If you are going to serve chili you serve cornbread along side it; if you are going to serve cornbread you serve chili with it too. That is how I grew up, these two were united, never one without the other. The tradition carried on with my family, Craig would come home, smell the scent of chili cooking and just knew we would also be eating cornbread.
Recently at a crock-pot dinner my church presented, my friend Stephanie, introduced me to pumpkin cornbread. Just the thought of it sounded quite amazing, I practically ran home from the activity to try it out. But since I had just eaten, I waited until dinner the next day to prepare, bake, and serve the cornbread. And guess what I broke tradition because it was really too hot of a day to serve chili and so we had pumpkin cornbread with collard greens (you know that CSA box that keeps introducing us to new and interesting vegetables to try, not that collard greens are a new vegetable just I am new at cooking them.)
Both Craig and I were pleasantly content with the flavor and texture of this cornbread. We hope you will be too. And if you want to keep our tradition, try serving it with Aimee’s Pumpkin Chili.
1/2 cup all purpose flour
1/2 cup whole wheat flour
1 cup cornmeal
1 TBS. baking powder (yes – TABLESPOON)
1 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1 cup pumpkin puree (canned, unsweetened)
2/3 cup brown sugar
1/4 cup cinnamon apple sauce (I used my homemade applesauce, so it is quite cinnamony, you might choose to add more cinnamon to your recipe)
1. Preheat an oven to 400 degrees
2. Lightly grease an 9×9 inch pan (I used butter to grease mine)
3. Sift together the flours, baking powder, salt, cinnamon, and nutmeg in a large bowl
4. Lightly beat the two eggs together in another bowl, medium size
5. To the eggs add the pumpkin, brown sugar, and applesauce, whisk to incorporate
6. Make a well in the flour mixture and pour in your eggs/pumpkin mixture
7. Gently mix the eggs/pumpkin into the flour just enough to get it all wet and mixed in (try not to over mix)
8. Pour the batter into your greased pan and bake for 25 to 30 minutes
9. Serve warm with butter and honey or pumpkin butter (recipe in process)
Enjoy this sweet pumpkin corn bread along with your favorite chili or soup!
I always go for the corners because I love the crisp edges, Craig is happy with the center piece. Which do you prefer?