Double Pumpkin Cornbread with Red Onion

a fabulous take on classic cornbread
A fabulous take on classic cornbread
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Ingredients

2 cups All-purpose flour
2 cups Yellow cornmeal
1 ½ tbsp Baking powder
1 tsp Kosher Salt
1 cup Whole milk
8 oz Cream Cheese at room temp
1 can Pumpkin puree
2 tbsp Honey plus more for serving
½ cup (1 stick) Unsalted butter melted
½ small Red onion thinly sliced
¼ cup Pumpkin seeds

Nutritional information

435
calories
20g
fat
55g
carbohydrates
8g
protein
3g
fiber
535mg
sodium
Ingredients

Double Pumpkin Cornbread with Red Onion

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This Double Pumpkin Cornbread with Red Onion is a great take on the classic cornbread recipe. The secret ingredient in this cornbread is a can of pumpkin puree. The double pumpkin in the title comes from the addition of pumpkin seeds scattered on top of the bread.

I start by heating a skillet in the oven. While it is heating, I combine flour, cornmeal, baking powder and salt in a large bowl before whisking together milk, cream cheese, pumpkin, honey and 7 tablespoons butter. Add the wet ingredients to the cornmeal mixture. Take the skillet from the oven and brush the bottom and sides with butter. Pour the cornbread batter into the skillet. Decorate the top with red onion slices and pumpkin seeds. Bake and serve drizzled with honey.

To make Double Pumpkin Cornbread with Red Onion, you will need the following ingredients:

Ingridiens for Double Pumpkin Cornbread with Red Onion

Steps to make Double Pumpkin Cornbread with Red Onion

1

Heat the oven and heat a skillet

1

Preheat the oven to 400 °F and place a cast iron skillet inside to heat.

2

Combine the dry ingredients

2

In a large bowl, mix 2 cups of all-purpose flour, 2 cups of yellow cornmeal, 1 ½ tablespoons of baking powder and 1 teaspoon of kosher salt together.

3

Combine the wet ingredients

3

Whisk 1 cup of whole milk with 8 ounces of cream cheese, 1 can of pumpkin puree, 2 tablespoons of honey, ½ a cup of melted unsalted butter together in a separate bowl.

4

Mix

3

Pour the wet ingredients into the cornmeal mixture and mix until just combined

5

Butter the skillet

1

Take the heated skillet from the oven and brush the bottom and sides with the remaining 1 tablespoon of butter.

6

Transfer batter to the skillet

2

Transfer the cornbread batter to the skillet and scatter sliced red onion and pumpkin seeds over the top.

7

Bake

20

Bake in the oven for 18-20 minutes until golden brown and a toothpick inserted comes out clean.

8

Serve

Allow to cool slightly and serve drizzled with honey.

This Double Pumpkin Cornbread with Red Onion is a delicious take on the classic cornbread recipe! Try it out soon and tag #CookMeRecipes in your baking posts.

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Amazing cornbread! Thanks for sharing recipe.

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