Hello there, my impatient little hermits!
First off, I hope you were able to keep nice and warm this weekend. We had an unseasonably warm day yesterday (high of 72?!), but I missed most of it since I didn’t get to sleep until 6am (womp womp). I DID wake up just in time to be alerted to a tornado warning though! That’s Tennessee weather for ya! 😕
But you wanna know what else I woke up to? At least a half-dozen tweets from you guys on my Crock Pot Pumpkin Chili! Talk about starting the day off on a good foot…I was on cloud nine ALL
morning afternoon! Obviously, I’m not alone in my mission to sport a winter tan so I couldn’t keep you guys waiting ANY longer for this cornbread recipe…
Ahhh, THERE it is!
I seriously came up with this recipe on the spot. I already had the chili going in the crock pot just waiting for the man-friend to get off work and make his way over, but once he arrived, I realized we needed something more and well, what goes better with
pumpkin than MORE pumpkin chili than cornbread?!
My first thought was Davida’s recipe, but unfortunately if I didn’t get cornbread in my face in LESS than 30 minutes, Hangry Heather was going to
die be very unhappy! Enter frantic Googling and perhaps a little swearing sweating (hmm, a little Freudian slip perhaps? ;)). After running around in circles (figuratively of course), I decided to just wing it…and pray to the pumpkin gods that I didn’t end up with pumpkin flavored cardboard because well, it’s no secret that I’m not a baker!
Lucky for us BOTH, it was a WINNER on the first try!
Oh and before I could even ask him, the man-friend looks over at me and says, “Wow, I really like this cornbread…it’s perfectly sweet.” Then he went to the kitchen and got himself another slice! And in case you require another opinion, my girl Lucie is definitely a fan! 😀
Whole Wheat Pumpkin Cornbread
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Keywords: bake side bread dairy-free vegetarian nut-free pumpkin puree cornmeal whole wheat flour fall
Ingredients (9 squares)
- 1/2 cup whole wheat flour
- 1/2 cup cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 cup coconut oil, melted
- 1/2 cup pumpkin puree (NOT pumpkin pie filling)
- 1/4 cup unsweetened almond milk
- 1 large egg
- 2-3 Tablespoons honey
- 1 Tablespoon blackstrap molasses
1. Preheat oven to 400°F degrees.
2. Coat an 8×8 baking dish with non-stick spray and set aside.
3. In a medium-sized bowl, combine dry ingredients and stir to break up any lumps.
4. In a separate medium-sized bowl, combine remaining ingredients and whisk well.
5. Add wet ingredients to dry ingredients and stir until just combined.
6. Transfer batter to baking dish, place in oven and bake for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean.
7. Allow to cool for 10 minutes in the pan before slicing and serving or crumble it over a bowl of Crock Pot Pumpkin Chili!
And while it is FANTASTIC crumbled into a bowl of chili, it’s also great on its own, with a little butter, orrrrrrr warmed and crumbled into a bowl of cottage cheese with warm cinnamon apples…the breakfast I was pretty much OBSESSED with last week!
With peanuts on top of course, because you all know how I feel about
peanuts and pumpkin!
What is your favorite way to enjoy cornbread?
What’s the last thing that you baked?
I am picky about my cornbread, but this looks amazing! Perfect for the chilly weather we have coming. I know what I’m making tonight! 🙂
Thank you so much, Kate!! I really really hope that you liked it as much as I did!
this looks sooooo good! I made another batch of cornbread yesterday but it got used in a new recipe that I think you’re going to have to make with your cornbread 😉 But for realz, I’m impressed with your hangry baking success! I can’t bake when I need food in my face, unless of course a massive meltdown occur simultaneously, which are seemingly part of my daily life these days! So I’m dramatic and I like cornbread…worse things in the world right? Love the addition of molasses and cinnamon!!!
Hey sometimes we need a little drama in our lives…keeps things interesting! I’m still curious about your “meltdown” in the grocery store the other day. And for the record, I am doing little quotes in the air right now with my fingers….ok, not really, I’m actually using them to type, but you know what I mean! 😉
Gahhhhh, I’ve used all the cornbread! Looks like I’ve gotta makes some more! Damn! Ohhh, did you see Jenn’s cornbread muffins she posted the other day? They’re so fluffy I’m gonna diiiiiiiiiiiiie!! Umm, I mean, yeah…I kinda want them! 😉
Oh man, I SO love it, and I can not wait to whip up another batch (read: Sandro and my working colleagues ate all of it – I managed to save one piece as a dessert to more pumpkin chilli which I am eating RIGHT NOW)!! I can assure you, it also tastes pretty amazing dunken in homemade chocolate almond coconut butter, aka the new crack…..
