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    Home ยป Recipes ยป Sides ยป Grains

    pumpkin cornbread

    Published: Sep 30, 2014 ยท Updated: Oct 19, 2018 ยท Post may contain affiliate links

    Jump to Recipe Print Recipe

    Pumpkin and whole grain flour bump up the nutritional value of this Southern standard while keeping the delicious flavor and slightly crumbly texture. This easy recipe is a fun take on a classic savory side.

    Pumpkin and white whole wheat flour help improve the nutritional value of this Southern standard while keeping the delicious flavor and slightly crumbly texture

    Disclosure: I might make a commission for purchases made through links in this post at no extra cost to you.

    Cornbread is one of those things I have a hard time passing up. I love the crumbly texture that just begs to be served with a big bowl of chili.

    Oh it's like heaven when those nooks and crannies soak up that deliciousness.

    [click_to_tweet tweet="Pumpkin and white whole wheat flour bump up the nutritional value of this Southern standard while keeping the delicious flavor and slightly crumbly texture." quote="Pumpkin and white whole wheat flour bump up the nutritional value of this Southern standard while keeping the delicious flavor and slightly crumbly texture."]

    Pumpkin Chili with Pumpkin Cornbread from Living Well Kitchen. Pumpkin and white whole wheat flour help improve the nutritional value of this Southern standard while keeping the delicious flavor and slightly crumbly texture

    Unfortunately, some cornbread is really dry. Almost too dry. Yes, I think the crumbliness of cornbread is what makes it magical and sets it apart from a regular slice of bread. But too crumbly where you feel like you absolutely must cover the cornbread in butter or drink a big glass of water with it is not a good thing.

    The best way to prevent this is usually by including butter in the cornbread batter. And while that's delicious and all, it's not necessarily the most prudent option.

    Enter pumpkin.

    It makes a very respectable substitution for butter in the standard cornbread recipe. {I based this Pumpkin Cornbread recipe off my Cornbread from a few years ago}

    Honestly, you can hardly tell there is pumpkin in the cornbread. Nor can you tell that whole wheat flour was used.

    I know I know; you're thinking "ugh why does she have to go and ruin cornbread..." But I didn't! I really really didn't!

    I promise that this cornbread is incredibly delicious on its own or as an accompaniment to a warm bowl of chili {pumpkin chili recipe coming soon and you don't want to miss it!}

    Pumpkin Cornbread recipe from Living Well Kitchen

    However this is important: You really must use a cast iron skillet. They're under $20 and well worth the investment. Plus, they make a great gift!

    I used an 8 inch cast iron skillet and my cornbread was super thick. If you want thinner cornbread, use a 10 inch skillet.

    Now back to the ingredients... the white whole wheat flour is a great option because it doesn't have as much of a "whole wheat" flavor as regular whole wheat flour does. I like King Arthur flour or Gold Medal's white whole wheat flour and you can find it in almost any grocery store.

    Pumpkin Chili with Pumpkin Cornbread #recipe from Living Well Kitchen

    You replace all the butter with pumpkin in the batter, but there's a key to this recipe and the one step that you mustn't skip {or I can't vouch for how good this will be}... you add butter to the skillet before pouring in the batter.

    Here's what you do: You will put the skillet in the oven while the oven is preheating {to preheat the skillet}. Then carefully {it'll be 1 million degrees} take the skillet out of the oven and add a tablespoon of butter to the skillet. It'll melt really fast and you'll want to swirl it around in the skillet so it's evenly spread in the skillet. Then pour in the batter and bake the cornbread.

    This pretty much guarantees that your cornbread won't stick and that you'll have an incredible buttery crust on the cornbread. And that's what makes this cornbread so fantubulous and such a crowd-pleaser.

    So just promise me you won't forget to use your cast iron skillet and that you won't leave out that butter step, alright? Ok good. Enjoy ๐Ÿ˜‰

    Pumpkin Cornbread recipe from Living Well Kitchen

    Pumpkin Cornbread

    Pumpkin and whole grain flour bump up the nutritional value of this Southern standard while keeping the delicious flavor and slightly crumbly texture.
    No ratings yet
    Print Rate
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 8
    Author: Meme

    Ingredients

    • 1 cup milk any kind
    • 1 tablespoon vinegar apple cider, white, white wine vinegar, or lemon juice
    • 1 cup whole grain flour white whole wheat or whole grain gluten free flour
    • 1 cup stone-ground cornmeal
    • 1 tablespoon baking powder
    • ยฝ teaspoon salt
    • 1 large egg
    • 1 tablespoon honey
    • ยผ cup pumpkin puree
    • 1 tablespoon butter

    Instructions

    • Preheat oven to 400*F. Put an 8 or 10 inch cast iron skillet in the oven to preheat.
    • Add vinegar to a 1 cup (8 ounce) measuring glass. Pour in milk to make it one cup. Set aside.
    • Whisk together flour, cornmeal, baking powder, and salt. Set aside.
    • In another bowl, stir together milk, egg, honey, and pumpkin puree. Pour wet mixture into dry mixture and stir until just combined (don't over mix).
    • Carefully take the skillet out of the oven, and add in butter. Let melt and swirl butter around pan so it's evenly distributed.
    • Pour batter into skillet and bake in preheated oven for 18-22 minutes until done. Enjoy!

