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

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

  3. 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.

  4. 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.

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

  6. 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!

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