Pumpkin Cornbread

Happy Thanksgiving! Oh, does it seem a bit early this year for you too? Haha, I had forgotten until just about a week ago that – now north of the border – we’d be celebrating turkey day in October. It seems more than a little strange for me to be eating pumpkin pie and cranberry sauce before mini snickers bars and candy corn, but I’m guessing that’s just my deeply-ingrained childhood habits getting the best of me. Strangeness aside, I’m more than happy to adopt Canadian Thanksgiving because, if last year was any indication, it potentially means celebrating Thanksgiving, Halloween, then Thanksgiving again (for my side of the family) before we even begin to think about Christmas. Giant feasts interrupted by sickening quantities of candy? Um, yes please!

Coincidentally, the same week I was reminded about our early Thanksgiving, I also read about a very simple recipe for a very yummy sounded pumpkin cornbread. I’ve been a big fan of cornbread since I was a kid (I prefer the moist kind dressed with honey, not the pepper- or meat-infused dry hushpuppies – but to each their own) and don’t even get me started on homemade pumpkin pie…so you can see why the idea of a happy marriage between the two would instantly sound exciting. Wanting a holiday-appropriate post for this weekend sealed the deal and I gathered up the very basic ingredients needed and got to work!

Pumpkin Cornbread (via The Pioneer Woman Cooks!)


1   C   unbleached flour

1   T   baking powder

1   t   salt

½   T   ground cinnamon

1/4   t   ground nutmeg

½   C   light brown sugar

1   C   cornmeal

2  whole eggs

1   C   pumpkin puree

1/4   C   olive oil

1   T   molasses


1) Preheat oven to 400°F and grease an 8×8″ baking dish. In a medium bowl whisk together the dry ingredients: flour, baking powder, salt, spices, brown sugar, and cornmeal. Sift the mixture as needed to remove any lumps.

2) In a separate small bowl lightly beat the eggs before stirring in the remaining wet ingredients: pumpkin, oil, and molasses. Using a rubber spatula, stir the wet ingredients into the dry until just combined. The batter is quite thick so it does take a few minutes of gentle stirring – be patient.

3) Pour batter into pan and smooth top as much as possible while spreading batter into all corners. Bake for about 30 minutes or until a toothpick inserted in the middle comes out clean. The top should be a deep golden brown in color. Let cool 10 minutes or so before slicing.

Beezer’s Notes:

This cornbread is as delicious as it is simple. The pumpkin flavor is quite strong, but in a sweet, moist compliment to the crumbly cornbread. The addition of cinnamon and nutmeg adds just a hint of spice while the molasses and brown sugar gives the bread a depth that raises it from the humble chili accompaniment to a true Holiday Side Dish – worthy of its own decorative plate on your dining room table. I ate my slices drizzled with honey, old habits are hard to break I guess, but we confirmed that it’s equally good with coffee, hot chocolate, tea, and soup. How would you eat this fantastic new twist on two fall favorites?

Overall Enjoyments:   ♥   ♥   ♥   ♥

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