Best 11 Quick Pumpkin Cornbread Recipes

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PUMPKIN CORNBREAD



Pumpkin Cornbread image

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

For the cornbread
Cooking spray, for pan
1 c. yellow cornmeal
1 c. all-purpose flour
1 tbsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. baking soda
3/4 tsp. salt
1 c. pumpkin puree
1/2 c. sour cream
1/3 c. brown sugar
1/4 c. melted butter
2 eggs
For the whipped honey butter
1/2 c. butter, softened
2 tbsp. honey
1 tsp. salt
1/4 tsp. ground cinnamon

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 CORN BREAD



Pumpkin Corn Bread image

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

1-1/2 cups all-purpose flour
1 cup cornmeal
3/4 cup packed brown sugar
2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 eggs
1-1/2 cups solid-pack pumpkin
1/2 cup 2% milk
3 tablespoons butter, melted
pumpkin butter

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.

QUICK PUMPKIN CORNBREAD



Quick Pumpkin Cornbread image

Use a premade cornbread mix and add a few ingredients for a special fall twist that is healthier than traditional pumpkin bread. As written, it is a perfect side for soup or chili.

Provided by The-Baby-Bow-Lady

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h

Yield 10

Number Of Ingredients 10

3 cups cornbread mix
1 cup water
1 cup canned pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons white sugar
2 tablespoons oat bran
1 tablespoon molasses
1 tablespoon vanilla extract
1 tablespoon pumpkin pie spice

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.

Nutrition Facts : Calories 264.3 calories, Carbohydrate 40.7 g, Cholesterol 19.6 mg, Fat 9.3 g, Fiber 4.1 g, Protein 4.5 g, SaturatedFat 2.2 g, Sodium 601.2 mg, Sugar 4.7 g

EASY PUMPKIN CORNBREAD



Easy Pumpkin Cornbread image

Nice fall recipe for pumpkins.

Provided by dlwings

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 50m

Yield 12

Number Of Ingredients 7

1 cup milk
¼ cup white sugar
1 tablespoon butter
1 cup pumpkin puree
2 cups cornmeal
2 eggs, separated
½ teaspoon salt

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

PUMPKIN CORNBREAD



Pumpkin Cornbread image

Pumpkin puree gives this skillet buttermilk cornbread a cozy fall twist. Serve at Thanksgiving dinner or any celebration that calls for a delicious fall side dish.

Provided by Anita Schecter

Categories     Side Dish     Bread

Time 40m

Yield 8

Number Of Ingredients 13

2 eggs
1/2 cup tightly packed light brown sugar
1/3 cup canola oil
1 tablespoon maple syrup
1 teaspoon vanilla extract
1 cup unsweetened pumpkin puree
1 cup all-purpose flour
1 cup cornmeal
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 tablespoon unsalted butter to grease the baking dish

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 image

This moist cornbread gets its flavors from a host of fall favorites like pumpkin, brown sugar and spice. It's finished with a sprinkling of flaky salt to bring out the flavors and is best served slathered with butter and a drizzle of honey to take it over the top.

Provided by Erin Jeanne McDowell

Categories     side-dish

Time 1h10m

Yield 12 servings

Number Of Ingredients 15

Nonstick cooking spray
1 1/3 cups all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon fine sea salt
Pinch ground cinnamon
Pinch ground cloves
A few gratings fresh nutmeg
1/3 cup canola or vegetable oil
2 tablespoons unsalted butter, melted
1/2 cup packed light-brown sugar
2 large eggs
1 cup pumpkin puree
Flaky sea salt, for sprinkling
Butter and honey, for serving

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.

MOIST PUMPKIN CRANBERRY CORNBREAD



Moist Pumpkin Cranberry Cornbread image

This moist cornbread begs for butter when you take it out of the oven and it's even better the next day so you can prepare it a day ahead wrap in plastic and serve the following day, if you don't care for nutmeg then omit, if you like a sweeter taste then increase the sugar slightly --- serve this along side of your turkey or ham dinner :)

Provided by Kittencalrecipezazz

Categories     Quick Breads

Time 50m

Yield 16 pieces

Number Of Ingredients 13

1 1/4 cups flour
3/4 cup cornmeal
2/3 cup light brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon mace
3/4 cup canned pumpkin puree (not pumpkin pie filling)
3/4 cup sour cream or 3/4 cup buttermilk
1/4 cup butter, melted
2 eggs, room temp
2 tablespoons honey
1 cup cranberries

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.