Oh my god, oh my god, OH MY GOD!! I freaking love you woman! Like LOVE…YOU!!! Seriously doing a little bouncy happy dance thing in my chair right now! 😀 And I am SO making some of that almond butter this weekend. I still can’t get over your brilliant idea of using almond flour!
Darling, just to prevent a kitchen fail: I didn’t use almond flour for the homemade almond butter, I used crushed almonds, which I think is different – almond flour is de-fatted (at least that’s what I think – like peanut flour, ya know?) so you wouldn’t be able to make butter out of it. The crushed almonds are simply already grinded almonds which I bought at the store, so I could skip that step in the food processor. But they still contain all the fat which is what makes it eventually creamy when processing long enough. Sorry for this comment-attack, but I just wanted to make sure you’re not going to have a huge disapointment in the kitchen!! And I hope I am not telling you something wrong, so maybe check the ingredient list of the flour and see if there’s enough fat in it!
You can of course make the Almond Butter Fudge pancakes if you want to use up the flour! 🙂
Nope, as far as I know it’s not defatted…at least the one I have isn’t! It’s basically just super finely ground almonds! 😀
Oh ok!! So sorry for the confusion
Aww, no worries, love!! xoxo
wowwwwwww how brilliant! you seriously amaze me post after post 😀 i don’t think i’ve ever actually had a good cornbread before (it’s not a big thing in canada) but wow i wanna try this
Aww, thank you, love! And seriously, you need to come to Tennessee! We southerners are ALL about some cornbread! Whether it be muffins, cakey squares, or crusty skillet versions, we can show you some good cornbread! 😀
Now I want this AND your chili. And cereal. Whyyyy do I not have any groceries?!
Cornbread + chili is definitely one of the best combos known to man (especially with a giant blog of sour cream). I rarely make it homemade, but this recipe looks so freaking EASY that I don’t have an excuse to use a boxed mix. Orrrr better yet, you could just mail me some.
Right? Haha! I swear I see all sorts of things that other bloggers make and I’m like, “Yeah, I could totally make that. I’m GONNA make that!” But what I really just want is for them to come and make it for me! Lol!
Speaking of, I need peanut butter granola bars…in my face…NOW!
OH MY LAWD!
Making this NOW. Like right now right now. Ok, maybe after I get off of work seeing as how its only 6AM here and I have work, but you get what I mean 🙂
Hahaha! Oh girl, I love you!
This looks SO good! I forgot to buy more pumpkin at the grocery store yesterday (WHAT?!) otherwise I’d probably make that this afternoon. ha! 🙂
What? Whaaaaaaaaaaaaaaaaat?!?! Cardinal blogger sin…NEVER let yourself run out of pumpkin! You’re a disgrace to the HLB community! 😉
Definitely going on the list of things I need to make! It looks amazing – I haven’t made cornbread in ages!
Favourite use for cornbread: as a side for a meal featuring pulled pork or with chili…always good with chili 😉
Can you believe with all the pulled pork I had this summer (that the man-friend so graciously slaved over), I didn’t have a single cornbread crumb? Omg, what’s wrong with me?!
YAY…I was highly anticipating this recipe!!! I made your chili yesterday and it was soooo yummy! Now I need to make some pumpkin cornbread to go with it! 🙂
Oh Holly! Thank you so much!! I’m so glad you liked it! I just saw your tweet about the leftovers! 😀
Hey! I’m on a cornbread kick too 😉
Omg, I’ve been dreaming of your orangey goodness…especially since I’ve been on a citrus kick this week! Ohhh, remind me to tell you about my crazy mandarin-induced dream last weekend!
This would make for the PERFECT Thanksgiving side dish! The combo of pumpkin and cornbread sounds awesome!
i am typically not a cornbread fan, but goodness, these sound AMAZING. too bad i don’t have cornmeal laying around or i really think i would be making a batch of these tonight.
