Comments on: Pumpkin Cornbread

By: Vicki

Vicki — Wed, 27 Feb 2013 02:11:15 +0000

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.

By: rinabeana

rinabeana — Sat, 29 Sep 2012 02:10:30 +0000

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!

By: michelle Spiziri

michelle Spiziri — Mon, 24 Sep 2012 00:35:06 +0000

just curious..does it matter to use extra virgin olive oil or plain olive oil? could I use a blood orange olive oil? are you familiar with orange and pumpkin combinations?

By: rolltide68

rolltide68 — Sun, 12 Feb 2012 23:16:48 +0000

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.

By: Brenda

Brenda — Sun, 06 Nov 2011 23:59:57 +0000

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!

By: Kim

Kim — Sun, 23 Oct 2011 18:20:57 +0000

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!

By: svyeta

svyeta — Thu, 20 Oct 2011 23:03:33 +0000

Loved it! I used half whole wheat flour and had to add another 10 minutes to bake it. Scrumptious!

By: Dyedinthewoolcook

Dyedinthewoolcook — Tue, 18 Oct 2011 09:11:59 +0000

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!

By: Lisa

Lisa — Mon, 10 Oct 2011 17:49:54 +0000

Great recipe!! Quick to whip up at last minute and very tasty. I used gluten free flour and added some roasted pumpkin seeds and sunflowers seeds for added crunch. Great with pork tenderloin and rosemary roasted veggies.

By: cherylr56

cherylr56 — Tue, 04 Oct 2011 02:40:03 +0000

The review link won’t let me submit a review, but this was great. Made it with tortilla soup. Hubby loved it, but thought it was a bit too sweet to crumble into the soup. That didn’t stop me, then I had a 2nd piece for dessert. He put butter on his, but it was so moist, I ate it without anything extra on it. Very good!