This sweet Halloween Cornbread is so fun and festive! It makes a great addition to your Halloween party or any even any fall spread.

Halloween Cornbread
Now originally I wanted to call it Candy Corn Cornbread, but everyone I told this to in my family made a very sour face and was like, “gross!” My husband looked at me like I was crazy.
Okay now people, it isn’t made of candy corn but the colorful layers were inspired by candy corn.

You see, every Halloween my family’s tradition is to have a chili dinner on Halloween before we go out trick-or-treating, this tradition has been in my family since I was a wee-one. It is so fun and all my kids love it, my husband doesn’t like beans, so he grabs a hamburger, but I love this tradition and I look forward to my dad’s chili with BEANS!

All of October I saw treats inspired by candy corn, like my BFF Sarah over at High Heels and Grills who made these Candy Corn Sugar Cookie Bars… yum! Then a few days ago, while thinking about what I had to bring to my family’s chili dinner, I thought why not “candy cornize” the cornbread. Making the layers of candy corn in the bread and cutting it into triangles. The kids would love it! It would be fun and festive. I just couldn’t wait.

This sweet Halloween Cornbread is so fun and festive! It makes a great addition to your Halloween party or any even any fall spread.
They turned out perfect!!! When my kids came home from school and saw the cornbread they flipped. I can’t wait for tomorrow and this Candy Corn…wait I mean Halloween Cornbread.
Enjoy! XOXO San

How do you make Halloween Cornbread?

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9×13 inch metal cake pan.

  • In a large bowl beat butter and sugar until light and fluffy, add in eggs. In a small bowl combine flour, cornmeal, salt, and baking powder, then add to sugar mixture slowly. Gradually pour in milk and beat until well combined.

  • Using three cereal sized bowls, divide the batter evenly. I just eyeball it. In one, add yellow food coloring, until you get the shade of yellow that you like. In the next one, add 4 red drops food coloring and 6 yellow drops food coloring, adjust red and yellow to get the orange color you want. The last bowl leave as is.

  • Pour the yellow batter into prepared pan and spread evenly. Top with orange batter and gently spread, make sure you have an even layer. Then add the plain batter and spread evenly.

  • Bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

 

Love fall cornbread ideas? Be sure to check out this Pumpkin Cornbread! If you’re looking for another candy corn inspired recipe, try my Candy Corn Rice Krispies Treats.

Don’t forget to pin this to your favorite Pinterest board to save for later!

 

Halloween Cornbread

Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 24
Calories: 222 kcal
This sweet Halloween Cornbread is so fun and festive! It makes a great addition to your Halloween party or any even any fall spread.

Ingredients
 

  • 2 cups all-purpose flour
  • 2 1/4 cups white cornmeal you can use yellow but the white shows the colors better
  • 1 1/3 cups white sugar
  • 2 teaspoon salt
  • 8 teaspoons baking powder
  • 2 eggs
  • 2 cups milk
  • 1 cup butter or margarine
  • 1 bottle red food coloring
  • 1 bottle yellow food coloring

Instructions
 

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch metal cake pan.
  • In a large bowl beat butter and sugar until light and fluffy, add in eggs. In a small bowl combine flour, cornmeal, salt, and baking powder, then add to sugar mixture slowly. Gradually pour in milk and beat until well combined.
  • Using three cereal sized bowls, divide the batter evenly. I just eyeball it. In one, add yellow food coloring, until you get the shade of yellow that you like. In the next one, add 4 red drops food coloring and 6 yellow drops food coloring, adjust red and yellow to get the orange color you want. The last bowl leave as is.
  • Pour the yellow batter into prepared pan and spread evenly. Top with orange batter and gently spread, make sure you have an even layer. Then add the plain batter and spread evenly.
  • Bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Notes

Recipe adapted from Whole Wheat Cornbread
Calories: 222kcalCarbohydrates: 32gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 34mgSodium: 277mgPotassium: 248mgFiber: 1gSugar: 12gVitamin A: 295IUCalcium: 90mgIron: 1.2mg
Tried this recipe?Let us know what you think!

 

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7 Comments

  1. 5 stars
    My husband doesn’t like beans, so he gets a dordle hamburger instead, but I really like this tradition and look forward to my dad’s chili with BEANS every year.

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