Confession: I don’t think I’ve ever had cornbread. I don’t think it’s as big of a thing up here in Canada as it is down in the States. Either that or I just don’t pay enough attention 😆 Either way, I’m loving the fact that you added pumpkin to this batch. Now if only I had cornmeal and it wasn’t snowing outside 😯
Yeah, it’s definitely a southern thing. I’m not sure if you can go to any mom and pop style restaurant around here and NOT see cornbread on the menu…LOVE! And I’m glad (for YOU) that it finally snowed! Yay for breaking in that new board! 😀
This recipe might be the excuse I need to finally buy some freaking flour. Looks so good!
Haha! Aww, thanks Jess! I have the opposite problem with too MUCH flour! I’ve GOT to quit buying everything I see online! Haha!
Yum! Cornbread is one of those things I’ve shied away from since going GF because I am sooo not a baker but I’m inspired by your random success… maybe some GF pumpkin cornbread will be in my future 🙂
Oh yeah, with some gluten free baking mix, this could totally happen for you! I’ve also been drooling over Melissa’s orange-scented cornbread too! You should check it out! http://www.treatswithatwist.com/2013/11/orange-scented-cornbread.html 🙂
I am currently ‘baking’ sweet potato but last true thing I baked were carrot cake mini muffins and they were delicious.
You are flaunting your canned pumpkin goodness in my face again, showing how far behind once again Australia is. Definitely want to try this but I know my lazy nature of having to first cook pumpkin and puree it is going to get in the way. Need to think of a pumpkin alternative, which may defeat the whole recipe purpose.
P.s. Under the sea….under the sea…just to keep it in your head too.
Gahhhhh! Damn you, woman!! The seaweed is always greener…gahhhh!
And hey, I can’t say I blame you for the laziness. If I had to make my own pumpkin puree, well, let’s just say I wouldn’t have the luscious amber hue that I’m sporting right now! 😉 Regardless, cornbread is a must make! Did you see Jenn’s fluffaaaaaaaaaaay corn muffins she posted the other day? YUM!
Umm yes, the fluffiest darn things I ever did see!!!
Yessss, I adore cornbread! Especially cornbread with a good amount of sweetness to it. And especially cornbread with pumpkin in it! This looks like a winner on all counts. 😀
Yes, I was waiting for this! How can something that sounds so good also sound so simple? I love cornbread and pumpkin and this just lots too good! I’m adding this to my bookmarks of foods I need to make!
The last thing I baked was a peach pie, but I didn’t make it 🙂
I love cornbread with sweet butter.
Mmmm! Peach pie!! I hope you had that ala mode! 😀 And omg, cornbread with honey butter? Swoooon!
Ooh, that looks SO good! I love cornbread, but I don’t have it nearly enough! I’m definitely pinning this recipe. I love the addition of pumpkin and your breakfast looks AMAZING!
Thank you so much, Melissa!
making this for thanksgiving fer sureeeeeee
Aww, yay!! Please, let me know what you think! 😀
I love this! Gonna make this for the fam next time we have soup. And funnily enough, I whipped up a savory dinner muffin recipe the other week…. well you know, with pumpkin 😉
Nice! You must be butter, girl…’cause you’re on a ROLL! 😉
I really really like cornbread, and yet I’ve never actually made it. Hmmm, something’s wrong with this picture…not yours of course; yours are beautiful.
Are you kidding me?! Not even cornbread muffins??? And to think, I was just starting to think of you as the muffin queen! 😛
Not even muffins, although I did just make Radish Muffins. Surely, that comes with some type of crown. Forget the fact I only made them because I had a zillion and one radishes on had. It was an idea born of desperation.
Actually, you get more than a crown for that one…you get a freaking SEPTER! I’m still in awe!!
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I never tried cornbread until I went to America and was perplexed by it- it looked savoury yet was quite sweet! I was a fan but have never come across it here- I know what I’ll be making next week- Truth! Just need to hunt down cornmeal- Just did a google search and its telling me its like polenta…I wonder if I sub that if I can’t find cornmeal..argh I need a green card.
Some kinds can be more savory. My granny used to make the BEST cornbread in a cast iron skillet in the oven and it was flaky perfection! I’d slather butter ALL over it…like EVERY side before eating! Lol
Polenta is boiled cornmeal so it would be the same thing! If you order it online, I really like Bob’s Redmill…just make sure you get fine ground! The medium ground stuff will nearly cause you to chip a tooth! 😯
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do you know the macros of this! i cannot wait to try it, corn bread is my favorite but i can never find a healthy alternative recipe..and adding in pumpkin just makes it 10x better. your a genius!!
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OOOOOOH yum!!!!!!!! thanks for letting me know 😉