Pumpkin Corn Bread Recipes

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PUMPKIN CORNBREAD



Pumpkin Cornbread image

Pumpkin Cornbread from Delish.com is an absolute must try this fall.

Categories     pumpkin cornbread     fall recipes     homemade cornbread     pumpkin recipes     side dishes     honey butter     sweet cornbread

Time 35m

Yield 8-10

Number Of Ingredients 19

For the cornbread
Cooking spray, for pan
1 c. yellow cornmeal
1 c. all-purpose flour
1 tbsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. baking soda
3/4 tsp. salt
1 c. pumpkin puree
1/2 c. sour cream
1/3 c. brown sugar
1/4 c. melted butter
2 eggs
For the whipped honey butter
1/2 c. butter, softened
2 tbsp. honey
1 tsp. salt
1/4 tsp. ground cinnamon

Steps:

  • Preheat oven to 400° and grease a 9" square baking dish with cooking spray. In a large bowl, whisk together cornmeal, flour, baking powder, cinnamon, nutmeg, baking soda and salt.
  • In a separate medium bowl, whisk together pumpkin puree, sour cream, brown sugar, and melted butter until smooth. Add eggs one at a time, beating well between each addition. Pour over the dry ingredients and stir until just combined.
  • Spread batter in prepared baking dish and bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool before slicing into squares.
  • In a medium bowl, whip butter, honey, salt, and cinnamon until fluffy. Serve with cornbread.

PUMPKIN CORN BREAD



Pumpkin Corn Bread image

This has become a regular fall item at our house. It has a subtle pumpkin flavor with hints of cinnamon, nutmeg and clove. While it's sweet enough to satisfy my sweet tooth, yet pairs well with a soup or stew.-

Provided by Taste of Home

Time 45m

Yield 24 servings.

Number Of Ingredients 13

1-1/2 cups all-purpose flour
1 cup cornmeal
3/4 cup packed brown sugar
2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 eggs
1-1/2 cups solid-pack pumpkin
1/2 cup 2% milk
3 tablespoons butter, melted
pumpkin butter

Steps:

  • In a large bowl, combine the first eight ingredients. In a small bowl, whisk the eggs, pumpkin, milk and butter. Stir into dry ingredients just until moistened. Transfer to a greased 13x9-in. baking dish., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Serve warm. If desired, serve with pumpkin butter.

Nutrition Facts : Calories 102 calories, Fat 2g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 105mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.

PUMPKIN CORNBREAD



Pumpkin Cornbread image

Pumpkin puree gives this skillet buttermilk cornbread a cozy fall twist. Serve at Thanksgiving dinner or any celebration that calls for a delicious fall side dish.

Provided by Anita Schecter

Categories     Side Dish     Bread

Time 40m

Yield 8

Number Of Ingredients 13

2 eggs
1/2 cup tightly packed light brown sugar
1/3 cup canola oil
1 tablespoon maple syrup
1 teaspoon vanilla extract
1 cup unsweetened pumpkin puree
1 cup all-purpose flour
1 cup cornmeal
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 tablespoon unsalted butter to grease the baking dish

Steps:

  • Preheat the oven to 375 F.
  • In a large bowl, whisk together the eggs, light brown sugar, canola oil (or other vegetable oil), maple syrup, and vanilla extract.
  • Whisk in the pumpkin puree.
  • In a separate bowl, stir together the all-purpose flour, cornmeal, baking powder, baking soda, salt, and cinnamon.
  • Mix the dry ingredients into the wet until combined.
  • Grease a cast iron pan or 9-inch baking dish and pour in the batter.
  • Bake for approximately 25 minutes or until a toothpick, inserted in the center, comes out clean.

Nutrition Facts : Calories 285 kcal, Carbohydrate 40 g, Cholesterol 50 mg, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, Sodium 555 mg, Sugar 14 g, Fat 12 g, ServingSize 8 Servings, UnsaturatedFat 0 g

PUMPKIN CORNBREAD



Pumpkin Cornbread image

I developed this recipe as a cross between pumpkin pie and cornbread! This makes a moist, flavorful cornbread. This is sweet without being too sweet!

