This pumpkin cornbread has pumpkin puree, cream style corn, and habanero Monterey Jack cheese, making it sweet, savoury, and a bit spicy! It is dedicated to the Canadian Thanksgiving weekend of 2024.
I am in full pumpkin baking mode for the beautiful fall season! There is nothing like having cornbread as part of the Thanksgiving dinner. It was said that the first Thanksgiving dinner had flint, which is a native corn made into cornbread and porridge. Today, cornbread is a southern food and fully appreciated on its own or as part of a meal. A few Thanksgivings ago, I created a stuffing with cornbread in replacement of pieces of bread in the stuffing. It was delicious and my family loved it.
Pumpkin Cornbread
Ingredients
- 1 cup butter melted
- 1 cup sugar
- 4 eggs
- 1/2 cup cream style corn
- 2/3 cup pumpkin puree
- 1/2 cup Monterey Jack cheese shredded, I used Habanero version for some spice
- 1/2 cup cheddar cheese shredded
- 1 cup flour
- 1 cup cornmeal
- 4 tsp baking powder
- 1/8 tsp salt
Instructions
- In a large mixing bowl, using an electric mixer on medium speed, mix butter and sugar for 2 minutes. Add eggs one at a time, mixing between each addition.
- Add corn, pumpkin puree, and cheeses. Mix until blended.
- Add all dry ingredients and mix until combined.
- In a greased 8×8'' or 9×9'' square pan, pour batter into the pan evenly.
- Bake at 300 F for 1 hour and 15 minutes or 350 F for 50 minutes or until toothpick test comes out clean from the centre of the pan. Cool for at least 10 minutes before slicing.
This pumpkin cornbread is fluffy when served warm! You can definitely taste the pumpkin in the cornbread. I have always loved pieces of cornbread with some height and using a square pan instead of a rectangular pan was my idea to create very cube shaped cornbread pieces. They turned out great!
Cornmeal is becoming harder to find in Vancouver. Over the years, during and after the Covid pandemic, I find it harder to find cornmeal in the grocery stores. I used the well-known brand, Bob’s Red Mill, for this recipe. The cornmeal is much more grounded with small dusty pieces than the brand I used to opt for. I do enjoy this brand though I will still be on the look out for the traditional cornmeal that are almost small round grains in shape. If you have been baking or cooking with cornmeal over the years, you know exactly what I’m talking about. Happy baking everyone! And for my Canadian friends and family, Happy Thanksgiving! 🙂
