Pumpkin Cornbread

Recently, Susan from Food Blogga asked readers to share their favorite cornbread. Fortunately, mine was already made and photographed, sitting here in draft mode, waiting to be shared. It might not surprise you that my favorite cornbread is a) healthy and b) involves pumpkin. It’s very moist and slightly sweet, and goes well with just about any chili I can think of. A bit of cinnamon gives it a hint of earthy, sweet spice that makes a really nice compliment to a meaty, spicy chili.

I recently made my pumpkin cornbread, in my mini pumpkin cheesecake pan, to go along with a braised brisket & butternut squash chili. The chili was fabulous, very rich and filling, but since I didn’t change much from the original recipe, I’m simply supplying you with the link and not really going to blog about it. But doesn’t it look pretty with that cute little pumpkin cornbread? Also, when I made these last, I realized at the last minute I was out of whole wheat flour. So, I decided to substitute with some Bob’s Red Mill High Fiber Hot Cereal – there’s actually a muffin recipe on the back of the package, so I figured I could easily substitute this for some of the flour in other recipes. They still turned out great!

Pumpkin Cornbread

Ingredients
1/2 cup flour (60gm)
1/2 cup whole wheat flour (60gm) OR 1/2 cup Bob’s Red Mill High Fiber Hot Cereal (70gm)
1/4 cup sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 cup yellow cornmeal
1 cup pumpkin puree
1/2 cup applesauce
1/2 cup water

Directions
Preheat oven to 350. Grease a 12-cup muffin tin with nonstick spray. Combine dry ingredients, then stir in pumpkin and applesauce until well combined. Finally, mix in the water. Divide batter evenly among the muffin cups. Bake for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Nutritional Info
Servings Per Recipe: 12
Amount Per Serving
Calories: 117.9
Total Fat: 0.6 g
Cholesterol: 0.0 mg
Sodium: 251.1 mg
Total Carbs: 27.1 g
Dietary Fiber: 2.2 g
Protein: 2.3 g
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8 Responses to “Pumpkin Cornbread”

  1. 1

    Amy — October 25, 2009 @ 1:21 pm Reply

    Cara those are just adorable!!! LOL!! And they look delish!Thanks so much for posting! Will have to try that one this week with some chili! Yum!Hugs.. Amy

  2. 2

    Imnotbenny — October 25, 2009 @ 1:31 pm Reply

    I love this blog SO. MUCH.Please, don't ever stop. This is my number one place to go for recipes that are interesting and healthy.And delicious.You rock.

  3. 3

    Jennifer — October 26, 2009 @ 1:15 am Reply

    I cant wait to make these! Oh my goodness they sound So good!

  4. 4

    beeskneeslife — October 26, 2009 @ 3:16 pm Reply

    These look great!

  5. 5

    Emily — September 16, 2012 @ 9:36 pm Reply

    One of my favorites since you first served them to Keith and I! I come back to this recipe every time I make Chili… like tonight : )

    • 5.1

      Cara — September 17, 2012 @ 8:43 am

      Glad you guys like it so much!

  6. 6

    Natasha — October 24, 2012 @ 12:26 pm Reply

    Hi Cara!

    First time poster, although many recipe searches I run have led to your blog! I am going through an orange veggie kick right now, and have had this Pumpkin Cornbread recipe bookmarked since Canadian Thanksgiving (October 8). I finally baked it yesterday, and I wanted to pass along my comments. I cannot believe that there is no added fat or egg in this quick bread because it tasted quite rich. I don’t use all purpose flour so I substituted rye flour with great results. Stevia, Splenda, agave nectar, or honey could also easily be used in place of the white sugar. I personally found it a tad on the sweet side – perfect with a cup of tea or coffee, but as a savory accompaniment for chili, I think I might let the applesauce stand alone as the sweetener – and maybe sub in 1/2 cup orange juice in place of the water at the end of the recipe. We are not vegan, and I also had some half and half to use up, so I added 1/2 cup cream instead of water.

    The taste was divine! The pumpkin really shines through. Perhaps adding a pinch of nutmeg next time? My only wish is that this cornbread rose a little more; it was hard to believe it was done at 20 minutes, but it was!

    If you’re sitting on the fence about this recipe, I encourage you to try it. It is so easy and fast, and I actually measured a second batch of dry ingredients into a jar (labeled), and froze a second portion of the pumpkin puree / applesauce mix for a super quick cornbread side to go with my Halloween chili! Thanks for the recipe, Cara.

    • 6.1

      Cara — October 25, 2012 @ 8:48 am

      Glad you liked it! I came up with this recipe a long time ago when my ingredient preferences were a little different than they are now. It’s probably due for a whole-grain, naturally-sweetened upgrade :)

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