Share
Super Simple Pumpkin Cornbread
Simple twist on cornbread perfect for the fall season when pumpkin flavor everything abounds
Servings Prep Time
8servings 10minutes
Servings Prep Time
8servings 10minutes
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. Mix all the above ingredients in a bowl until the mixture is all one color. Be sure to check the bottom of the bowl because it is easy for some of the cornbread mix to clump and not mix with the pumpkin completely. They will appear as little yellow spots within the light orange mixture. Just keep going until you’ve got one consistent color of mix. And just like cornbread always is, the mixture will be slightly lumpy.
  3. Pour into a greased 8X8 casserole dish or pie plate, and place it in the oven to bake. When I make regular cornbread, 15 minutes is usually enough, but with the added pumpkin to the mixture, it seems to take closer to 20 minutes. And since everyone’s oven varies slightly, I’d suggest starting to watch it at 15 minutes.
  4. Even though there is already honey in the cornbread as well as plenty of calories, I highly suggest spreading butter and drizzling honey on the warm pumpkin cornbread …but then again, I have a bit of a sweet tooth!
Recipe Notes

*You will have a lot of leftover pumpkin. I always save mine in the refrigerator because I end up making the recipe again before the pumpkin goes bad.

That’s all there is to it. Enjoy, and let me know what you think!

Share