PUMPKIN CORNBREAD



Pumpkin Cornbread image

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

1 cup drained pumpkin purée, canned or made from 1 pound fresh pumpkin (see below)
1 cup low-fat milk
2 tablespoons extra virgin olive oil
1 tablespoon mild honey, such as clover
2 eggs
1 1/2 cups stone ground yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 tablespoon unsalted butter

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 CORNBREAD



Pumpkin Cornbread image

Slather these slightly-sweet cornbreads in some whipped butter for a real treat.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 11

2 cups yellow cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup canned pumpkin puree
2 cups nonfat buttermilk
4 large egg whites
1 tablespoon unsalted butter, melted
1/4 cup molasses
Vegetable oil spray

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.

PUMPKIN-CHEESE CORNBREAD



Pumpkin-Cheese Cornbread image

Treat your guests with this pumpkin-cheese cornbread that's made using Betty Crocker® cornbread & muffin mix.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 12

Number Of Ingredients 8

1/3 cup oil or melted shortening
2 pouches (6.5 oz each) Betty Crocker™ cornbread & muffin mix
1 cup shredded Parmesan cheese (4 oz)
1 teaspoon ground cumin
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup milk
2 eggs
1/3 cup roasted salted hulled pumpkin seeds (pepitas)

Steps:

  • Heat oven to 400°F. Grease 10-inch cast-iron skillet with oil. Place skillet in oven to heat.
  • In large bowl, stir cornbread mix, cheese and cumin. In medium bowl, stir pumpkin, milk and eggs until smooth. Add pumpkin mixture to cornbread mixture; mix well. Stir in hot oil from skillet. Pour batter into greased skillet. Sprinkle pepitas over batter, pressing in gently.
  • Bake 22 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 216, Carbohydrate 7 g, Fat 1 1/2, Fiber 1/2 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 670 mg

PUMPKIN CORNBREAD



Pumpkin Cornbread image

What could be more Thanksgiving than pumpkin and cornbread? I make this for every Thanksgiving meal (and other times as well), and everyone loves it. It has only a very subtle pumpkin flavor. I have thought about adding more pumpkin for a stronger flavor, but we love it too much the way it is! Reheat leftovers in the microwave and serve with pumpkin butter and tea or coffee. This doesn't last long in my house!

Provided by Whisper

Categories     Quick Breads

Time 1h

Yield 1 8inch pan

Number Of Ingredients 11

1 1/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon coriander
3/4 cup yellow cornmeal
2/3 cup brown sugar
2 tablespoons honey
1/4 cup butter, melted
2 eggs, beaten
3/4 cup canned pumpkin
2/3 cup buttermilk

Steps:

  • Sift together flour, baking powder, salt and coriander in a large mixing bowl; stir in cornmeal.
  • In a separate bowl, combine brown sugar, honey, melted butter, eggs, pumpkin and buttermilk.
  • Gradually stir into the dry mixture until all ingredients are blended; do not overmix.
  • Pour batter into a square 8-inch baking pan and bake in 350 degree oven 40-45 minutes.

Tips

For a sweeter cornbread, add 1/2 cup of sugar to the batter.

For a more moist cornbread, add 1/2 cup of buttermilk to the batter.

For a more flavorful cornbread, add 1/2 cup of chopped pecans or walnuts to the batter.

For a gluten-free cornbread, use 1 cup of gluten-free flour blend instead of the all-purpose flour.

For a vegan cornbread, use 1/2 cup of plant-based milk instead of the buttermilk and 1/4 cup of melted vegan butter instead of the butter.

Conclusion

Pumpkin cornbread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be customized to your liking. Whether you like it sweet, moist, or flavorful, there is a pumpkin cornbread recipe out there for you. So next time you are looking for a delicious and satisfying bread, give pumpkin cornbread a try.

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