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
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 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 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 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.
VEGAN PUMPKIN CORNBREAD - 1 BOWL
1 Bowl Vegan Pumpkin Cornbread with a few ingredients. Spiced, lightly sweet and great with soups, chilis or on its own with vegan butter and maple syrup or make sandwiches with it. Vegan Soy-free Recipe. Makes 9 by 5 loaf. (Double the recipe for a 9 by 9 pan use 1 cup non dairy milk.)
Provided by Vegan Richa
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Grease or line a 9 by 5 inch loaf pan.
- In a bowl, combine all the wet ingredients and mix well. Sift in the flour, baking powder, soda, spices and salt.
- Add in the cornmeal and mix to combine. Transfer the batter to prepared loaf pan and use a spatula to even it out.
- Bake for 34 to 37 minutes. Cool for 5 minutes then remove from pan and cool for another 10 minutes before slicing. (You can also bake the batter into cornbread muffins. Bake for 20-24 minutes).
Nutrition Facts : Calories 308 kcal, Carbohydrate 51 g, Protein 5 g, Fat 9 g, Sodium 340 mg, Fiber 4 g, Sugar 13 g, ServingSize 1 serving
SKILLET PUMPKIN CORNBREAD
Looking for an easy homemade cornbread recipe? This Skillet Pumpkin Cornbread Recipe from Delish.com is the best.
Categories cornbread homemade cornbread cornbread recipe pumpkin bread pumpkin bread recipe pumpkin cornbread skillet cornbread pumpkin cornbread recipe skillet cornbread recipe
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven 375°. Grease a 10" cast-iron skillet with 1 tablespoon butter and set aside.
- In a medium mixing bowl, whisk together cornmeal, flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- In a large mixing bowl, whisk together pumpkin, buttermilk, egg, brown sugar and 1/4 cup melted butter. Pour in cornmeal mixture and whisk together. Transfer to skillet and bake 25 to 30 minutes. (Test doneness by pricking center with a toothpick-it should come out clean.) Immediately spread remaining tablespoon butter all over.
- Cool for 5 minutes and serve immediately.
EASY PUMPKIN CORNBREAD
Nice fall recipe for pumpkins.
Provided by dlwings
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 50m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking dish.
- Stir milk, sugar, and butter together in a saucepan over medium-high heat until butter and sugar melt, 1 to 2 minutes.
- Mix milk mixture and pumpkin puree together in a bowl. Add cornmeal into pumpkin mixture 1/2 cup at a time, stirring batter well after each addition. Stir egg yolks and salt into batter.
- Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites will form sharp peaks. Fold egg whites into batter. Pour batter into prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center of the cornbread comes out clean, about 35 minutes.
Nutrition Facts : Calories 138.5 calories, Carbohydrate 25 g, Cholesterol 35.2 mg, Fat 2.7 g, Fiber 1.5 g, Protein 3.6 g, SaturatedFat 1.2 g, Sodium 174.5 mg, Sugar 6.2 g
GLUTEN FREE PUMPKIN CORNBREAD
I modified my mother-in-law's beloved cornbread recipe to create this. The pumpkin gives the gluten free-flours a moisture and spring, and the lemon juice and spices lifts the mix. My first go was a triumph, and I have not changed anything since. I like to serve this bread right out of the oven, and put almond butter or regular butter on it. This is when the texture is moist and springy, and most resembles regular wheat bread. For those gluten free desperates who will seize any opportunity to taste something resembling moist light bread - this is your moment! This cornbread is a fantastic snack; wonderful with a hearty soup; as a side accompaniment to a zesty salad; or as a sweet treat with a cup of herbal tea. It will keep for a few days in the fridge, but will get firmer and a little more dense like all gluten-free breads.
Provided by The Blender Girl
Categories Breads
Time 1h35m
Yield 1 loaf
Number Of Ingredients 16
Steps:
- Preheat your oven to 185C/350°F.
- Sift the flours, baking powder, baking soda, xanthan, salt and spices together into a bowl, stir in the cornmeal and mix well.
- In your mixer, cream the butter, add in the eggs and lemon juice, and mix until smooth.
- Now gradually spoon in the pumpkin and milk, and mix slowly until evenly combined.
- Keep the mixer running, and slowly pour in the dry ingredients, and combine until a smooth thick batter is achieved.
- Pour into a well greased or lined square loaf tin, and bake for about an hour and a half, or until a skewer comes out clean.
- After removing the bread from the oven, let it cool and settle in the tin for about 5 minutes.
- Then pop it out onto a rack, and allow to cool further.
Nutrition Facts : Calories 2655.7, Fat 122.7, SaturatedFat 66.2, Cholesterol 878.5, Sodium 4654.4, Carbohydrate 338.6, Fiber 36, Sugar 21.9, Protein 62.1
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
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- Preheat oven to 350°F. Generously brush a 12-inch cast-iron skillet with 2 tablespoons of the butter; set aside remaining butter.
- In a large mixing bowl combine cornmeal, sugar, masa harina, baking powder, baking soda, salt, and pumpkin pie spice. In another bowl combine remaining butter, buttermilk, sour cream, egg, and pumpkin; whisk into cornmeal mixture. Pour into prepared skillet.
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- Heat oven to 350 degrees F. Generously brush a 12-inch cast iron skillet with 2 tablespoons of the butter; set aside remaining butter.
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