This savory pumpkin bread is the perfect accompaniment to fall soups and stews. So moist and delicious, everyone will be going back for seconds.
Why You’ll Love This Recipe
Until now, I’ve always been the only person in my family who likes cornbread. So although I love it, I rarely make it. Because I end up eating the whole pan myself.
But when I served up this Pumpkin Cornbread, no one could stop talking about how they liked it so much more than regular cornbread.
And that’s really saying something, because my husband and kids also say they don’t like pumpkin. And yet they loved this bread!
I’m guessing they enjoyed how moist this cornbread was, thanks to the addition of pumpkin.
My husband’s biggest complaint about cornbread is that it’s too dry and crumbly. But not this cornbread!
Pepper jack cheese gives this savory pumpkin bread a bit of kick, but any kind of shredded cheese would work. Cheddar and mozzarella would be great options!
I love serving this cornbread in place of my usual cornbread, alongside hearty fall soups, stews and chilies.
If you really want to spice it up, top off the batter with some sliced jalapeno peppers before baking.
If you don’t have a cast iron skillet, no worries. Just bake this recipe up in a 9-inch square or round baking pan. This also makes lovely cornbread muffins.
If you’re the lone cornbread lover in your family, give this Pumpkin Cornbread recipe a try. The only downside? You may not get the whole pan for yourself.
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Cornmeal
- Milk
- Flour
- Sugar
- Baking powder
- Spices: nutmeg, salt
- Eggs
- Pumpkin
- Butter
- Pepper jack cheese
Pumpkin Cornbread
Ingredients
- 1 cup yellow cornmeal
- 1 cup milk
- 1 cup flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- Pinch of nutmeg
- 2 eggs beaten
- 1 cup pumpkin
- 3 tablespoons melted butter
- 1 cup shredded pepper jack cheese
Instructions
- Preheat oven to 400 degrees.
- Combine cornmeal and milk in a medium bowl; let stand for about 10 minutes. In another medium bowl, combine flour, sugar, baking powder, salt and nutmeg.
- Stir eggs, pumpkin and melted butter into cornmeal mixture. Mix well. Stir wet ingredients into dry ingredients. Fold in pepper jack cheese.
- Pour mixture into a 10-inch cast iron skillet, or lightly greased 9-inch square baking pan. Bake for 25-30 minutes or until toothpick inserted in center come out clean.
Nutrition
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17 comments
Melanie
I cannot wait to make this. I love cornbread sometimes mine is a bit dry but luckily my mom taught me to eat it in milk. She was from the south and she always made the best cornbread…always in an iron skillet. Not to sure what she would have thought of this but she did like pumpkin. I love pumpkin anything…except for PSL at Starbucks.
Erika
Really enjoyed to change-up to our typical cornbread. 3YO daughter gives her seal of approval!
gregoreo
I have extra filling from making pumpkin pies and I was going to make cornbread, so I thought what if I add the pumpkin to the cornbread. Wasn’t sure it was a good idea so I googled if it was a thing and found this, so I’ll try it!
Danelle
Hope it turns out great for you gregoreo. I used the plain canned pumpkin. Not sure if that is what you had? If you are using actual pumpkin pie filling, which is probably already sweet, the only thing I might change is not adding the additional sugar in the recipe.
gregoreo
It was canned pumpkin, and I had added all the spices and evaporated milk. I haven’t tasted it yet, but it smells good.
gregoreo
Everyone at the table was complementing the pumpkin cornbread, but I thought it was just Ok. Good enough that it’s a good way to use extra pumpkin, but not good enough IMO to go out of my way to make. But the people at the table disagreed, so take that how you will.
So if you got extra pie filling, this is a good way to use it ☺