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You are going to love this pumpkin corn bread recipe! Two of my favorite harvest time crops are pumpkins and corn. Cornbread 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.
Pumpkin Corn Bread Recipe
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.
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.
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.
Pumpkin cornbread using Jiffy Mix
This recipe is super easy to make. But, if you want to make it even easier, you can make pumpkin cornbread using Jiffy Mix. It’s fairly similar to my pumpkin corn bread recipe. But, if you don’t have cornmeal, it’s an easy alternative. Get the recipe here.
Pioneer woman pumpkin cornbread
A few years ago, I visited Oklahoma and had the chance to see where the Pioneer Woman show was filmed. I am a huge fan. So, if you want to make the Pioneer woman pumpkin cornbread recipe, what you’re really looking for is a skillet cornbread recipe like mine. But, if you want the exact recipe, here it is.
Toppings for cornbread
So, what you put on top of your cornbread really depends on your taste preferences. You can simply add a pat of butter and let it melt. Or, you can drizzle a bit of honey or maple syrup on top. Cornbread and honey is a wonderful flavor combination.
How to store cornbread
Because cornbread is bread, you need to store it tightly covered to keep it fresh and moist. I typically store mine in the refrigerator. I find that it stays better longer that way. If you store it tightly covered, it should stay good for about 3 to 5 days. Or course, mine never lasts that long because it is so good.
But, if you have more willpower than I do, you should have no problems provided it’s covered.
There are lots of different ways you can make a delicious cornbread recipe. You can easily use oil the way it is normally made. Or, substitute canned pumpkin, pureed winter squash, mashed bananas or even applesauce for the fat. It helps keep the fat content and calories lower. And, it adds a delicious taste to the cornbread recipe.
If you want a pumpkin walnut cornbread, you can simply add a cup of chopped nuts to the final batter before you bake it. Or, you can substitute whatever type of nuts you have on hand. Or, try tossing in pumpkin seeds or sunflower seeds. It’s a great way to add fiber to your cornbread recipe.
Now, pumpkin cornbread is still more similar to cornbread than a pumpkin bread is. So, if you want to make pumpkin bread, try my grain-free pumpkin bread recipe which is great for those that are gluten-free. Or, try a traditional pumpkin bread recipe here. I love the way the house smells when I make pumpkin bread. It smells like fall.
Enjoy this festive pumpkin cornbread recipe with melted butter and drizzled with local honey or Vermont maple syrup. Your guests will absolutely love it! Why not check out the authentic 18th-century cornbread in the video above.
Why not try this pumpkin cornbread muffin recipe.
You may also like these pumpkin recipes:
- Pumpkin cranberry coffee cake
- Spiced pumpkin bread pudding
- Cheryl Ladd’s pumpkin pie
- How to inject flavor into a turkey
- 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
- Preheat the oven to 400F.
- Mix the flour, cornmeal, sugar, baking powder and salt in a large bowl. Set aside.
- In a smaller bowl, whisk the egg, then whisk in the milk and pumpkin. Set aside.
- Melt the butter in a 10" cast iron skillet.
- 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.
- Whisk the egg/milk/pumpkin/butter mixture to blend.
- Make a well in the dry ingredients, add the egg/milk/pumpkin/butter mixture, and stir to combine thoroughly.
- Pour the batter into the cast iron skillet and smooth the top with a spoon.
- Bake on center rack of your oven for 25 minutes. Serve warm or at room temperature.
You can substitute mashed winter squash puree or applesauce for the pumpkin.
Amount Per Serving: Calories: 270 Total Fat: 10g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 69mg Sodium: 416mg Carbohydrates: 39g Net Carbohydrates: 0g Fiber: 3g Sugar: 8g Sugar Alcohols: 0g Protein: 7g
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email email@example.com to chat.