Pumpkin Cornbread Recipe
Introduction
Pumpkin Cornbread is a comforting twist on classic cornbread, combining the subtle sweetness of pumpkin with the hearty texture of cornmeal. It’s perfect as a side for fall meals or enjoyed on its own with a pat of butter.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 cup pumpkin puree
- 2 large eggs
- 1 cup milk
- 1/4 cup sugar
Instructions
- Step 1: Preheat your oven to 375°F (190°C). In a large bowl, combine the cornmeal, flour, pumpkin puree, eggs, milk, and sugar. Mix until smooth and fully incorporated.
- Step 2: Pour the batter evenly into a greased baking dish. Bake for 25 to 30 minutes, or until the top is set and a toothpick inserted into the center comes out clean.
Tips & Variations
- For extra moisture, try adding a tablespoon of melted butter or oil to the batter.
- Swap half the milk for buttermilk to add a slight tang and tender crumb.
- Add spices like cinnamon, nutmeg, or ginger for a warm pumpkin flavor enhancement.
- Stir in some chopped nuts or dried cranberries for texture and bursts of flavor.
Storage
Store pumpkin cornbread covered at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices in the microwave or oven until warmed through. For longer storage, freeze wrapped tightly for up to 3 months and thaw before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin puree for this recipe?
Yes, canned pumpkin puree works perfectly and is convenient to use. Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.
Can I make this cornbread gluten-free?
To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that your cornmeal is also certified gluten-free to avoid cross-contamination.
PrintPumpkin Cornbread Recipe
This Pumpkin Cornbread recipe combines the sweet, earthy flavors of pumpkin puree with the hearty texture of cornmeal, resulting in a moist and flavorful bread perfect for autumn gatherings or as a comforting side dish year-round.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9 servings 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
Wet Ingredients
- 1 cup pumpkin puree
- 2 large eggs
- 1 cup milk
Instructions
- Mix Ingredients: In a large mixing bowl, combine the cornmeal, flour, and sugar. In a separate bowl, whisk together the pumpkin puree, eggs, and milk until smooth. Gradually add the wet mixture to the dry ingredients, stirring until just combined and no large lumps remain.
- Pour into Baking Dish: Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or line it with parchment paper. Pour the batter evenly into the prepared dish and smooth the top with a spatula.
- Bake Until Set: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Remove from oven and allow to cool slightly before slicing and serving.
Notes
- You can substitute milk with any plant-based milk for a dairy-free option.
- For added flavor, consider stirring in spices like cinnamon, nutmeg, or cloves into the batter.
- This cornbread pairs beautifully with chili or can be enjoyed on its own with butter.
Keywords: pumpkin cornbread, autumn bread, cornbread recipe, pumpkin puree, vegetarian cornbread, easy baked bread
