Pumpkin Cornbread (Guiding Stars)


Pumpkin cornbread is a great side dish for any time of year!

Pumpkin Cornbread (Guiding Stars)

  • 1 1/4 cups corn meal
  • 1/2 cup all-purpose flour
  • 1/2 cup white whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1/8 cup applesauce
  • 1 cup pumpkin puree
  • 1 cup skim milk
  • 1 tbsp canola oil
  1. Preheat oven to 400 degrees F
  2. Whisk together corn meal, flours, baking powder and salt. Set aside.
  3. Whisk together eggs, sugar, pumpkin and milk. Stir in dry ingredients.
  4. Oil an oven-safe skillet and pour in batter. Bake 30 minutes, or until top is golden. Insert toothpick into middle and ensure it comes out with fine, dry crumb.

As posted in Guiding Stars Program Recipes.



  1. loriag
    December 8, 2016 / 10:56 am

    Very interesting recipe, I would never have thought about pumpkin in cornbread.

  2. Heidi P
    October 11, 2016 / 11:45 pm

    Love love cornbread & now with the added pumpkin the taste will even be BETTER

  3. jan
    August 18, 2016 / 3:50 pm

    Just discovered this recipe and it will be great to go with the ribs we are going to have.

  4. heidi c.
    February 16, 2016 / 12:08 am

    What a yummy combination of flavours! I have never had any version of cornbread except for plain. I would love to try this.

  5. Cathy Thompson
    December 26, 2015 / 10:42 am

    WE love corn bread can’t wait to try this and a lightened up version, thank you!

  6. Aimee Robison
    December 19, 2015 / 7:33 pm

    This sounds so delicious, and I love anything pumpkin. I am going to have to give this recipe a try. Thank you for posting.

  7. Eva Mitton-Urban
    October 11, 2015 / 1:15 pm

    Thanksgiving is usually a two-day event in my family. Visiting my husband’s family and then my own. My husbands family leans to perogies/cabbage/rolls and mini muffins for dessert. Mine are PUMPKIN fanatics – always on the search for great variations and recipes for pumpkin. As I am baking when I return home tonight. This recipe looks moist/delicious and quick & easy. Thanks for posting.

  8. October 3, 2015 / 7:54 pm

    This recipe is going to be fabulous with ingredients in it like applesauce and pumpkin puree! Wow! I am definitely going to make this and serve it with a big bowl of chili.Thanks so much for posting it.

  9. Judy Cowan
    October 2, 2015 / 10:20 am

    I made this the other day with Butternut Squash instead of Pumpkin and it turned out well too.

  10. Heidi c.
    September 30, 2015 / 2:02 am

    This sounds delicious so I am glad that it is a lightened up version.

  11. Lynda Cook
    September 28, 2015 / 8:04 pm

    Out of all the pumpkin recipes I have seen, this is the first pumpkin cornbread one, looks and sounds good, something different to try!!

  12. Krista M
    September 28, 2015 / 12:45 pm

    I think this recipe is what autumn is all about! The pumpkin is a nice addition to the cornbread to adapt to the season. And only 5min of prep time is a bonus in my book!

  13. janice Cournoyer
    September 27, 2015 / 1:20 pm

    Gave this a try a few days ago. Delicious!!!

  14. Margaret Imecs
    September 21, 2015 / 3:21 pm

    Great recipe! Thanks for sharing!

  15. Anne Taylor
    September 20, 2015 / 9:42 pm

    This sounds so good and its a great twist for cornbread! Thanks for the recipe!

  16. Judy Cowan
    September 13, 2015 / 11:05 am

    This sounds really good. It would go good with a Pumpkin Chili I make in the fall. Thanks for the recipe.

  17. Nancy J Montgomery
    September 12, 2015 / 9:55 pm

    Love cornbread. Pinning this one to try. Thanks!

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