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    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

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    A Look Back.



Spiced Pumpkin Cornbread.

I picked up my first pumpkin of the season last week!  I don’t go too crazy with the pumpkin, but I do love baking with it – especially this time of year.

Spiced Pumpkin Cornbread by Daily Garnish

I was craving chili in a big way, and I wanted some sort of festive cornbread to compliment.  Pumpkin works perfectly in cornbread – making it extra fluffy and flavorful.

Spiced Pumpkin Cornbread by Daily Garnish

The pumpkin spices bring that great fall flavor, and a bit of molasses adds depth to this delicious savory side.  You could also bake these into individual muffins!  Serve along side your favorite bean chili, and enjoy on a cool fall evening.  Make sure you are wearing slippers too – it makes each bite taste just a little bit better. 

Spiced Pumpkin Cornbread

by Emily Malone

Prep Time: 10 minutes

Cook Time: 25-30 minutes

Ingredients (8 wedges)

  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 1 cup frozen corn kernels (I used roasted corn for mine)
  • 1 tablespoon baking powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1 cup pumpkin puree
  • 1/4 cup coconut oil (melted)
  • 1/4 cup almond milk
  • 1/4 cup maple syrup
  • 1 tablespoon molasses
  • 2 eggs

Instructions

Preheat the oven to 400 degrees. I feel like baking recipes all have the same instructions. Mix dry ingredients in a bowl…

Spiced Pumpkin Cornbread by Daily Garnish

Mix wet ingredients in a bowl…

Spiced Pumpkin Cornbread by Daily Garnish

Pour wet ingredients into dry ingredients and stir until just combined.

Spiced Pumpkin Cornbread by Daily Garnish

This recipe is no different – quick and easy!  Cornbread is already so delicious, and I thought the addition of pumpkin and pie spices would give this a little extra oomph as we head into fall.

Spiced Pumpkin Cornbread by Daily Garnish

I love baking cornbread in my cast iron skillet. It makes me feel homey. But if you don’t have one, any square baking dish will do. Just make sure it’s greased or non-stick before pouring in the batter.

Once mixed, add the batter to the pan and spread to the edges.

Spiced Pumpkin Cornbread by Daily Garnish

Bake at 400F for 25-30 minutes. Because of the pumpkin and molasses, this cornbread will be a little darker than normal, and that’s okay. Just watch for the top to have a golden tinge. Mine was finished in exactly 25 minutes.

Spiced Pumpkin Cornbread by Daily Garnish

Allow it to cool for a few minutes, and then slice and serve.

Spiced Pumpkin Cornbread by Daily Garnish

Eat along side your favorite soup or chili for a perfect fall meal. Heat leftovers and spread with Earth Balance along side some scrambled eggs for breakfast. This won’t last long!

Spiced Pumpkin Cornbread by Daily Garnish

Pumpkin season is officially off to a good start. 

Spiced Pumpkin Cornbread by Daily Garnish

Enjoy!

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76 Comments so far
Leave a comment

Allie@LiveLaughEat     at 9:38 pm

I made a pumpkin cornbread a few Thanksgivings ago and haven’t stopped thinking about it since! I’ve been on a total cornbread kick lately. So gritty!

[Reply]

Julie     at 10:47 pm

This looks so delicious (your white cheddar cornbread is maybe my favorite thing ever.)! One question: You mention molasses, but I don’t see it in the ingredient list — is this supposed to be on the side? Or in place of the maple syrup in the recipe?

[Reply]

Emily Malone Reply:

Thanks for pointing that out! Somehow forgot to add it in the ingredients – added it now!

[Reply]

Hilary (Four Little Forks)     at 11:05 pm

Found my way over here via KathEats. Pumpkin cornbread is downright GENIUS. This, and your Coconut Date Energy Bites are SO happening this weekend.

[Reply]

Emily Malone Reply:

Welcome to the blog – happy you are here!

[Reply]

Michelle@PeachyPalate     at 12:29 am

Love pumpkin cornbread; I make my own individual ones when I get a craving but this is a good bumper sized recipe :)

[Reply]

Jared     at 3:21 am

Cornbread = awesome. PUMPKIN cornbread = even more awesome. I’d never thought about using frozen corn before. Thanks for this recipe :-)

[Reply]

Erica     at 3:47 am

I second Hilary’s comment – I’m pretty sure this is Pulitzer price worthy.

[Reply]

Lauren     at 4:31 am

When I discovered how amazing pumpkin was in cornbread mix, I’ve never made it a different way! Love love love this recipe!

[Reply]

Kori     at 4:54 am

This sounds absolutely perfect!! My sister and I will definitely be making chili and this pumpkin cornbread to go alongside very soon. Thanks, Emily!!

[Reply]

Lisa Horvath     at 4:56 am

I’ve been following your blog for what seems like forever and am always impressed with your recipes. I’m going to try to make a gluten free version of this cornbread, adding pumpkin is genius. Thanks Emily.

[Reply]

Emily Malone Reply:

Thanks so much, Lisa!

