Some of you may be thinking, pumpkin cornbread?! Really, you made pumpkin cornbread?! But stay with me on this one. It is so good.
Cornbread is perfect next to a bowl of chili or soup. I mean who doesn’t love a bowl of steaming hot chili with a side of cornbread. Delicious!
Cornbread though is one of those foods that is so regional. The northern part of the US and the southern part of the US are a long way apart when it comes to cornbread.
I grew up in Oregon, not really the north, more of the northwest, but we still ate our cornbread light and fluffy. Moist and sweet.
Then I moved to Oklahoma to discover dense and a bit drier, okay a lot drier, cornbread. And a whole lot less sweet.
My family prefers the southern style cornbread. I still prefer the more northern style. This recipe today for pumpkin cornbread is a bit of both worlds.
It is more southern in that is has no flour in it, just cornmeal. It is more northern in that I added brown sugar and molasses to it to keep it sweet. And of course the pumpkin. The pumpkin in this keeps it moist and delicious.
I have had many dry southern cornbreads, but the pumpkin in this keeps that from happening and adds an extra depth of flavor at the same time.
And if you are still thinking, really pumpkin in your cornbread, it took my husband several bites before he could even taste the pumpkin. The kids told him to guess the secret ingredient and it took him awhile, so the pumpkin is not overly strong.
Really you should give this a try.
And a few years ago I shared my tip for the best cornbread and in my opinion it is all about the pan. I would love to hear if you all agree with me on that.
I would also love to hear your thoughts on cornbread. Are you more northern or southern in how you like cornbread?
Pumpkin Cornbread
Pumpkin Cornbread is a perfect cornbread for fall.
Ingredients
- 2 1/4 cups cornmeal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cup buttermilk
- 1/4 cup oil
- 2 eggs
- 1 tablespoon molasses
- 1/4 cup brown sugar
- 1 cup canned pumpkin
Instructions
- Preheat oven to 425 degrees.
- In a bowl combine cornmeal, baking powder, baking soda, and salt. Whisk in buttermilk, oil, eggs, molasses, brown sugar, and pumpkin.
- Pour into cast iron pan or 8x8 square pan.
- Bake for 18-20 minutes. Cool in pan for 5 minutes and serve.
Notes
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 265Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 49mgSodium: 486mgCarbohydrates: 39gFiber: 3gSugar: 11gProtein: 6g
Nutritional values are approximate and aren't always accurate.
I love my cornbread sweet. I was born and raised (and still live) in the Midwest and so were my parents. I grew up on my mom’s sweet cornbread and still use her recipe. I have never had Southern cornbread (have never owned an iron skillet), but maybe I should give it a try!
I am a Midwest girl so it is probably no surprise that I like Northern cornbread. I eat it all the time not only as a side dish but often for breakfast. I had it this morning as a matter of fact. 🙂 I can eat the southern style but I usually opt against it unless it is the kind made in the southwest with jalapenos and such ( that kind I enjoy). Somehow just the plain southern version just seems dry and tasteless to me. I know it is just what I am used to but I cast my vote for the North.
i really love pumpkin in cornbread! i haven’t made it yet this year, thanks for the reminder 🙂
I grew up with sweet “Johnny cake” cornbread from the little blue boxes living in Ohio, not far from the Mason-Dixon line. When I was young, I thought southern cornbread tasted awful. Since then my sweet tooth has been tempered and I’ve moved south. I now like a good southern cornbread baked in an iron skillet. To be honest though, I’ve had poorly made versions of both northern and southern cornbread that I’ve not cared for now that I’ve lived a few years.
This pumpkin cornbread sounds like a great all-American flavor quick bread that I am anxious to give a try.