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.
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.
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 and you don't want to miss it!}
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.
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 fantabulous 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 😉
Pumpkin Cornbread
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
- ½ teaspoon salt
- 1 large egg
- 1 tablespoon honey
- ¼ 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
Meme
Nutrition Facts
Deanna Segrave-Daly (@tspbasil)
OK - genius! Can't wait to make this with a big ole bowl of chili - yum.
Meme
Thanks Deanna!! It's perfect with chili, and I have a Pumpkin Chili recipe I am posting today that's perfect 🙂
Daisy
YUM! Now I just need to decide what to make first, this or the pumpkin donuts holes. Or both..... Keep em coming Meme!
Meme
Oh girl, you need both! That reminds me that I need to make those pumpkin donut holes again this year. They are gooooood
Liz - Meal Makeover Mom
I love cornbread and agree that it can be on the dry side. Great addition with the pumpkin puree. Pinning NOW!!! Great makeover 🙂
Meme
Thanks Liz!! I love that it was still a little crumbly but not super dry. Thanks for sharing 🙂
Jessica @ Nutritioulicious
can totally hear my husband saying "Why did you ruin cornbread?!" lol. I guess I have to get a cast iron skillet 🙂
Meme
Haha! You definitely need a cast iron skillet, Jessica! It is an underrated kitchen necessity for sure
genevieve @ gratitude & greens
I'm going to make this for sure- I love cornbread! Such a great side to hearty fall stews 😀
Meme
Thanks Genevieve! It's totally the perfect seasonal side 🙂
Cassie @ Almost Getting It Together
I alwayyyys try to make pumpkin skillet cornbread and always fail. I'll have to try your recipe... hopefully I have much better results!
Meme
Bummer! This one worked like a charm; hope you get a chance to try it!
Kelly // The Pretty Bee: Cooking & Creating
This looks delicious! Yum!
Meme
Thanks Kelly! It is 😉
Anne|Craving Something Healthy
Brilliant! So making this one.
Meme
Thanks Anne! It's so simple and delicious
athletic avocado
my two favs in one! delish!
Meme
I know, right?! It's the perfect combo! 🙂