[Reply]

Courtney     at 5:55 am

This looks amazing! I can’t wait to make it on Sunday with some chili.

[Reply]

Maria G     at 6:01 am

Pumpkin cornbread sounds perfect just about now! Do you think flax eggs could work as a replacement?

[Reply]

Emily Malone Reply:

I think flax would work well!

[Reply]

Heather Reply:

I made it with flax eggs and it was great!

[Reply]

Leah     at 6:34 am

Thanks for the reminder! I need to go to a local farm this weekend and buy sugar pumpkins!!

[Reply]

Beth     at 6:35 am

I second the question on flax eggs or another egg replacer. Sometimes flax eggs don’t work so well in something like this because it changes the texture. Ideas?

[Reply]

Emily Malone Reply:

I think flax would be fine in this!

[Reply]

elizabeth @ chronic venture     at 6:51 am

this is so brilliant! yum!

[Reply]

Emma Suarez     at 7:32 am

Yum

[Reply]

Heather     at 7:41 am

I just made pumpkin muffins last night! Can I submit a recipe request for some kind of pumpkin breakfast bar/bake?

[Reply]

Emily Malone Reply:

I’ll see what I can do! :)

[Reply]

Brittany     at 8:34 am

I can already smell it! I just posted about apple butter bran muffins! It all makes the house smell-and feel-like the season! Bonus: Pumpkin is so uber good for you!!
http://brittanyspantry.blogspot.com/2012/09/usher-in-autumn.html

[Reply]

Julie (A Case of the Runs)     at 8:37 am

I just got a cast-iron pan as an early wedding gift and have already used it for cornbread. Definitely don’t want to make it in any other pan now!! I’m definitely curious about how this tastes, especially with some melted Earth Balance… mmmmm.

[Reply]

Becky     at 8:44 am

Hi Emily, you mentioned using molasses a couple times in this post, but didn’t include it in the ingredients list- how much did you use? Also, could I bake this in a round cake pan? It sounds delicious! Thanks for the great recipe!!

[Reply]

Emily Malone Reply:

Sorry, just fixed it! Somehow forgot it on the list of ingredients. Yep, 1 tablespoon molasses included in wet ingredients. I think a round cake pan would work well!

[Reply]

Jillian B.     at 9:23 am

I literally want to cry tears of joy: corn bread and pumpkin TOGETHER? Two of my favorite foods!

[Reply]

Bethany @ Accidental Intentions     at 9:43 am

Waaaaaaaaaat? This is PUMPKIN cornbread? Oh man. Sold. Off to the grocery store to buy cornmeal rightnow.

[Reply]

Katie     at 10:07 am

Any recommendations for what flour to use to make this gluten free?

Looks delicious!

[Reply]

Laura @ She Eats Well     at 10:54 am

Happy oh so happy Fall! This looks simple and delicious! Love cookin’ cornbread in my cast iron skillet.

[Reply]

Angela     at 11:13 am

That looks great! Thanks for sharing :).

[Reply]

Mari @ Wine Required     at 11:28 am

This sounds amazing. I will have to make it. I’ve been looking for a good cornbread recipe.

[Reply]

Tina     at 12:04 pm

Ok so I saw the corn bread posted with your chili recipe the other day and just now remembered to come back and look for the recipe. I am so glad I did because I’m just about to head to the store and I’m definitely picking up what I need to make this over the weekend! I may just have to make some chili as well!!

[Reply]

Elisabeth     at 2:01 pm

I love all things pumpkin & corn bread! I am so making this $ chili on the weekend ;)

[Reply]

Elisabeth Reply:

Ha! $ = &

[Reply]

martha     at 2:30 pm

Absolutely delicious! chili is simmering too!

[Reply]

Emily @ www.main-eats.com     at 3:08 pm

Whoa baby! LOVE this idea-why have I not thought of this?!

[Reply]

Anne     at 3:55 pm

I, too, found my way here via KathEats. Love your site. Made the chili yesterday on a whim, and it was AWESOME! Thank you, thank you, thank you!

[Reply]

luv what you do     at 4:47 pm

I am totally digging that pumpkin cornbread. I recently found a sweet potato corn bread recipe that I can’t wait to try with my chili!

[Reply]

Angela @ Happy Fit Mama     at 4:48 pm

I never would have thought to put pumpkin in cornbread but it sounds delicious! Pinning this to go with chili for next week!

[Reply]

Rebecca     at 5:22 pm

I live abroad and can’t get coconut oil or molasses here– do you have any suggestions for replacements that would still do the flavors justice? This recipe looks so tasty and I’d really like to try it!

[Reply]

Hanna     at 6:36 pm

I made this today along with some chili and it was seriously DELICIOUS. Thank you so much for the recipe!

[Reply]

Emily Malone Reply:

You are most welcome! Glad to hear it was a success!

