Why not take cornbread up a notch with pumpkin puree and pumpkin spice and make pumpkin cornbread? Tastes amazing with butter and honey!
I was in the kitchen making pumpkin chili and about to make a box of southern cornbread when it hit me that I should make an easy pumpkin cornbread since I had extra pumpkin puree in the fridge.
I also made homemade pumpkin pie this week too from fresh puree (why I had extra pumpkin), see that recipe here.
What a hit dinner was with pumpkin chili AND pumpkin corn bread. See how easy it is to transform a box of cornbread into a pumpkin spice dream.
How to make pumpkin cornbread
Ingredients:
- 1 box southern or honey cornbread mix (11.5 ounces, I use Krusteaz).
- 1/3 cup melted butter
- 1/2 cup pumpkin puree (fresh or canned)
- 1/2 cup milk
- 2 eggs
- 2 tsp. pumpkin spice (or 3/4 tsp. cinnamon, 3/4 tsp nutmeg, a pinch of cloves and a pinch of ginger).
Step by Step Directions:
- Gather your ingredients.
- Add all the ingredients to a large bowl.
- Whisk until smooth.
- Spray
a 8 or9 inch pan with non-stick spray. Spread the batter out evenly in the pan.
How long should I bake?
- Preheat oven to 375 degrees.
- I bake my cornbread for 26 minutes in a 9x9x2 square pan. Follow the directions on the back of the cornbread mix box for which size pan you are using.
- Let cool for at least 15 minutes before slicing and serving.
How do I serve?
Note, this is not sweet like a cake. Still needs toppings like cornbread does.
- Salted butter
- Regular honey, hot honey, or even pumpkin butter
Can I use a gluten free mix?
- Yes! The same brand of cornbread I use in this recipe has a Gluten-Free Honey Cornbread mix.
- Where the box recipe says to use 1 cup of milk; use 1/2 cup pumpkin puree and 1/2 cup milk instead (same measurements as I do for the regular cornbread mix).
Can I make pumpkin cornbread muffins?
- Yes, follow the directions on the box for the amount of cooking time for muffins.
- See below, I made one batch of regular cornbread and one batch of pumpkin cornbread.
- I made this tray of muffins and toppings for a tailgate party where chili was the main course.
Can I use a different Cornbread mix?
Yes! I substitute half of the liquid in the mix for the pumpkin puree. I calculated the amounts for you below (follow baking times on boxes):
- Famous Dave’s Cornbread: 1/3 cup milk, 1/3 cup pumpkin puree, 1 egg, 2 tsp. pumpkin spice, the cornbread mix.
- For Jiffy Cornbread Muffin Mix (use 2 boxes): 1/3 cup milk, 1/3 cup pumpkin puree, 2 tsp. pumpkin spice, 2 eggs, both cornbread mixes.
- Marie Callender’s Cornbread Mix: 3/4 cup water, 3/4 cup pumpkin puree, 2 tsp. pumpkin spice, the cornbread mix.
- Betty Crocker Cornbread and Muffin Mix (use 2 bags): 1/3 cup milk, 1/3 cup pumpkin puree, 4 Tbsp melted butter, 2 eggs, 2 tsp. pumpkin spice, both cornbread mixes.
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Pumpkin Cornbread
Ingredients:
- 11.5 oz. cornbread mix (I use Krusteaz Southern Cornbread, but Honey Cornbread is great too)
- 1/2 cup pumpkin puree
- 1/2 cup milk
- 1/3 cup melted salted butter
- 2 eggs
- 2 tsp. pumpkin spice (or 3/4 tsp. cinnamon, 3/4 tsp nutmeg, a pinch of cloves and a pinch of ginger)
Serving suggestions:
- salted butter
- regular honey or hot honey
- pumpkin butter
Instructions:
- Preheat oven to 375 degrees. Spray a 8 or 9-inch square pan with non-stick spray.
- In a large bowl combine the cornbread mix, pumpkin puree, milk, melted butter, eggs and pumpkin spice. Whisk until smooth.
- Spread the batter evenly into the pan.
- Bake for 26 minutes or until set in the middle.
- Let cool for 15 minutes before slicing into squares.
- Serve with butter and honey.
- If you want to make the batter into muffins, bake as directed on box.
Recipe Notes:
- Famous Dave’s Cornbread: 1/3 cup milk, 1/3 cup pumpkin puree, 1 egg, 2 tsp. pumpkin spice, the cornbread mix.
- For Jiffy Cornbread Muffin Mix (use 2 boxes): 1/3 cup milk, 1/3 cup pumpkin puree, 2 tsp. pumpkin spice, 2 eggs, both cornbread mixes.
- Marie Callender’s Cornbread Mix: 3/4 cup water, 3/4 cup pumpkin puree, 2 tsp. pumpkin spice, the cornbread mix.
- Betty Crocker Cornbread and Muffin Mix (use 2 bags): 1/3 cup milk, 1/3 cup pumpkin puree, 4 Tbsp melted butter, 2 eggs, 2 tsp. pumpkin spice, both cornbread mixes.
Nutrition:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Nicholas says
FANTASTIC! I used 2 Krusteaz Honey Corn Bread boxes (each box is 15 oz) and made only 1 alteration: in doubling the recipe, I only used 1/2 Cup Milk (like in a single batch) but also added 1/2 Cup ‘Zoi’ Honey Greek Yogurt. I only did this because it seemed like too much liquid and I thought the yogurt would help thicken it up. IT IS DEVINE! I served it to my bed and breakfast guests paired with a whipped cinnamon honey butter. They ate the entire pan!!! Thank you for sharing this recipe! It is amazing!
Sarah Olson says
Such great ideas! Thank you for your feedback and comment.
devious. Rouse says
I did the same but did not have plain yogurt so I used sour cream. It came out delious.