Provided by sueb

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 35m

Yield 12

Number Of Ingredients 12

cooking spray
2 cups cornmeal
3 tablespoons whole wheat flour
1 tablespoon baking powder
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
1 cup soy milk
1 cup sour cream
¾ cup pumpkin puree
¼ cup oil
¼ cup agave nectar
1 egg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat the inside of a 9x13-inch baking dish with cooking spray.
  • Combine cornmeal, flour, baking powder, cinnamon, and allspice together in a bowl.
  • Whisk soy milk, sour cream, pumpkin, oil, agave nectar, and egg together in a bowl until smooth. Mix cornmeal mixture into soy milk mixture until batter is smooth; pour into the prepared dish.
  • Bake in the preheated oven until the top springs back when gently touched and edges are brown, 25 to 30 minutes.

Nutrition Facts : Calories 204.1 calories, Carbohydrate 26 g, Cholesterol 23.9 mg, Fat 10.2 g, Fiber 2.6 g, Protein 3.9 g, SaturatedFat 3.5 g, Sodium 154.4 mg, Sugar 6.5 g

PUMPKIN CORN BREAD



Pumpkin Corn Bread image

These moist golden orange muffins pair equally well with jam at breakfast or with soups and savory main dishes.

Provided by CHRISTI LARSEN

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 28m

Yield 12

Number Of Ingredients 10

1 cup all-purpose flour
¾ cup yellow cornmeal
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs, well beaten
1 cup canned unsweetened pumpkin puree
½ cup packed dark brown sugar
¼ cup canola oil
1 cup coarsely chopped pecans

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
  • In a large bowl, stir flour, cornmeal, baking powder, baking soda, and salt and make a well in the center. In a small bowl, stir together the eggs, pumpkin, sugar, and oil.
  • Make a well in the center of the dry ingredients and pour in the egg mixture. Stir just until blended; do not over mix. Fold in pecans. Divide the batter evenly among prepared muffin tin cups.
  • Bake in preheated oven for 15 to 18 minutes, until a toothpick inserted into center of a muffin comes out clean.

Nutrition Facts : Calories 227.6 calories, Carbohydrate 26.8 g, Cholesterol 31 mg, Fat 12.3 g, Fiber 2.1 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 195.1 mg, Sugar 10.2 g

PUMPKIN CORNBREAD



Pumpkin Cornbread image

Delicious on its own or as the base for a stuffing, this rich, moist cornbread is inspired by a Basque recipe that's been altered to resemble American cornbread. The pumpkin flavor is very subtle, and honey provides a hint of sweetness.

Provided by Martha Rose Shulman

Categories     breads, side dish

Time 2h

Yield 12 servings

Number Of Ingredients 11

1 cup drained pumpkin purée, canned or made from 1 pound fresh pumpkin (see below)
1 cup low-fat milk
2 tablespoons extra virgin olive oil
1 tablespoon mild honey, such as clover
2 eggs
1 1/2 cups stone ground yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 tablespoon unsalted butter

Steps:

  • Heat the oven to 400 degrees, and place inside a 9-inch cast iron skillet or a 2-quart baking dish.
  • Whisk together the pumpkin purée, milk, olive oil, honey and eggs.
  • Place the cornmeal in a large bowl, and sift in the flour, baking powder, baking soda and salt.
  • Stir the dry ingredients into the wet ingredients and mix together. Do not overwork.
  • Remove the baking dish or pan from the oven, and add the butter. When it has melted completely, brush the sides of the pan with a pastry brush; tip the excess melted butter into the batter, and quickly mix it in. Scrape the batter into the hot pan, and return it to the oven. Bake for 35 to 40 minutes until a tester comes out clean. Remove from the oven, and allow to cool in the pan for at least 20 minutes before serving.

