Pumpkin Cornbread

Pumpkin Cornbread

sueb 190

"I developed this recipe as a cross between pumpkin pie and cornbread! This makes a moist, flavorful cornbread. This is sweet without being too sweet!"
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35 m servings 204 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 204 kcal
  • 10%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 26g
  • 8%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 154 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Coat the inside of a 9x13-inch baking dish with cooking spray.
  2. Combine cornmeal, flour, baking powder, cinnamon, and allspice together in a bowl.
  3. Whisk soy milk, sour cream, pumpkin, oil, agave nectar, and egg together in a bowl until smooth. Mix cornmeal mixture into soy milk mixture until batter is smooth; pour into the prepared dish.
  4. Bake in the preheated oven until the top springs back when gently touched and edges are brown, 25 to 30 minutes.



I'll try to make it again. The pan I used was too small so it was too thick and didn't cook all the way.

A keeper recipe. Unique in flavor, not too sweet yet has a natural, earthy sweetness-which is different. The pumpkin doesn't overpower the recipe at all. Though when you eat it on its own you no...

I made this different, delicious cornbread to go with our New Year's Day dinner. I had a small container of opened pumpkin in the fridge, so I made a half batch and baked it in the toaster oven...