[Reply]

Veganlily     at 6:45 pm

Made this tonight for a dinner party and it was a huge hit! Note to my gluten free and vegan brethren-I modified this by doing 2 chia eggs (just like flax eggs but no grinding required and no flax taste – lazy and easy) and using 2 tbs earth balance instead of 1/4 cup coconut oil-I don’t love the taste of coconut oil and earth balance rocks on cornbread. I also used a mixture of teff flower, gf oats ground into flour and a little bit of premixed gf flour (based primarily on rice flour and potato starch). It was awesome!! Some folks (ok-all of us) put on some nice dark maple syrup and a little extra earth balance on top and we topped our chili with nutritional yeast and avocado-chili not directly made from this recipe but darn similar. Served with a huge green salad and fresh fruit for dessert. French red wine and chicolate too of course. Thanks, Emily, for the inspiration on this rainy fall New England night! Vegans-give it a shot, with all the moisture from the pumpkin you really don’t need to worry about the egg piece-I suspect it would have been fine even without the chia.

[Reply]

Mandy Reply:

After reading your comment I realized I forgot to add my eggs last night (Never a good idea to cook while watching football I guess), and my cornbread turned out really good! I didn’t even realize I missed something until just now! :)

[Reply]

Emily Malone Reply:

Oooh good to know! Thanks for coming back to tell us!

[Reply]

Nicole     at 4:12 pm

I would have never thought to do this. But, it is a combo of some of my favorite things. And I love a slightly sweet cornbread. It’s a must try!

[Reply]

Leah     at 4:35 pm

I made this tonight and it was delicious! Left out the molasses because I printed out the recipe before you updated the ingredients…thanks for the great seasonal complement to my meal.

[Reply]

Emily Malone Reply:

Glad you liked it! :)

[Reply]

Mandy     at 3:00 am

I made your chili and cornbread yesterday for me and my 5 year old to pack for lunches this week. We couldn’t wait to try the chili though and ended up putting a huge dent in it last night. Even my bean hating husband had a bowl. Really really yummy! My 5 year old said, “These beans smell good!” :) Thanks so much! Keep up the good work and keep bringing those awesome recipes!Oh and the pumpkin cornbread was genious! And I should say (after reading through some comments)I forgot the eggs and the cornbread was amazing.

[Reply]

Emily Malone Reply:

You are most welcome. Thanks so much! :)

[Reply]

Sarah G     at 11:03 am

I made this today with chili. I have to admit I was skeptical of the pumpkin and especially of the spices, and I nearly skipped the spices but decided if I was in, I was all in. SO YUMMY! I can’t stop eating it! Emily, what did you do with the other half can of pumpkin? I don’t want to waste it!

[Reply]

Emily Malone Reply:

I made pumpkin pancakes with it on Sunday morning! I used this recipe: http://allrecipes.com/recipe/pumpkin-pancakes/ with a few substitutions (less sugar & oil). Enjoy!

[Reply]

liz     at 1:38 pm

any suggestion to replace the maple syrup with? thank you!!

so excited to make this, as always – your recipes are a win. (and we are not even vegan or vegetarian they are that damn good)

[Reply]

Emily Malone Reply:

Agave nectar or honey would both work.

[Reply]

Heidi - Apples Under My Bed     at 8:50 pm

yum!! Can’t wait to try this, thanks :)
Heidi xo

[Reply]

Michelle     at 11:44 pm

Made the cornbread tonight after having it bookmarked since you posted it, and it totally blew my mind. SO awesome, even though I had to omit the molasses and cloves. Thank you!!

[Reply]

Molly     at 12:47 pm

Would canned (and drained) corn work instead of frozen? I’m dying to make this tonight but no corn in the freezer!

[Reply]

Emily Malone Reply:

I think it would probably be okay!

[Reply]

Mary     at 2:52 pm

Hi Emily!

I’m super excited to try this recipe, especially since I just received a cast iron skillet (my first) as a wedding gift. Any ideas for a substitution on the coconut oil?

Looking forward to making this next week :)

[Reply]

Emily Malone Reply:

Earth balance or butter will work!

[Reply]

Anja     at 2:23 am

I also made this cornbread with the chill and I could not get my hands off it. It was fabulous. I rolled my eyes and mmmmhed. It is so delicious! Definitely a keeper!

[Reply]

Kelsey     at 7:54 pm

I made this cornbread and your 20-minute chili for our “First annual MFM pumpkin carving party” (which was just the three of us, ha!) and it was fabulous! Jason even paused to comment on how good it was, which is remarkable since he usually hoovers so fast he doesn’t have time for commentary. :)

[Reply]

Kelsey Reply:

I should note that Norah demolished a small bowl of chili too!

[Reply]

Bethley     at 4:35 pm

Oh Emily Yum!

I made the four bean chili yesterday and this cornbread today to go with leftovers. These two together have some sort of magical flavor combination. I’ll definitely make them both again.

[Reply]

Kaelin     at 5:38 pm

I have made this cornbread several times now and I rarely go back to making something again. This is soooo simple and so delicious. I have a feeling it will be a staple recipe in my kitchen! Thank you!!

[Reply]

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Brittany     at 6:55 pm

Made this for dinner tonight! It was so yummy. My husband and I loved it. Even shared a few soft bites with my 8 month old daughter. She thought it was a hit too!

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