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.
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.
Preheat the oven to 400 degrees F and grease an 8×8 baking dish. Set aside.
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, brown sugar, and cornmeal.
Mix until combined and there are no brown sugar clumps.
In a small bowl, lightly beat the eggs.
Stir in the pumpkin, olive oil, and molasses.
Add the wet ingredients to the dry ingredients and stir until just combined.
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.
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!
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.
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.
A delightful fall twist on a classic, perfect with a big bowl of chili!
- 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
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.
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!
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?
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!
Ashley Perry on 10.7.2011
I cooked this cornbread recipe in a muffin tin instead of an 8×8 dish. I cooked it for about 11-13 min until a toothpick came out clean and it was perfect for serving guests! It made 12 large muffins. You could put less mixture in each tin and make more though.
I made this last night with a White Chicken Chili recipe I found on TK. Both were amazing! I am not a huge fan of cornbread because it is usually so dry, but w/ the pumpkin in this recipe it definitely moistens it up and is deliciously sweet w/ all of the fall spices.
Sharon on 10.3.2011
I made this last night, and it was delicious!!!! Served it with my chili – a perfect dinner for a cool, wet Fall day. Yum.
Kim on 9.30.2011
I made this yesterday and it came out SOOOO good!!! I also made PW’s chili from her recent “Frito Pie” post. Delish.
GregH on 9.29.2011
wow, you combined the 2 things i love most to eat, pumpkin and cornbread!
Lauren on 9.29.2011
I felt the first crispness of fall this morning and will definitely be making this tonight!
funsizesarge on 9.29.2011
Made this last night for my morning meeting – LOVE the way they came out! Just the right pumpkin spice flavor! I can see them being good with chili but they were awesome warm with some drizzled honey. Thank you for this recipie!
Lisa @ Life in Green on 9.29.2011
Yes Please! I love this combo.
Angelina Ford on 9.29.2011
I bet you could also substitute canned squash for this! I had to use squash to make pumpkin chocolate chip whoopie pies when my local stores were out of pumpkin puree. No one could tell the difference and they were delicious!
deb on 9.29.2011
I made this last night, it was SO GOOD! I had to add a little milk because my pumpkin was on the dry side but otherwise followed the recipe. I served it with a crockpot cooked pork roast and a cabbage/apple slaw.
Ann on 9.28.2011
What a terrific recipe! Your pictures are a feast for the eyes! I’ve been thinking of you – and hope you are well….
Caroline Hanna on 9.28.2011
Wow…I love cornbread and pumpkin so my night just got a whole lot better reading this post! Thanks for sharing – my boyfriend will thank you too!
Katrina on 9.28.2011
I need this in my life. Loooove it!
Amie on 9.28.2011
I found this recipe on another site and decided to see if I could make it gluten free. I used King Arthur’s GF flour mix in place of the flour and added 1/2 tsp. xanthan gum. It was delicious. The pumpkin flavor isn’t overpowering but comes through just perfect. The texture was great. We dipped ours in homemade chili. Mmmmm!!
Sarah Bee on 9.28.2011
That sounds amazing….if only my husband would be open to trying new food things.
Heather of Kitchen Concoctions on 9.28.2011
OMG!!! I love cornbread, and this twist is PERFECT for fall!! Cannot. Wait. To. Make. This.
Becky Bee on 9.28.2011
This looks sooo good. I can’t wait to make this for my family.
Jenny M. on 9.28.2011
Thanks! This looks delicious!
Tracy (sugarcrafter) on 9.28.2011
Thanks for featuring my pumpkin cornbread today! I’m so glad you enjoyed it!
SnoWhite @ Finding Joy in My Kitchen on 9.28.2011
We make a sweet potato corn bread — very similar to this, and it is one of our fall favs! Ours is 100% GF too.
Jodie (www.allgoodinmommyhood.com) on 9.28.2011
You can bet I’ll be making this! What a fabulously delicious combination – pumpkin and cornbread.
I have a delicious cornbread, but I’m thinking the pumpkin version may be making to to Thanksgiving! Thanks!!!
My cornbread (if you want to try this!)
Grace G. on 9.28.2011
Looks SO good!!! I hate how dry cornbread can be and hate that adding butter is so fatty! The pumkin would add moisture while being low-fat too! I am making this TONIGHT!
Amber on 9.28.2011
The Maple Cornbread from TK has been my favorite cornbread recipe for quite a while, but I’m a sucker for anything pumpkin in the fall… we might have to give this a try!
The Mrs @ Success Along the Weigh on 9.28.2011
I just sent the hubby a note to pick up some cornmeal on the way home and I’m checking the pantry for molasses. This looks AMAZING!!!
Yeah…I really need to eat breakfast before looking at food blogs.
Heather (Heather's Dish) on 9.28.2011
this is genius…two things i adore all in one! i’ll take 2 slices, extra butter please