    Notes

    *Do not use low fat or fat free milk. Whole milk and 2% are best. I haven't tested it, but unsweetened almond milk or coconut milk could work. 
    *Make sure to use white whole grain flour or whole grain grain pastry flour. Using regular whole wheat flour could make your cornbread too dense.
    Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

    [showhide type="post" more_text="Click here for Nutrition Facts" less_text="Clear Nutrition Facts"]
    *

    Nutrition Facts
    Pumpkin Cornbread
    Serving Size
     
    1 slice
    Amount per Serving
    Calories
    177.15
    % Daily Value*
    Fat
     
    4.25
    g
    7
    %
    Saturated Fat
     
    1.78
    g
    11
    %
    Cholesterol
     
    32.49
    mg
    11
    %
    Sodium
     
    184.74
    mg
    8
    %
    Potassium
     
    336.8
    mg
    10
    %
    Carbohydrates
     
    30.24
    g
    10
    %
    Fiber
     
    3.73
    g
    16
    %
    Sugar
     
    4.3
    g
    5
    %
    Protein
     
    5.91
    g
    12
    %
    Vitamin A
     
    1303.64
    IU
    26
    %
    Vitamin C
     
    0.32
    mg
    0
    %
    Calcium
     
    111.44
    mg
    11
    %
    Iron
     
    1.49
    mg
    8
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    *
    [/showhide]

    What to use in this recipe:


    Meme

    Doesn't this recipe look good?! You should probably pin it for later:

    pumpkin cornbread and chili

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    Comments

    1. Deanna Segrave-Daly (@tspbasil) says

      October 03, 2014 at 7:42 am

      OK - genius! Can't wait to make this with a big ole bowl of chili - yum.

      Reply
      • Meme says

        October 03, 2014 at 7:46 am

        Thanks Deanna!! It's perfect with chili, and I have a Pumpkin Chili recipe I am posting today that's perfect ๐Ÿ™‚

        Reply
    2. Daisy says

      October 03, 2014 at 9:09 am

      YUM! Now I just need to decide what to make first, this or the pumpkin donuts holes. Or both..... Keep em coming Meme!

      Reply
      • Meme says

        October 12, 2014 at 11:56 am

        Oh girl, you need both! That reminds me that I need to make those pumpkin donut holes again this year. They are gooooood

        Reply
    3. Liz - Meal Makeover Mom says

      October 03, 2014 at 9:26 am

      I love cornbread and agree that it can be on the dry side. Great addition with the pumpkin puree. Pinning NOW!!! Great makeover ๐Ÿ™‚

      Reply
      • Meme says

        October 12, 2014 at 11:57 am

        Thanks Liz!! I love that it was still a little crumbly but not super dry. Thanks for sharing ๐Ÿ™‚

        Reply
    4. Jessica @ Nutritioulicious says

      October 03, 2014 at 1:20 pm

      can totally hear my husband saying "Why did you ruin cornbread?!" lol. I guess I have to get a cast iron skillet ๐Ÿ™‚

      Reply
      • Meme says

        October 12, 2014 at 11:58 am

        Haha! You definitely need a cast iron skillet, Jessica! It is an underrated kitchen necessity for sure

        Reply
    5. genevieve @ gratitude & greens says

      October 03, 2014 at 2:31 pm

      I'm going to make this for sure- I love cornbread! Such a great side to hearty fall stews ๐Ÿ˜€

      Reply
      • Meme says

        October 12, 2014 at 12:00 pm

        Thanks Genevieve! It's totally the perfect seasonal side ๐Ÿ™‚

        Reply
    6. Cassie @ Almost Getting It Together says

      October 03, 2014 at 2:48 pm

      I alwayyyys try to make pumpkin skillet cornbread and always fail. I'll have to try your recipe... hopefully I have much better results!

      Reply
      • Meme says

        October 12, 2014 at 12:00 pm

        Bummer! This one worked like a charm; hope you get a chance to try it!

        Reply
    7. Kelly // The Pretty Bee: Cooking & Creating says

      October 03, 2014 at 3:43 pm

      This looks delicious! Yum!

      Reply
      • Meme says

        October 12, 2014 at 12:01 pm

        Thanks Kelly! It is ๐Ÿ˜‰

        Reply
    8. Anne|Craving Something Healthy says

      October 03, 2014 at 4:18 pm

      Brilliant! So making this one.

      Reply
      • Meme says

        October 12, 2014 at 12:01 pm

        Thanks Anne! It's so simple and delicious

        Reply
    9. athletic avocado says

      October 07, 2014 at 7:10 pm

      my two favs in one! delish!

      Reply
      • Meme says

        October 12, 2014 at 10:43 am

        I know, right?! It's the perfect combo! ๐Ÿ™‚

        Reply

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    Meme (a brunette female) is holding umbrella and spinning around in front of the Eiffel Tower wearing a denim jacket, skirt, and blue shoesHi, I'm Meme, a thirty-something registered dietitian nutritionist from Alabama living in San Diego. Here to help you enjoy food, feel better in your body at any size, and live free of diets & shame.
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