This Pumpkin Cornbread is a fantastic spin on classic cornbread, made with pumpkin and spices. It is perfect for the holiday season.
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I love, love, love cornbread. Especially with soups, chili, and even just jam. My son Madden got the same love.

My sister recently made some Roasted Butternut Squash Cornbread and took it to a party, where it was a huge hit. That weekend on our weekly Saturday Starbucks date she was still raving about it, and said I needed to get it on my blog. Well, I didn’t have the patience to roast butternut squash that day so I just substituted it for pumpkin. It turned out delicious!

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I love that it is so festive as well. This time of year it is pumpkin everything, so why not make pumpkin cornbread, right?!

This Pumpkin Cornbread is a fantastic spin on classic cornbread, made with pumpkin and spices. It is perfect for the holiday season.

I can’t wait to add this to my Thanksgiving spread this year and have my sister try it out. Maybe we should have a cornbread show-down, now that sounds fun.

Enjoy! XOXO San

How do I make Pumpkin Cornbread?

Preheat the oven to 375 F

Spray 2 – 9 x 5 loaf pans with cooking oil, or line with parchment paper for easy removal.

In a large bowl mix together the cornmeal, flour, salt, nutmeg, cinnamon, ginger, baking powder, and baking soda. Set aside.

In another large bowl, whisk together the pumpkin, eggs, and honey until well combined. Add in the milk and butter and whisk until combined.

Mix together the dry ingredients with the wet ingredients until well combined.

Divide batter in between the two pans.

Bake the cornbread for 45-55 minutes, or until a toothpick inserted in the middle comes out clean.

Cool bread on a baking rack for 10-15 minutes, then remove from bread pan.

Serve immediately with butter or cool completely and wrap in Saran wrap or Ziplock bag to serve later.

Yellow cornmeal vs. White cornmeal

The only difference between the two types of cornmeal: yellow and white is simply just the color. Depending on the color of the corn when it was ground give you the color. So white corn gives white cornmeal and yellow corn gives you yellow cornmeal. They are interchangeable in recipes. I prefer yellow because of the richness in color, but you can use either one and the cornbread recipe will taste the same.

Want some more cornbread inspired recipes for the holidays? Try my Skillet Cornbread, Cornbread Stuffing, or this Cranberry Orange Cornbread Pound Cake.

Pin this to your favorite Pinterest board for later.

Pumpkin Cornbread pinterest image

Pumpkin Cornbread

Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Servings: 16 slices
Calories: 251 kcal
This Pumpkin Cornbread is a fantastic spin on classic cornbread, made with pumpkin and spices. It is perfect for the holiday season.

Ingredients
 

  • 3 cups cornmeal
  • 1 cup unbleached all-purpose flour
  • 2 teaspoons salt
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 15 ounce canned pumpkin
  • 4 eggs
  • 3-6 tablespoons honey depending on how sweet you like your cornbread
  • 2 cups milk
  • ½ cup unsalted butter melted and slightly cooled

Instructions
 

  • Preheat the oven to 375 F
  • Spray 2 - 9 x 5 loaf pans with cooking oil, or line with parchment paper for easy removal.
  • In a large bowl mix together the cornmeal, flour, salt, nutmeg, cinnamon, ginger, baking powder, and baking soda. Set aside.
  • In another large bowl, whisk together the pumpkin, eggs, and honey until well combined. Add in the milk and butter and whisk until combined.
  • Mix together the dry ingredients with the wet ingredients until well combined.
  • Divide batter in between the two pans.
  • Bake the cornbread for 45-55 minutes, or until a toothpick inserted in the middle comes out clean.
  • Cool bread on a baking rack for 10-15 minutes, then remove from bread pan.
  • Serve immediately with butter or cool completely and wrap in Saran wrap or Ziplock bag to serve later.
Calories: 251kcalCarbohydrates: 35gProtein: 6gFat: 9gSaturated Fat: 4gCholesterol: 59mgSodium: 392mgPotassium: 366mgFiber: 3gSugar: 6gVitamin A: 4420IUVitamin C: 1.2mgCalcium: 117mgIron: 2mg
Tried this recipe?Let us know what you think!

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