Pumpkin Cornbread

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:

• 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).

1. Gather your ingredients.
2. Add all the ingredients to a large bowl.
3. Whisk until smooth.
4. Spray a 8 or 9 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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5 from 2 votes

Pumpkin Cornbread

Cornbread with added pumpkin puree and pumpkin spice. Still the great flavor of cornbread and wonderful with butter and honey.

Course Side Dish

Cuisine American

Keyword pumpkin cornbread

Prep Time 10 minutes

Cook Time 26 minutes

Total Time 36 minutes

Servings 12

Calories 182kcal

Author Sarah Olson

Ingredients:

• 11.5 oz. cornbread mix (I use Krusteaz Southern Cornbread, but Honey Cornbread is great too)11.5 oz. cornbread mix (I use Krusteaz Southern Cornbread, but Honey Cornbread is great too)
• 1/2 cup pumpkin puree1/2 cup pumpkin puree
• 1/2 cup milk1/2 cup milk
• 1/3 cup melted salted butter1/3 cup melted salted butter
• 2 eggs2 eggs
• 2 tsp. pumpkin spice (or 3/4 tsp. cinnamon, 3/4 tsp nutmeg, a pinch of cloves and a pinch of ginger)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 buttersalted butter
• regular honey or hot honeyregular honey or hot honey
• pumpkin butterpumpkin butter

US Customary – Metric

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:

Can I use a different mix?

Yes, use pumpkin puree for half of the liquid directed on the box. I calculated these brands for you (bake as directed on the box for the pan you are using):

• 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:

Calories: 182kcal | Carbohydrates: 21g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 42mg | Sodium: 283mg | Potassium: 81mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1834IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

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