• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
GardenFork - Eclectic DIY
  • May I Email You?
  • Podcast
  • Articles
  • Video
menu icon
go to homepage
  • May I Email You?
  • Podcast
  • Articles
  • Video
  • Follow Me Here:

    • Facebook
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • May I Email You?
    • Podcast
    • Articles
    • Video
  • Follow Me Here:

    • Facebook
    • Instagram
    • YouTube
  • ×

    Home » Video » Cooking TV

    Pumpkin Cornbread Recipe - GF Video

    by Eric · This post may contain affiliate links, its one way we pay the bills. · 3 Comments

    A cornbread recipe that adds in pumpkin to change it up. This will go great with chili, stews, or as a Thanksgiving side dish recipe. I love cornbread already, and when I saw pumpkin puree on sale at the store, I started to think of ways to use it, and there you go: add it to a cornbread recipe!


    A couple of key things here, I use a sectional cast iron pan for this, you can use a cast iron fry pan or an 8x8 or other square baking pan as well. A glass baking dish will make the best crust, I think. If you are using cast iron, put the fry pan in the oven and then preheat the oven and the cast iron. Do not oil the cast iron pan, just let it heat up. We will oil the pan just before we put in the batter, OK? You can buy the cast iron cornbread pan here. This post may contain affiliate links which won’t change your price but I earn a commission from. Thx!

    If you are using a baking pan, put 2 tablespoons of butter in the pan, and put it in the oven to melt just before you are ready to add in the batter. Take care not to burn the butter, this is a bad thing. If the butter burns, get a clean pan out and start over with that process.

    This is basically a quick bread recipe, so take care not to over mix the batter, the milk helps everything come together pretty well, but don't beat it into a mess. If you want more pumpkin flavor, add in more puree, and dial back on the milk. It will be an experiment, but I think it will come out fine. Let me know how you use pumpkin in the comments below.

    pumpkin-cornbread-recipe-gf-cooks-video2

    Pumpkin Cornbread Recipe
    Recipe Type: Bread
    Cuisine: American
    Author: Eric Rochow
    Prep time: 15 mins
    Cook time: 30 mins
    Total time: 45 mins
    Serves: 8[url:1][img:1]
    Cast Iron Corn Bread Recipe gets a flavor upgrade with Pumpkin for Thanksgiving or any time.
    Ingredients
    • 1 ½ cups Cornmeal
    • ½ cup All Purpose Flour
    • 1 tablespoon Baking Powder
    • 1 teaspoon Salt
    • ¼ cup Brown Sugar
    • ½ teaspoon Nutmeg
    • 2 Eggs
    • 1 cup Pumpkin Puree
    • ¼ cup Vegetable Oil
    • ½ cup Milk
    Instructions
    1. Preheat the oven to 375F and preheat the cast iron pan if you are using one.
    2. Mix all the dry ingredients together in medium sized bowl
    3. Crack the two eggs into a small bowl and scramble them together, then add to the dry batter.
    4. Add in the puree, milk, veg oil.
    5. Mix the ingredients together, but don't over mix, OK?
    6. If using a baking pan, put 2 tablespoons of butter in it, and place in the oven to melt.
    7. After butter has melted, swirl it around in pan and then add batter.
    8. If using cast iron, take pan out, swab vegetable oil all around and add batter.
    9. Bake for about 30 minutes and test for doneness. Its not the end of the world if cornbread overbakes a bit.
    10. Let cool for 1o minutes then pop out of the pan.
    11. This tastes great with maple syrup.
    3.5.3208

    « DIY Dog Tug Toy - GF Video
    Where to buy that cast iron skillet with sections? »

    Reader Interactions

    Comments

    1. Nathan

      November 02, 2014 at 5:11 pm

      We just tried it tonight for supper. I made it just as listed above and my kids thought it was a little salty so next time we make it, we are going to cut the salt in half. I ate my pieces with some Grade A Dark Maple syrup as suggested...yum. My wife and I plan to have the rest for breakfast tomorrow... bad thing for her is that I get up first. 🙂

    2. Elizabeth

      November 02, 2015 at 10:41 pm

      I love your videos. You and your wife are so natural. I have been watching since you did the bread in a dutch over and I made it. It was awesome! Your instructions are so easy to follow that anyone should be able to make bread or the pumpkin cornbread. Can't wait to try your cornbread recipe. I bought a box of pumpkin corbread by Betty Crocker and fell in love. I went search youtube for a recipe and you guys came up. Thank you for sharing all of the wonder recipes and dyi videos. Please keep the videos coming.

    3. Eric

      November 03, 2015 at 10:57 am

      thanks Elizabeth, appreciate the kind words! eric.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Become a Monthly Supporter of GardenFork. Click Here To Learn More

    Pages

    • About
    • Let's Stay Connected With Each Other
    • Maple Syrup Evaporator Information
    • May I Email You?
    • Pizza Oven Plans & Make Pizza Videos
    • Privacy Policy
    • Radio
    • Terms of Use & Affliate Information
    • The GF Amazon Shop
    • Want More GardenFork? Here You Go:

    My lawyer makes me do this part: Visitors agree to our Terms Of Service and Affliate Information - Use This Information At Your Own Risk

    Produced by GardenFork Media LLC, Brooklyn, NY ©2021 All Rights Reserved