Pumpkin Cornbread

by Megan on October 14, 2013

Pumpkin Cornbread // take a megabite

I’ve made this a bunch, you guys! I love it so very much. I like it with cider or coffee for breakfast and with soup for dinner, or even as a late night snack with honey butter. Sometimes I eat all the cornbread. Sometimes I ask Elliot if he can tell that I ate an embarrassing amount. He always says I still look fly. I’m thinking he’s being a bit too nice, but I love him for it.

Oh! And sorry I didn’t slice it for the photos, you guys. The truth is, I wanted it to be fully intact to bring to a friend’s house. You see, soup was happening for dinner and this was the fall-time side. But rest assured it’s a dream. Slice it or pick it up and eat it like a giant muffin-cookie. Elliot won’t judge you ever and neither will I.

PumpkiNCornbread2

Pumpkin Cornbread|
Recipe adapted from Sugarcrafter

Ingredients:

  • 1 cup whole wheat flour (or AP)
  • 1 T baking powder
  • 1 t kosher salt
  • 1/2 t cinnamon
  • 1/4 t nutmeg
  • 1/2 cup brown sugar
  • 1 cup cornmeal
  • 2 eggs
  • 1 cup pumpkin puree
  • 1/4 cup olive oil
  • 1 T molasses

Directions:

  1. Preheat your oven to 400F. Grease an 8-inch baking dish. Line the bottom with a parchment round, if you want!
  2. In a medium bowl whisk together the flour, baking powder, salt, spices, brown sugar, and cornmeal. In a smaller bowl whisk together the eggs, pumpkin, oil and molasses. Add the wet ingredients to the dry ingredients and stir until just combined.
  3. Transfer to the prepared dish and smooth out the top as much as possible. Bake for 30 minutes or until a knife inserted in the center comes out clean.

Yay! Click HERE for a printable pdf of the recipe above.

Weekending in October // take a megabite

 I’ve been eating swirly twirly toast, cookie dough,
salmon with Cindy, and double the breakfast.

{ 21 comments… read them below or add one }

cindy October 14, 2013 at 8:40 am

I bet this was so good with that soup dinnah! and I just have the funniest image of you eating the whole thing like a cookie…ha!

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Megan October 14, 2013 at 10:56 am

I wouldn’t put it past me…

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Erika October 14, 2013 at 8:55 am

Yes gurl you still look fly.. You know I love anythang cornbread.

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Megan October 14, 2013 at 10:56 am

Shucks girl! And yeah man, let’s turn this into hushpuppies, ok?

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Sophie @ dinnersforwinners October 14, 2013 at 11:21 am

Pumpkin hushpuppies? Hells yeah!

I’m glad my pup doesn’t tell anyone when I eat an entire something by myself. His eyes aren’t even all that judge-y. He’s a good bud.

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Megan October 17, 2013 at 1:51 pm

For real! Pups are good like that. 🙂

Megan October 14, 2013 at 9:32 am

Looks great! Too bad we don’t have pumpkin puree in Germany, so it’s a bit harder to make. How long can you keep the bread for?

Reply

Megan October 14, 2013 at 10:57 am

Shucks! And it’ll last for about 5 days at room temperature wrapped up tight, but longer if you freeze it!

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Tieghan October 14, 2013 at 9:46 am

This is awesome and eating it like a cookie is maybe the best idea ever. Genius!

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Megan October 14, 2013 at 10:57 am

Let’s treat this like a single-serving, ok?

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Stephanie @ Girl Versus Dough October 14, 2013 at 3:11 pm

Cornbread muffin cookie, HECK TO THE YES. Totes crushing on the nature scene on top!

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Megan October 15, 2013 at 11:19 am

Thanks, girl!

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Tracy | Peanut Butter and Onion October 15, 2013 at 1:41 pm

You are a freakin genius!

Reply

Megan October 17, 2013 at 1:51 pm

Shucks, Tracy!

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Laura Dembowski October 15, 2013 at 3:45 pm

Cornbread sounds amazing, but pumpkin cornbread sounds even better! Yum!

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Megan October 17, 2013 at 1:52 pm

You know it!

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Kristi October 16, 2013 at 8:01 pm

I love homemade cornbread, and adding pumpkin sounds genius.

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Megan October 17, 2013 at 1:52 pm

Cornbread is my favorite! And it’s fall, so why not, right?

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Nik October 22, 2013 at 7:31 pm

This makes all my dreams come true. I owe you a beer.

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Megan October 22, 2013 at 9:17 pm

I wish I could chug one right now with you.

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angela March 1, 2014 at 12:00 pm

would it be ok to sub coconut oil for the olive oil?

Reply

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