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Pumpkin Cornbread Recipe

Pumpkin, Its Just a Part of My Year

During the fall and winter months nothing beats baking with pumpkin, at least in my book. I just love the stuff, whether it is pies, cookies, pumpkin rolls, bread, and now cornbread. Pumpkin has a way of making everything so moist and delicious. Up to now, I don't think I have tasted a better cornbread than this, of course I am partial to pumpkin just because I love the stuff.

Pumpkin Cornbread Recipe


  • 1 cup fresh corn meal (grind popcorn kernels in your grain mill)
  • 1 cup Wonder Flour (or all purpose flour)
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 3/4 cup pumpkin puree or canned pumpkin
  • 3/4 cup packed brown sugar
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • 1/2 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/4 tsp. ground ginger
  • 1/8 tsp. allspice


  1. Preheat the oven to 350.
  2. Grease an 8 inch round or square pan.
  3. In a large bowl, whisk eggs until thoroughly.
  4. Add the vegetable oil and whisk again.
  5. Add pumpkin puree and mix well.
  6. Add brown sugar and vanilla extract and mix well.
  7. In a separate bowl whisk together the remaining dry ingredients.
  8. While stirring with a spatula, add the dry ingredients into the wet mix until you have a consistent batter.
  9. Pour mixture into the 8 inch pan.
  10. Bake in oven for about 45 minutes. (poke cornbread with a wooden tooth pick, if it comes out clean then it is done).
  11. Let cool for 10 to 15 minutes.

After letting it cool, you may drizzle the top with butter or honey for an extra yummy taste. This cornbread will taste much like a desert.

This recipe was adjusted from: Sweet Potato Cornbread- A Gluten-Free Favorite


I'll surely try this one. I hope it'll gonna satisfy my taste. Thank you so much for sharing. You know corn is a very good food, most especially to diabetic person for it has low content of sugar.

This sounds wonderful. I have never seen a recipe like this one. My family is sure to like it.

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