjoy a piece with my morning coffee as well as with soup/stew/pot roast. With the pumpkin and spices there is just enough sweet for me.
Thanks for the recipe!
Dalylah on 10.31.2010
We made this tonight to go with a big turkey dinner. It was very dense and flavorful. Perfect on a cold night with lots of butter. Thank you for sharing!
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21 Comments | Be the first to comment!
Comments
milkwithknives on 9.28.2010
Oh my gosh! I never thought of putting pumpkin into cornbread, but why not? I’m on a bit of a cornbread quest right now as soup/chili season is rapidly approaching, and I like the ones that have the 1:1 flour to cornmeal ratio the best. This is at the top of my “try” pile. Thanks, Tracy.
kristinmarie on 9.28.2010
What a great idea! I love making cornbread, can’t wait to try this!
kitchenma on 10.22.2010
How creative, I love it!! I will be trying this soon!
Cathy B. @ brightbakes on 10.22.2010
Cool!I adore all things pumpkin and squash-like! Can’t wait to try this…
love,
cathy b.
Not A Leaf on 10.22.2010
This sounds so good!! Very creative and perfect for fall! Will need to try it.
simplyfine on 10.22.2010
Whoa, cannot wait to try this. Will plan for next weeks try pile!
cindykeery on 10.22.2010
I’m in the middle of making this right now! I realized I don’t have enough cornmeal and no molasses… ooops. I’m going to send a kid to a neighbor for the cornmeal and improvise for the molasses. Let’s hope it turns out.
abbylyn on 10.23.2010
This sounds delicious! I don’t have molasses, as I never really use it, so I’m wondering if you think I could substitute real maple syrup (homemade) for it without a too noticeable difference?
judyloohoo on 10.23.2010
I just made this. OH MY HEAVEN……..I could roll in it.
judyloohoo on 10.24.2010
o.k. o.k……With the leftover corn bread I made french toast for breakfast for the fam. Cream cheese on top. Yeah Baby!!
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