Pumpkin Cornbread Recipe

Pumpkin Cornbread Recipe Description

Enjoy this pumpkin cornbread recipe for holiday or everyday meals. Try it for Thanksgiving dinner.

This cornbread is perfect with turkey, chicken and other poultry. Whenever you bake it, it will go quickly.


1 1/3 cups flour

1 can pumpkin puree (canned or fresh)

1 cup ground cornmeal

1 cup sugar

1/2 cup milk

2 eggs

2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon salt

4 Tablespoons butter or margarine

3/4 cup chopped walnuts (optional)

Pumpkin Cornbread Recipe Directions:

  1. Preheat oven to 350° F.
  2. Combine and mix flour, cornmeal, sugar, baking powder and spices into a bowl.
  3. Whisk pumpkin puree, eggs, butter, and milk in a separate bowl.
  4. Pour mixture into the first bowl, mixing well.
  5. Blend in walnuts. (Skip walnuts, if anyone is allergic to nuts)
  6. Grease a 9″ X 5″ pan.
  7. Pour batter into the pan.
  8. Bake for 50 – 60 minutes.
  9. Test with a toothpick, to see if it is done.
  10. Cook in additional 5 minute increments, if needed.
  11. Remove from oven and let cool for 10-15 minutes in the pan.
  12. Remove cornbread from the pan, and place on a wire rack to cool.
  13. Serve warm or cool.

Also see these great recipes:

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TGN’s Garden Recipes – You grow them all season. Now, you cook and bake your harvest.

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