Nutrition Facts : @context http, Calories 130, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 168 milligrams, Sugar 3 grams, TransFat 0 grams

PUMPKIN CORNBREAD



Pumpkin Cornbread image

This moist cornbread gets its flavors from a host of fall favorites like pumpkin, brown sugar and spice. It's finished with a sprinkling of flaky salt to bring out the flavors and is best served slathered with butter and a drizzle of honey to take it over the top.

Provided by Erin Jeanne McDowell

Categories     side-dish

Time 1h10m

Yield 12 servings

Number Of Ingredients 15

Nonstick cooking spray
1 1/3 cups all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon fine sea salt
Pinch ground cinnamon
Pinch ground cloves
A few gratings fresh nutmeg
1/3 cup canola or vegetable oil
2 tablespoons unsalted butter, melted
1/2 cup packed light-brown sugar
2 large eggs
1 cup pumpkin puree
Flaky sea salt, for sprinkling
Butter and honey, for serving

Steps:

  • Preheat the oven to 350 degrees F. Spray a 10-inch ovenproof skillet with cooking spray.
  • Whisk the flour, cornmeal, baking powder, fine salt, cinnamon, cloves and nutmeg together in a medium bowl. Set aside.
  • Whisk the oil, melted butter and brown sugar together in another medium bowl. Whisk in the eggs one at a time, whisking well and each addition. Whisk in the pumpkin puree. Add the dry ingredients to the wet and whisk well to combine. Pour the batter into the prepared skillet and spread evenly. Sprinkle flaky salt evenly over the surface. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
  • Cool the cornbread in the skillet at least 20 minutes before slicing. Serve with butter and honey.

PUMPKIN CORNBREAD



Pumpkin Cornbread image

Slather these slightly-sweet cornbreads in some whipped butter for a real treat.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 11

2 cups yellow cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup canned pumpkin puree
2 cups nonfat buttermilk
4 large egg whites
1 tablespoon unsalted butter, melted
1/4 cup molasses
Vegetable oil spray

Steps:

  • Heat oven to 425 degrees. Spray 9-by-2-inch round cake pan with vegetable oil spray; set aside. In a large bowl, whisk together dry ingredients. In a medium bowl, whisk together pumpkin puree, buttermilk, egg whites, melted butter, and molasses. Stir into dry ingredients until just combined.
  • Pour batter into prepared cake pan, transfer to oven, and bake until a wooden toothpick inserted into center of bread comes out dry, about 30 minutes. Let cool completely on wire rack.

PUMPKIN MAPLE CORNBREAD



Pumpkin Maple Cornbread image

Sweetened with brown sugar and maple syrup, this cornbread is hardly typical and extremely versatile: It would be just as welcome as a Thanksgiving side as it would be as breakfast, a snack or even a light dessert. Should you have any leftovers, try toasting cubes of the cornbread in the oven and serving them warm with poached fruit and yogurt or ice cream. Though you may find fine, medium and coarse ground cornmeal at your supermarket, be sure to use finely ground. Its downy texture is best suited for this recipe.

Provided by Samantha Seneviratne

Categories     breads, quick breads, side dish

Time 40m

Yield 9 to 12 servings

Number Of Ingredients 12

1/2 cup plus 2 tablespoons/140 grams unsalted butter (1 1/4 stick), melted and cooled slightly, plus more for greasing the pan
1 cup/180 grams finely ground yellow cornmeal
1 cup/130 grams all-purpose flour
1 teaspoon baking powder
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1 large egg
3/4 cup/165 grams packed light or dark brown sugar
1 cup/240 milliliters canned pumpkin purée
1/2 cup/120 milliliters buttermilk
1/2 cup plus 2 tablespoons/150 milliliters maple syrup
1/4 cup/15 grams pumpkin seeds (pepitas)

Steps:

