Pumpkin Corn Bread


1 C. - Flour
3/4 C. - Yellow Cornmeal
1 Tsp. - Baking Powder
1/2 Tsp. - Baking Soda
1/4 Tsp. - Salt
2 - Eggs Beaten
1 C. - Canned Pumpkin Puree
1/2 C. - Brown Sugar
1/4 C. - Canola Oil


Preheat oven to 425 degrees. Grease muffin cups or an 8 x 8 baking dish. In a large bowl stir the flour, cornmeal, baking powder, baking soda and salt. In a small bowl, stir together the eggs, pumpkin, sugar and oil. Mix together the wet and flour mixture and stir well, do not over mix. Divide the mixture among the muffin cups or evenly spread into the baking dish. Bake in the 425 degree oven for 15-18 minutes or until a toothpick inserted into the center comes out clean.


terri 's picture

Amazing, will be keeping this recipe forever!


Fall is here and I could not be any happier...I love the fall and winter months. I was so excited to see the weather change and some fall colors changing on the trees, along with fall weather and color I also get to enjoy fall foods. For me fall foods include a great deal of pumpkin, apple, soups, cinnamon, nutmeg and other great spices. My husband loves corn bread and we eat it all year long, this time however I made him pumpkin cornbread. This was an amazing side dish for the hearty Italian soup we had for dinner. I didn't have any at the time, but my "Homemade Pumpkin Butter" would have been simply amazing on this corn bread. I did have some honey butter and that was oh so delish on top of this warm pumpkin corn bread.


6 Muffins or 6 Pieces


Sunday, October 2, 2011 - 3:41pm


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