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.
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.
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
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Ingredients (8 wedges)
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1 cup cornmeal
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1 cup all purpose flour
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1 cup frozen corn kernels (I used roasted corn for mine)
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1 tablespoon baking powder
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1 teaspoon sea salt
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1/2 teaspoon cinnamon
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1/4 teaspoon nutmeg
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1/8 teaspoon cloves
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1 cup pumpkin puree
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1/4 cup coconut oil (melted)
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1/4 cup almond milk
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1/4 cup maple syrup
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1 tablespoon molasses
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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…
Mix wet ingredients in a bowl…
Pour wet ingredients into dry ingredients and stir until just combined.
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.
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.
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.
Allow it to cool for a few minutes, and then slice and serve.
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!
Pumpkin season is officially off to a good start.
Enjoy!
68 Comments so far
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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!
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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?
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Emily Malone Reply:
September 27th, 2012 at 9:39 am
Thanks for pointing that out! Somehow forgot to add it in the ingredients – added it now!
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Found my way over here via KathEats. Pumpkin cornbread is downright GENIUS. This, and your Coconut Date Energy Bites are SO happening this weekend.
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Emily Malone Reply:
September 27th, 2012 at 9:38 am
Welcome to the blog – happy you are here!
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Love pumpkin cornbread; I make my own individual ones when I get a craving but this is a good bumper sized recipe :)
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Cornbread = awesome. PUMPKIN cornbread = even more awesome. I’d never thought about using frozen corn before. Thanks for this recipe :-)
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I second Hilary’s comment – I’m pretty sure this is Pulitzer price worthy.
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When I discovered how amazing pumpkin was in cornbread mix, I’ve never made it a different way! Love love love this recipe!
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This sounds absolutely perfect!! My sister and I will definitely be making chili and this pumpkin cornbread to go alongside very soon. Thanks, Emily!!
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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.
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Emily Malone Reply:
September 27th, 2012 at 9:38 am
Thanks so much, Lisa!
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This looks amazing! I can’t wait to make it on Sunday with some chili.
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Pumpkin cornbread sounds perfect just about now! Do you think flax eggs could work as a replacement?
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Emily Malone Reply:
September 27th, 2012 at 9:38 am
I think flax would work well!
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Heather Reply:
October 9th, 2012 at 11:25 am
I made it with flax eggs and it was great!
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Thanks for the reminder! I need to go to a local farm this weekend and buy sugar pumpkins!!
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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?
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Emily Malone Reply:
September 27th, 2012 at 9:38 am
I think flax would be fine in this!
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this is so brilliant! yum!
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Yum
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I just made pumpkin muffins last night! Can I submit a recipe request for some kind of pumpkin breakfast bar/bake?
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Emily Malone Reply:
September 27th, 2012 at 9:37 am
I’ll see what I can do! :)
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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
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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.
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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!!
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Emily Malone Reply:
September 27th, 2012 at 9:37 am
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!
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I literally want to cry tears of joy: corn bread and pumpkin TOGETHER? Two of my favorite foods!
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Waaaaaaaaaat? This is PUMPKIN cornbread? Oh man. Sold. Off to the grocery store to buy cornmeal rightnow.
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Any recommendations for what flour to use to make this gluten free?
Looks delicious!
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Happy oh so happy Fall! This looks simple and delicious! Love cookin’ cornbread in my cast iron skillet.
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That looks great! Thanks for sharing :).
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This sounds amazing. I will have to make it. I’ve been looking for a good cornbread recipe.
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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!!
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I love all things pumpkin & corn bread! I am so making this $ chili on the weekend ;)
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Elisabeth Reply:
September 27th, 2012 at 2:01 pm
Ha! $ = &
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Absolutely delicious! chili is simmering too!
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Whoa baby! LOVE this idea-why have I not thought of this?!
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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!
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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!
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I never would have thought to put pumpkin in cornbread but it sounds delicious! Pinning this to go with chili for next week!
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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!
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I made this today along with some chili and it was seriously DELICIOUS. Thank you so much for the recipe!
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Emily Malone Reply:
September 28th, 2012 at 3:59 pm
You are most welcome! Glad to hear it was a success!
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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.
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Mandy Reply:
October 1st, 2012 at 3:02 am
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! :)
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Emily Malone Reply:
October 1st, 2012 at 4:10 pm
Oooh good to know! Thanks for coming back to tell us!
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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!
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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.
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Emily Malone Reply:
October 1st, 2012 at 4:11 pm
Glad you liked it! :)
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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.
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Emily Malone Reply:
October 1st, 2012 at 4:11 pm
You are most welcome. Thanks so much! :)
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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!
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Emily Malone Reply:
October 1st, 2012 at 4:10 pm
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!
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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)
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Emily Malone Reply:
October 2nd, 2012 at 3:58 pm
Agave nectar or honey would both work.
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yum!! Can’t wait to try this, thanks :)
Heidi xo
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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!!
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Would canned (and drained) corn work instead of frozen? I’m dying to make this tonight but no corn in the freezer!
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Emily Malone Reply:
October 10th, 2012 at 3:34 pm
I think it would probably be okay!
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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 :)
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Emily Malone Reply:
October 22nd, 2012 at 7:12 pm
Earth balance or butter will work!
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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!
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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. :)
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Kelsey Reply:
October 26th, 2012 at 7:55 pm
I should note that Norah demolished a small bowl of chili too!
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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.
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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!!
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