30 Reviews | Be the first to review!
Reviews
SinCitySugar on 9.11.2011
This is a fantastic recipe! Moist and flavorful with just the right amount of sweetness without being pumpkin bread. Great with any hearty soup!
Robin on 9.30.2011
We had this for dinner last night with our chicken casserole. It was delicious. I used canola oil in place of the olive oil. Since the casserole baked at 375, this went in at the same time as the casserole and baked for 35 minutes. The left overs were warmed in the microwave for breakfast. Yum!
Dyedinthewoolcook on 10.18.2011
What a wonderful recipe! I made this last night to go with Chicken Cheddar Chowder for dinner and the corn bread was delicious. I did alter the recipe a bit by changing the wheat flour to oat flour along with a tsp of Guar gum, to make it wheat free. I also added a 1/4 tsp of ginger because I love the taste of ginger and pumpkin together. It was a great hit with my family and I will definitely be making this one again!
svyeta on 10.20.2011
Loved it! I used half whole wheat flour and had to add another 10 minutes to bake it. Scrumptious!
Kim on 10.23.2011
very tasty cornbread! The flavours are really nice with moroccan-spiced stew! I had a little bit less than a cup of pumpkin, so i made up the difference with plain yogurt and it came out fab!
Brenda on 11.6.2011
I made this tonight to go with some beef and lentil soup. It was delicious! I grew up eating corn bread with molasses along with chili. So, of course I topped my square with molasses. This recipe is a keeper!
rolltide68 on 2.12.2012
I dislike cornbread, but like pumpkin so I was optimistic. Baked in a cast iron skillet (I like crunchy) and it was delicious. It’s going in my repertoire. Thanks so much for sharing.
rinabeana on 9.28.2012
After making this recipe, I saw no further need for making “normal” cornbread. Why had I never thought of this before? Everyone I’ve made it for has raved. My favorite accompaniments are chili and shrimp creole. THANK YOU SO MUCH!
Vicki on 2.26.2013
Love this! I used honey instead of the molasses and added a little Silk Almond unsweetened milk to thin out the batter just a bit. This is our new go-to cornbread! Thanks for a the fabulous recipe.
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22 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.
Aparna 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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