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
Mary
I am wondering if you think this cornbread would taste great WITH your cranberry butter??
Dina
it looks yummy!
Janet
Hi Danelle,
I love cornbread and this recipe is so very festive and looks so yummy! I am going to make this although I will use my gluten-free flour. Looking forward to it! Thanks for the recipe 🙂
Have a beautiful day!!
Danelle
I’d love to hear how the gluten free version turns out Janet!
Janet
I make Gluten-Free Cornbread all the time and we love it!!
I will add the pumkin as a special treat 🙂