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.
Hi Friends!
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:
Pumpkin Cornbread
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.
Ingredients
- 1 cup pumpkin
- 3/4 cup milk
- 2 eggs
- 1/4 cup maple syrup
- 1 jar of baby food prunes (4 oz)
- 4 Tbsp butter, melted
- 1 tsp vanilla extract
- 1 cup cornmeal
- 1 cup flour
- 2 tsp baking powder
- 1/2 - 1 tsp cinnamon, optional
Instructions
- Preheat oven to 400 degrees F.
- Combine first 7 ingredients in a bowl and mix well.
- Add remaining ingredients and stir until just combined.
- Pour into greased 9x13 pan and bake at 400 degrees for 20-25 minutes or until a toothpick inserted into center comes out clean.
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.
Enjoy!
–Lindsay–
So delicious! Must admit, I look forward to reading Bean Bytes every week haha 😀 Perhaps I’m lucky enough to be featured there with one of my recipes sometime!
i love the idea of this! and i’m pretty sure i have a baby jar of prunes leftover from william!
Love this idea too ! And I love homemade cornbread!
I think I’m obsessed with corn bread except I’ve never actually made it myself…. this sounds like an awesome variation.
This is my kind of food! 🙂 This looks delicious…I am pretty sure I have had pumpkin something every day this month so far….tis the season, right?! 🙂
I love the addition of prunes in this for wholesome sweetness! this would be a great swap for dinner rolls at thanksgiving!
This looks wonderful! I’m going to make it tonight! Could I use whole wheat flour?0
i think so. typically when i bake with wheat flour things get a little drier though so you may want to add a bit more milk?
I just made some chili last night and this is a perfect way to add some pumpkin & corn flavor!
Yum! What a clever idea! I was at TJ’s yesterday and saw that box mix and thought- heck, I could make that! Luckily I find out today you did the dirty work for me- thanks!
Always loved those baby prunes! (as did my boys)
Yum!!
This is such a fab recipe, I wish I’d come across this when I have leftover pumpkin from Halloween as I hate seeing it go to waste. Thanks for sharing 🙂
Ami x
Love how yummy this sounds. Pinning for later….
Perfect for the season, looks delicious!!!
How fun! I’ve pinned to try later. I do love cornbread and have lots of pumpkin cans to use up!
This looks delicious! I love the idea of pumpkin cornbread…genius!
YUMMO. Definitely need to make this for my boyfriend – we both lurveee cornbread!