Best Pumpkin Cornbread Recipes

PUMPKIN MAPLE CORNBREAD

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.

CRANBERRY-PUMPKIN CORNBREAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch round cake pan.
• Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Mix in cranberries, milk, pumpkin, and egg until well combined. Pour batter into the prepared pan.
• Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Let cool before cutting, 5 to 10 minutes.

MOIST PUMPKIN CRANBERRY CORNBREAD

Steps:

• Set oven to 350 degrees.
• Lightly grease a 8" x 8" baking pan, OR a 9-inch pie pan.
• In a bowl, toss together flour, cornmeal, sugar, baking powder, salt, nutmeg and mace.
• In another mixing bowl, mix with a wooden spoon, the pumpkin puree, sour cream OR buttermilk (if using), butter, eggs and honey, until well combined.
• Add the pumpkin mixture to the flour mixture JUST until combined.
• Mix in the cranberries.
• Transfer to a prepared baking dish.
• Bake for about 40 minutes, or until edges just begin to colour.
• Cool to room temperature.

CORNBREAD AND PUMPKIN CHALLAH STUFFING WITH DRIED FRUIT

Steps:

• Heat oven to 350 degrees. Butter a large casserole dish, and set aside. Place cornbread and challah in a large bowl with apricots, cranberries, cherries, figs, sage, marjoram, salt, and pepper, and toss well. Pour chicken stock and melted butter over mixture, and stir to combine.
• Place mixture in prepared casserole. Bake uncovered until golden brown on top and heated through, 45 minutes. If stuffing becomes too brown while baking, tent with aluminum foil.

NADIA'S EASY PUMPKIN CORNBREAD MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray 21 muffin cups with cooking spray.
• Stir cornbread mix, baking powder, and pumpkin pie spice together in a large bowl. Add pumpkin puree and water to cornbread mixture; stir until batter is just-combined. Divide batter between prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

EASY PUMPKIN CORNBREAD

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.

STUFFED PUMPKIN WITH CORNBREAD STUFFING

Steps:

• Preheat oven to 350 degrees F. Cut stem section from the pumpkin and remove seeds. Sprinkle inside with salt and cinnamon. Place hollowed pumpkin on a baking sheet in oven and roast for 20 minutes. Remove and fill with cornbread dressing (recipe follows) leaving 1 to 2 inches at the top for expansion. Increase oven temperature to 375 degrees. Place stuffed pumpkin in oven and bake for another 35 to 40 minutes or until pumpkin is tender, dressing is set and nicely browned on top.
• Combine cornbread, toasted bread and crackers in mixing bowl. Pour stock into saucepan and add celery and onion. Bring to a boil and cook for 10 minutes, allow to cool. Add stock mixture to bread crumb mixture with beaten eggs, butter, sage, salt and pepper.
• Preheat the oven to 375 degrees F. In a mixing bowl, combine all of the ingredients and mix well. On the stove top, heat the oil in a large skillet until hot but not boiling. Pour the hot oil into the bowl with the other ingredients and mix well. Pour the batter into the skillet and bake for 35 to 50 minutes. Start checking for doneness after 35 minutes; it should be golden brown when done.

PUMPKIN CORNBREAD (GLUTEN FREE)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Beat pumpkin puree, oil, egg, and vanilla extract together in a large bowl. Add cake mix, cornmeal, cinnamon, pumpkin pie spice, and salt and mix well. Pour into the prepared baking pan.
• Bake in the center of the preheated oven until edges are browned and a knife inserted in the center comes out clean, about 35 minutes.

PUMPKIN CORNBREAD

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.

GLUTEN FREE PUMPKIN CORNBREAD

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.

PUMPKIN-CORNBREAD STUFFING

Steps:

• Place bread cubes in bowl; set aside. Spray nonstick skillet with olive oil spray; place over medium heat. Add celery, onions, 1/2 teaspoon salt, and 1/8 teaspoon pepper; cook, covered, stirring occasionally, until translucent, about 10 minutes. Remove cover, and add 1 tablespoon water. Cover, and cook 5 minutes more. Transfer vegetables to bread cubes.
• Wipe out skillet, and respray. Place over high heat, and add mushrooms, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper. Saute, stirring frequently until golden brown, 4 to 5 minutes. Transfer to onion-bread cube mixture.
• Heat oven to 350 degrees. Spray two 9-by-13-inch baking dishes with olive-oil spray; set aside. Toss remaining ingredients with onion-bread cube mixture. Transfer to prepared baking dishes; spray tops with olive oil spray. Bake until heated through and crusty on top, about 35 to 40 minutes.

PUMPKIN CORNBREAD

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.

SAUSAGE-PUMPKIN CORNBREAD STUFFING

Steps:

• In a large skillet over medium heat, cook the sausage and jalapenos, breaking up the meat and cooking until it is no longer pink; drain the fat.
• Add the cornbread.
• Fold in the pumpkin, broth, cranberries, and sage (Can be made up to 1 day ahead. Cover and refrigerate).
• For drier stuffing, omit the broth.

