Lightly sweetened and full of fall flavors, this recipe for Pumpkin Cornbread is the perfect dinner side dish. Make a batch for Thanksgiving or enjoy with a big bowl of chili.
Considering the fact that it’s been almost 3 weeks since I shared my last pumpkin recipe with you – be sure to check out my Pumpkin Skillet Cake if you missed it the first time- and the fact that I have about 6 cans of pumpkin in my pantry, I figured it was about time to get my act together and come up with another tasty pumpkin treat!
I’ve been craving cornbread, probably because I’ve been thinking about the fact that Thanksgiving is rapidly approaching. Also, my mom texted me the other day to tell me how good Trader Joe’s Pumpkin Cornbread is. I’ve never had it, but I’m sure that planted the seed for this recipe.
Since I was already giving my cornbread a fall spin with some pumpkin, I decided to take it a step further and add some maple syrup and cinnamon as well. Great idea on my part.
This cornbread is lightly sweetened, tastes slightly like pumpkin and still manages to retain a nice cornbread texture. It would be the perfect addition to your Thanksgiving menu but it’s also simple enough for you to whip up a batch to enjoy with a hearty bowl of chili during the week.
Here’s how you make it:
Don’t leave out the prunes. They’re the secret ingredient in my Mimi’s famous cornbread recipe as well. They add a little sweetness and I promise you can’t taste them. But if you must have a replacement, you could try applesauce or more maple syrup I suppose….although I haven’t tried either of those myself.
I’d definitely recommend slathering a little butter on each piece as well. Perfection.