Pumpkin Cornbread

Is August too early to start baking with pumpkin? Maybe, but that's not stopping me...

The temperature was down in the 60's here the other day, making it really feel like Fall. All of a sudden the only thing I wanted to eat was a hot bowl of chili and some cornbread! As soon as I came across this recipe for pumpkin cornbread, that sealed the deal! The cornbread isn't overly pumpkin-y; it has just the right amount of pumpkin flavor hanging out in the background. It's perfect served with a drizzle of honey on top, alongside a bowl of chili!

Recipe: Adapted from SugarCrafter
  • 1 cup flour
  • 1 Tbsp baking powder
  • 1 tsp kosher salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup brown sugar
  • 1 cup cornmeal
  • 2 eggs
  • 1 cup pumpkin purée
  • 1/4 cup vegetable oil
  • 1/4 cup milk
  • 1 Tbsp honey
  1. Preheat the oven to 400 degrees and grease an 8×8″ baking dish. In a medium bowl, whisk together the flour, baking powder, salt, spices, brown sugar, and cornmeal.
  2. In a small bowl, lightly beat the eggs, and then stir in the pumpkin, oil, milk and honey.
  3. Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the pan, smoothing out the top as much as possible.
  4. Bake for 25-30 minutes or until a knife inserted in the center comes out clean.


Alyson @ Nourished Fitness said...

Nope! Besides it's practically September ;-) I just started making a couple pumpkin recipes this week too!

Patricia @ ButterYum said...

I'm so ready for cool weather baking!! Hey, I'd like to post a link to your blog on my blog. Would you mind sharing your first name?


SugarCooking said...

Hi Patricia! It's Sarah. I should probably have that somewhere on here!! :)

Patricia @ ButterYum said...

Thanks! The post will be published soon.

By the way, I see you're living in SC. I graduated from SCAHS. Hubby and I were married and started a family there, and we still have extended family in the area. Which reminds me, good luck with the your upcoming delivery.

SugarCooking said...

Thanks! I'm always amazed by how many people have ties to SC, since it's such a small town. Looking forward to seeing your post!

Patricia @ ButterYum said...

When you get a chance, stop by. The linky post is up.


Sonnet said...

It's never to early to bring out the pumpkin! I love this recipe! I see a lot of pumpkin cornbread in my future!

Turquoise Collected said...

Hi Sarah! This looks amazing! And I am in the UK, where it has maybe gotten above 65 degrees twice in August, so I am all set for autumn recipes. One quick question - two of the ingredients are listed as "1/2 vegetable oil" and "1/2 milk." Can you clarify 1/2 of what? Thanks!!

SugarCooking said...

Turquoise -Fixed now! Thanks!

Turquoise Collected said...

Thanks Sarah!!

Organically Mo said...

Yummy! This recipe was linked from another site and I am definitely trying it!

CAC said...

this looks amazing!! Congrats on your newest addition!! So beautiful! I just made a version of your pretzel chocolate chip cookies and posted about it.. so, so, so delicious!

Anonymous said...

Absolutely AMAZING and SO EASY to make. You can pull this together with a screaming toddler and a 1 year old attached to each leg (trust me I did it).
This recipe should be everywhere, especially on the dinner table nightly!

Elena @ TheFatLossAuthority said...

WOW! This was really good! I made this two times since finding your recipe and it always comes out so very good! Everyone loves it and I'm always asked to make it again, so it is definitely a keeper!

Andrea said...

I made this pumpkin cornbread today to go with some chili and it is delicious! My mom even tried and loved it (and she is a super picky eater!) I ate mine with my chili and a drizzle of honey on it, and she had hers with blackberry jam! Thank you for the recipe, I'll definately be saving it! :)

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