PUMPKIN CHILI CORNBREAD BAKE

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Make the pumpkin chili. To a medium pot over medium-low heat, add the olive oil. When hot, add the onion. Cook, stirring occasionally, until translucent. Add the chili powder, cumin, cinnamon, and cloves and cook, stirring constantly, for another minute. Add the tomatoes, beans, pumpkin, jalapeno, cocoa powder, and salt. Stir to combine. Bring to a simmer, stirring occasionally, then remove from heat.
• Prepare the pumpkin cornbread. In a medium bowl, whisk together the pumpkin, milk, oil, brown sugar, and egg. Place a sifter over the wet ingredients and add the cornmeal, flour, cinnamon, cloves, baking powder, baking soda, and salt. Sift together over the wet ingredients (if there are any larger particles of cornmeal remaining, just pour it in.)
• Use a wire whisk to combine the ingredients, switching to a wooden spoon or spatula/scraper if needed and mixing just until incorporated and no more.
• Pour the chili into a 2.5- to 3- quart baking dish (I use a 13"x9" dish). Pour the cornbread over the top, carefully spreading to the edges. Arrange jalapeno slices on top if desired.
• Bake 35-40 minutes, until cornbread is cooked through - check by inserting a toothpick into the cornbread and if it comes out clean, you're good.
• Scoop out individual servings and pass assorted toppings around the table if desired.

PULLED PORK AND PUMPKIN CORNBREAD TORTA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray the bottom and sides of 2 nonstick, 9-inch round baking pans with cooking spray.
• Mix cornmeal, flour, baking powder, cinnamon, baking soda, salt, and nutmeg together in a large bowl until blended. Add pumpkin, sour cream, brown sugar, vegetable oil, and eggs; beat with an electric mixer on medium speed until blended and creamy, about 2 minutes.
• Pour and evenly spoon equal portions of the batter mixture into the 2 prepared baking pans.
• Bake in the preheated oven until golden brown and a toothpick inserted into the centers comes out clean, about 20 minutes. Place both over a wire cooling rack and let cool slightly, about 8 minutes. Carefully remove cornbread from pans and set aside.
• Center one cornbread, top-side down, on a serving plate or platter. Spoon and evenly spread the warm pulled pork over top to cover, then carefully center the remaining cornbread on top.
• Mix pepitas, cranberries, and pecans together in a small bowl. Spoon evenly over the top edges of the cornbread and add a little spoonful to the center. Cut the assembled torta into even slices and serve with barbeque sauce.

QUICK PUMPKIN CORNBREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart loaf pan.
• Stir cornbread mix, water, pumpkin puree, egg, oil, sugar, oat bran, molasses, vanilla, and pumpkin pie spice together until mixed thoroughly. Pour into the loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.

EASY PUMPKIN CORNBREAD IN A CROCKPOT

Steps:

• Line the bottom of a 1.5 quart crock with parchment paper.
• Grease the crock & paper with the butter or margarine.
• Put cornbread mix into a bowl and add the cinnamon.
• Break egg into another bowl and add the water to that and then stir it a bit to break the yolk.
• Put the 1/3 can of pumpkin on top of the cornbread mix and then add the egg and water. Combine. Mixture will be a little lumpy.
• Pour the mixture into the crock and turn the slow cooker onto high.
• Let it bake for 2 hours and then lift the lid to test with a toothpick. It probably won't be done so set the timer for another half hour and lift the lid and check again. It should be near done or done. If not give it another 15 minutes or so. The top will not turn brown, but the sides will.
• To remove from the crock, slide a knife around the sides and then turn the crock upside-down over a plate. It should slide out, and then turn it over on another plate and serve the cute little round thing.
• Makes 4 muffin sized servings.
• Enjoy!

PUMPKIN CORNBREAD

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.

SAVORY PUMPKIN CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Mix pumpkin puree, eggs, milk, vegetable oil, and honey together in a small bowl.
• Combine flour, cornmeal, baking powder, poultry seasoning, salt, and garlic powder in a large bowl. Pour in pumpkin mixture; stir until well blended. Fold in onion and celery. Spread batter in the greased baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool briefly before slicing, about 10 minutes.

PUMPKIN CORNBREAD MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• Prepare a regular sized 12-cup muffin tin by greasing or lining 8 cups.
• In a medium sized bowl, make your flaxseed "eggs" by combining the flaxseed with water, giving it a good stir and allowing it to sit for a few minutes to thicken up.
• In a large bowl, mix the flour, cornmeal, baking powder, salt, cinnamon, nutmeg.
• Add the remaining ingredients (pumpkin, almond milk, coconut sugar, coconut oil and molasses) into the bowl with the flaxseed eggs and stir well to combine.
• Gently add the wet mixture into the bowl with the dry ingredients and stir until just mixed. Do not over mix.
• Evenly divide the cornbread mixture into 8 prepared cups. Bake for 25 minutes, until golden in color and a toothpick comes out clean.