PUMPKIN CORNBREAD
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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.
More about "pumpkin corn bread recipes"
MOIST GLUTEN-FREE PUMPKIN CORNBREAD (DAIRY-FREE) - DISH BY DISH
From dishbydish.net
PUMPKIN HONEY CORNBREAD – THE COMFORT OF COOKING
From thecomfortofcooking.com
HOMEMADE PUMPKIN CORNBREAD + {VIDEO} - STAY SNATCHED
From staysnatched.com
PUMPKIN CORNBREAD WITH WALNUT TOPPING - TASTY OVEN
From tastyoven.com
SKILLET PUMPKIN CORNBREAD - BAKE THEN EAT
From baketheneat.com
PUMPKIN CORNBREAD - HALFPASTHUNGRY
From halfpasthungry.com
PUMPKIN CORNBREAD RECIPE - SERIOUS EATS
From seriouseats.com
THE BEST PUMPKIN CORNBREAD - THE GOLD LINING GIRL
From thegoldlininggirl.com
PUMPKIN CORN BREAD | BETTER HOMES & GARDENS
From bhg.com
PUMPKIN CORNBREAD RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
PUMPKIN CORNBREAD RECIPE [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
VEGAN PUMPKIN CORNBREAD 1 BOWL - VEGAN RICHA
From veganricha.com
COZY PUMPKIN CORNBREAD RECIPE | SAVORY NOTHINGS
From savorynothings.com
PUMPKIN CORNBREAD - RETRO POTLUCK - VINTAGE RECIPE TIN
From retropotluck.com
PUMPKIN CORNBREAD RECIPE - A MOM'S TAKE
From amomstake.com
PUMPKIN CORNBREAD MUFFINS RECIPE - GIVE RECIPE
From giverecipe.com
BEST SKILLET PUMPKIN CORNBREAD RECIPE - DELISH
From delish.com
PUMPKIN MAPLE CORNBREAD - JO COOKS
From jocooks.com
PUMPKIN CORNBREAD RECIPE - FARMERS' ALMANAC
From farmersalmanac.com
HEALTHY PUMPKIN CORNBREAD RECIPE- SO FLUFFY! - RUNNING IN A SKIRT
From runninginaskirt.com
PUMPKIN SPICE CORNBREAD RECIPE | MYRECIPES
From myrecipes.com
PUMPKIN CORNBREAD RECIPE - PEAS AND CRAYONS
From peasandcrayons.com
PUMPKIN CORNBREAD | SPOON FORK BACON
From spoonforkbacon.com
PUMPKIN CORNBREAD- RECIPE GIRL
From recipegirl.com
BEST HOMEMADE PUMPKIN CORNBREAD RECIPE | SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
PUMPKIN CORNBREAD {WITH CINNAMON HONEY BUTTER} - COOKING CLASSY
From cookingclassy.com
PUMPKIN CORNBREAD RECIPE | LEMONS + ANCHOVIES
From lemonsandanchovies.com
PUMPKIN CORNBREAD - YOU'RE GONNA BAKE IT AFTER ALL
From bakeitafterall.com
PUMPKIN CORNBREAD – FOOD NETWORK KITCHEN
From foodnetwork.com
PUMPKIN CORN BREAD RECIPE | CONFESSIONS OF AN OVERWORKED MOM
From confessionsofanover-workedmom.com
PUMPKIN CORNBREAD BAKED IN JARS - HEALTHYFOODFORLIVING.COM
From healthyfoodforliving.com
PUMPKIN CORNBREAD | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
PUMPKIN CORNBREAD - CELEBRATING SWEETS
From celebratingsweets.com
PUMPKIN CORNBREAD RECIPE | SIDE DISH RECIPES | PBS FOOD
From pbs.org
PUMPKIN CORNBREAD RECIPE - FLAVORITE
From flavorite.net
PUMPKIN CRANBERRY CORNBREAD | BLUE JEAN CHEF - RECIPES
From bluejeanchef.com
PUMPKIN CORNBREAD - EASY VEGAN SIDE DISH - SHOW ME THE YUMMY
From showmetheyummy.com
PUMPKIN CORNBREAD WITH A FRENCH TWIST – MOTHER EARTH NEWS
From motherearthnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #low-protein #healthy #breads #dietary #low-sodium #low-in-something #4-hours-or-less
You'll also love