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).
- 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.
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.
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