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Pumpkin Cornbread

November 6, 2015 by Lindsay 18 Comments

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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.

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.

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.

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:

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Pumpkin Cornbread

Pumpkin Cornbread 4
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5 from 2 reviews

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.

  • Author: Lindsay L
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 9 1x

Ingredients

Scale
  • 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

  1. Preheat oven to 400 degrees F.
  2. Combine first 7 ingredients in a bowl and mix well.
  3. Add remaining ingredients and stir until just combined.
  4. Pour into greased 9×13 pan and bake at 400 degrees for 20-25 minutes or until a toothpick inserted into center comes out clean.

Did you make this recipe?

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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.

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.

I’d definitely recommend slathering a little butter on each piece as well. Perfection.

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.

[Tweet “This Pumpkin Cornbread from @leangrnbeanblog would be perfect for Thanksgiving!”]

Enjoy!
–Lindsay–

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Filed Under: Baking, Side Dish Tagged With: Butter, Cornmeal, Egg, Milk, Pumpkin, White Whole Wheat Flour

About Lindsay

Lindsay Livingston is a Registered Dietitian and new mom from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!

Reader Interactions

Comments

  1. E says

    November 6, 2015 at 5:25 AM

    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!

    Reply
  2. Linz @ Itz Linz says

    November 6, 2015 at 7:08 AM

    i love the idea of this! and i’m pretty sure i have a baby jar of prunes leftover from william!

    Reply
  3. Melanie @ Nutritious Eats says

    November 6, 2015 at 8:16 AM

    Love this idea too ! And I love homemade cornbread!

    Reply
  4. Erin @ The Almond Eater says

    November 6, 2015 at 9:39 AM

    I think I’m obsessed with corn bread except I’ve never actually made it myself…. this sounds like an awesome variation.

    Reply
  5. Erin says

    November 6, 2015 at 11:30 AM

    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?! 🙂

    Reply
  6. rachel @ Athletic Avocado says

    November 6, 2015 at 1:15 PM

    I love the addition of prunes in this for wholesome sweetness! this would be a great swap for dinner rolls at thanksgiving!

    Reply
  7. Blake says

    November 6, 2015 at 1:27 PM

    This looks wonderful! I’m going to make it tonight! Could I use whole wheat flour?0

    Reply
    • Lindsay says

      November 6, 2015 at 1:32 PM

      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?

      Reply
  8. Rebecca says

    November 6, 2015 at 2:15 PM

    I just made some chili last night and this is a perfect way to add some pumpkin & corn flavor!

    Reply
  9. Elizabeth Shaw says

    November 6, 2015 at 2:33 PM

    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!

    Reply
  10. Cindy Gay says

    November 6, 2015 at 9:11 PM

    Always loved those baby prunes! (as did my boys)

    Reply
  11. Erin @ Her Heartland Soul says

    November 6, 2015 at 11:02 PM

    Yum!!

    Reply
  12. Ami Pilkington says

    November 7, 2015 at 2:38 PM

    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

    Reply
  13. Haley says

    November 8, 2015 at 9:20 PM

    Love how yummy this sounds. Pinning for later….

    Reply
  14. allie @ Through Her Looking Glass says

    November 9, 2015 at 11:52 AM

    Perfect for the season, looks delicious!!!

    Reply
  15. Coach Henness says

    November 9, 2015 at 2:04 PM

    How fun! I’ve pinned to try later. I do love cornbread and have lots of pumpkin cans to use up!

    Reply
  16. Vicky & Ruth- May I Have That Recipe says

    November 9, 2015 at 9:48 PM

    This looks delicious! I love the idea of pumpkin cornbread…genius!

    Reply
  17. Lauren says

    November 11, 2015 at 11:50 AM

    YUMMO. Definitely need to make this for my boyfriend – we both lurveee cornbread!

    Reply

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Lindsay Livingston The Lean Green Bean Healthy Living Tips and Tricks

I'm a Registered Dietitian and mom of three from Columbus, Ohio. I use this blog to share simple, healthy recipes, nutrition tips, and an honest glimpse of motherhood!

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