  • Heat the oven to 375 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment.
  • In a medium bowl, whisk together the cornmeal, flour, baking powder, salt and baking soda.
  • In a large bowl, whisk together 1/2 cup melted butter, the egg, brown sugar, pumpkin purée, buttermilk and 1/2 cup maple syrup. Fold in the dry ingredients. Transfer the batter to the prepared pan, and smooth out the top.
  • Top evenly with the pumpkin seeds. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 25 to 30 minutes. Meanwhile, combine the remaining 2 tablespoons of melted butter and the remaining 2 tablespoons maple syrup.
  • Transfer bread in the pan to a wire rack. While the bread is still warm, brush the entire surface with the butter-maple mixture. Remove the cornbread from the pan using the overhanging parchment, and cut cornbread into pieces. Serve warm or at room temperature.

PUMPKIN CORNBREAD



Pumpkin Cornbread image

What could be more Thanksgiving than pumpkin and cornbread? I make this for every Thanksgiving meal (and other times as well), and everyone loves it. It has only a very subtle pumpkin flavor. I have thought about adding more pumpkin for a stronger flavor, but we love it too much the way it is! Reheat leftovers in the microwave and serve with pumpkin butter and tea or coffee. This doesn't last long in my house!

Provided by Whisper

Categories     Quick Breads

Time 1h

Yield 1 8inch pan

Number Of Ingredients 11

1 1/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon coriander
3/4 cup yellow cornmeal
2/3 cup brown sugar
2 tablespoons honey
1/4 cup butter, melted
2 eggs, beaten
3/4 cup canned pumpkin
2/3 cup buttermilk

Steps:

  • Sift together flour, baking powder, salt and coriander in a large mixing bowl; stir in cornmeal.
  • In a separate bowl, combine brown sugar, honey, melted butter, eggs, pumpkin and buttermilk.
  • Gradually stir into the dry mixture until all ingredients are blended; do not overmix.
  • Pour batter into a square 8-inch baking pan and bake in 350 degree oven 40-45 minutes.

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PUMPKIN CORNBREAD - EASY VEGAN SIDE DISH - SHOW ME THE YUMMY
2015-10-15 Let sit for 10 minutes while you prep the rest of the ingredients. Whisk together your dry ingredients: cornmeal, whole wheat pastry flour, salt, cinnamon, and baking soda and set aside. Whisk together coconut oil and granulated sugar …
From showmetheyummy.com
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PUMPKIN CORNBREAD WITH A FRENCH TWIST – MOTHER EARTH NEWS
In a mixing bowl, add warmed milk, pumpkin, cornmeal, egg yolks, yeast, salt, and optional sugar and alcohol, if using. Mix until smooth, and then cover and let ferment in a warm place until ...
From motherearthnews.com
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Top Asked Questions

How do you make pumpkin muffins with cornmeal?
In a separate bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, and spices. Add the dry ingredients to the pumpkin mixture, along with the melted butter, and mix well. Spoon the batter into muffin cups — they will be full. Bake for 20-23 minutes, until the tops are golden and set.
How do I make a perfect pumpkin cake?
Heat the oven to 400 degrees, and place inside a 9-inch cast iron skillet or a 2-quart baking dish. Whisk together the pumpkin purée, milk, olive oil, honey and eggs. Place the cornmeal in a large bowl, and sift in the flour, baking powder, baking soda and salt. Stir the dry ingredients into the wet ingredients and mix together. Do not overwork.
What is the recipe for a pumpkin pie mix?
In a large bowl, stir flour, cornmeal, baking powder, baking soda, and salt and make a well in the center. In a small bowl, stir together the eggs, pumpkin, sugar, and oil. Make a well in the center of the dry ingredients and pour in the egg mixture. Stir just until blended; do not over mix.
What can I do with pumpkin bread?
Nicely spiced with cloves, cinnamon, nutmeg, and pumpkin, this bread is moist and delicious! Makes 1 loaf or 18 muffins. You can try this moist loaf with an orange cream spread, butter, or leave plain. For a variation, try substituting dates for the raisins. Moist delicious pumpkin bread. Great for breakfast or dessert.

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