Pumpkin Cornbread

"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!"
 
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photo by Whisper photo by Whisper
photo by Whisper
Ready In:
1hr
Ingredients:
11
Yields:
1 8inch pan
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ingredients

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directions

  • 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.

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Reviews

  1. This was very good. I made two batches and used one in my cornbread stuffing and it was a hit!
     
  2. Excellent! I had some leftover pumpkin to use up, so the amount I put in was more like 1 cup instead of 3/4. Also, the recipe didn't say whether or not to grease the pan, but I did spray it with some cooking spray, which was probably a good idea. It didn't taste very pumpkin-y, but turned out very moist with good flavour. Thanks for sharing!
     
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RECIPE SUBMITTED BY

I live near Rochester NY with my husband and our 18-year-old cat, Fluffy. It's actually Fluffy's house, but he allows us to live here as long as we pamper him and feed him generously. Our daughter, Kree, whom some of you know from Zaar, is also living with us again while she begins a new business venture in real estate. She's the one who got me hooked on Zaar and taught me to try new recipes rather than stay in the cooking rut I was in. In my free time I like to take long rides or sit by the water, both of which I find very relaxing. I also like to do counted cross-stitch and read. I dabble in photography, always looking for that elusive 'perfect' shot. I did more cooking before I started working full-time, and plan to again when I retire (still years away, but dreaming).
 
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