INSANELY moist Pumpkin Cornbread! This is THE BEST Pumpkin Cornbread recipe you can find. It’s so simple, but so moist, flavorful, and with a hint of sweetness. Made with creamed corn, honey, molasses, and brown sugar, and pumpkin, of course, so it’s got the best stuff in it!
You may have heard me mention once or twice (or 605 annnnoying times) that I got a new camera. Yaaaaay! This is good news for all of us because as soon as I master it (maybe that’s never though? Eek), then all of our eyeballs won’t have to look at dreadful photos anymore. However, there’s a learning curve that goes along with this grown-up camera, and it’s no joke.
First and foremost, I don’t like to read instruction manuals. Ever. I like to fiddle with a gadget until I figure it out. In a dream world, said gadget would be intuitive and user-friendly, so the ‘figuring it out’ part is short-lived, buuuut that is most definitely not the case with this camera. I had to read A LOT of the manual. It was brutal. <insert obnoxious whining>
Here we are where at least I’m able to attempt photos with it though. I feel that is a feat in and of itself. This Pumpkin Cornbread recipe was the first effort. Well, it was… interesting. Since only a mere handful of photos were mildly presentable, it made photo editing veeery brief!!! I guess that’s the gold lining. 😉
Witness a faux pas. Oh, hey! There’s me! In the reflection of the spoon… yeah, in the pink dress. Nice work, me. Sharp photography skills!
While it’s been an intimidating process, it’s been fun to learn too. I genuinely love learning, and it’s exciting to venture into new territory. I’m a total novice, so I’d really love if you’d share your favorite photography tip with me! In the meantime, let’s talk about more pumpkin things! As though that hasn’t been an excessive theme here lately. Haha. We’re still rollin’ with it, and it continues with this Pumpkin Cornbread recipe.
For the longest time, I didn’t see pumpkin and cornbread as a natural fit and it felt gimmicky to combine those two things, like, what else can we cram pumpkin into? I got on board with the pairing in the form of this Pumpkin Cornbread recipe last fall though. It’s straight-up phenomenal. It has detectable pumpkin flavor, but not overwhelmingly, and pumpkin complements cornbread more beautifully than I ever would’ve imagined. This is The Best Pumpkin Cornbread. The BEST. The overall flavor is awesome, but it’s also unbelievably moist. The most moist bread there ever was. It doesn’t need honey, but just a drizzle = perfection.
We just finished this batch but I still need more Pumpkin Cornbread. I’m already excited to make it again.
- 1 c. yellow cornmeal
- 1/2 c. flour
- 2 tsp. baking powder
- pinch of salt
- 1/4 c. brown sugar
- 1 1/4 c. creamed corn
- 1 c. pumpkin
- 3 tbsp. molasses
- 1 egg lightly beaten
- 1/4 c. butter melted, slightly cooled
- 1/4 c. milk
- honey for drizzling
- In a large bowl, combine cornmeal, flour, baking powder, salt, and brown sugar; mix with a whisk until well-blended.
- Add creamed corn, pumpkin, and molasses. Stir just until blended.
- Add egg, butter, and milk. Stir just until blended.
- Pour batter into a greased 8-inch square pan.
- Bake at 400 degrees for 30-35 minutes or until a toothpick inserted near center comes out mostly clean.
I heart this Pumpkin Cornbread recipe beyond words. If you try it, please let me know you how you liked it!
For other pumpkin breads and brunchy things, try these Pumpkin Pecan Scones with Brown Sugar Streusel. They’re better than any pumpkin scone you can find at a bakery, and they’re EASY. The streusel is sent from heaven!
These Snickerdoodle Pumpkin Nutella Muffins are ready in 30 minutes, start-to-finish, and you haven’t lived til you’ve had pumpkin and Nutella together! I also recommend this Giant Pumpkin Caramel Pecan Skillet Cinnamon Roll. It’s GORGEOUS, and shockingly easy to make! The dough is so light, fluffy, and pillowy soft. It melts in your mouth. There’s no shortage of pumpkin recipes on the blog, that’s for sure. 🙂