Pumpkin Corn Bread Recipe for Thanksgiving Celebrations

You are going to love this pumpkin corn bread recipe! Two of my favorite harvest time crops are pumpkins and corn.  Corn bread is popular in the colder weather in our house and is a wonderful addition to a meal of chili, a hearty soup or even an omelet.  We often have cornbread and fresh fruit for breakfast as well.  This Pumpkin Corn Bread recipe is very versatile because you can substitute any variety of mashed winter squash for the pumpkin if you’d rather.   This post contains affiliate links, and I will receive compensation if you make a purchase after clicking on my links.

Pumpkin Corn Bread Recipe for Thanksgiving Celebrations

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Pumpkin Corn Bread Recipe

I found this Pumpkin Corn Bread recipe in The Old Farmer’s Almanac Everyday Baking Cookbook. I’m sharing it with you with permission. While we love the flavor of traditional cornbread, this pumpkin cornbread is a wonderful change for fall. The added pumpkin makes the cornbread moist and full of flavor. If you don’t have pumpkin, you could probably try this with butternut squash just as easily.

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Pumpkin Corn Bread Recipe
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Ingredients

  • 1 1/4 all purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup sugar
  • 2 eggs
  • 2 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1 1/4 cups milk
  • 3/4 cup mashed or canned pumpkin or baked winter squash flesh, squashed
  • 5 tbsp unsalted butter
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Instructions

  1. Preheat the oven to 400F.
  2. Mix the flour, cornmeal, sugar, baking powder and salt in a large bowl. Set aside.
  3. In a smaller bowl, whisk the egg, then whisk in the milk and pumpkin. Set aside.
  4. Melt the butter in a 10" cast iron skillet.
  5. Pour most of the butter that you just melted into the egg/milk/pumpkin mixture, leaving just enough butter in the cast iron skillet to coat it.
  6. Whisk the egg/milk/pumpkin/butter mixture to blend.
  7. Make a well in the dry ingredients, add the egg/milk/pumpkin/butter mixture, and stir to combine thoroughly.
  8. Pour the batter into the cast iron skillet and smooth the top with a spoon.
  9. Bake on center rack of your oven for 25 minutes. Serve warm or at room temperature.
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Pumpkin Corn Bread Recipe
This is a great bread to have with Thanksgiving dinner and your guests will love the unique flavor. Be sure to cook it in a silicone cake pan or a very well greased cast iron pan so that it comes out in one piece. It will taste just as good if it sticks but will look much prettier in one piece when you serve it.

Enjoy this festive pumpkin corn bread recipe with melted butter and drizzled with local honey or Vermont maple syrup. Your guests will absolutely love it!


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Comments

  1. I love recipes like this, thanks!
  2. this looks delicious! I have never seen a recipe that combines pumpkin and corn bread before
  3. wow! i never knew this existed :D definitely gonna try it now!
  4. Julie Sullivan says:
    This sounds great, I taking this recipe!! I'm sure the kids would love it..
  5. Thanks for sharing the recipe. I have never had pumpkin cornbread, but it sounds good, If you get a chance check out some of my family favorite recipes on my blog Recipe for Life at: http://deborah-bateman.blogspot.com Blessings, Deborah H. Bateman-Author
  6. Sounds like a great idea for keeping the cornbread moist! Stumbled.
  7. Yum!!  I love corn bread, and this would be a great side dish for Thanksgiving dinner.  Thank you for posting this!!
  8. I love pumpkin! I've never thought to make it into a cornbread. Will have to give this recipe a try! 
  9. So smart to incorporate two fall flavors. I can't wait to try this.
  10. Has anyone else made this??? Sounds very interesting but don't want to waste ingredients and time....please give me your feed back! Thank you :)

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