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Pumpkin Cornbread

Rated as 4 out of 5 Stars
262

"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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Ingredients

35 m servings 204
Original recipe yields 12 servings

Directions

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  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.

Nutrition Facts


Per Serving: 204 calories; 10.2 26 3.9 24 154 Full nutrition

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Reviews

Read all reviews 7
  1. 8 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

The cornbread turned out well as far as texture and consistency but the flavor was a little flat. Because I'm a pumpkin lover I would make it again but increase both the amount of spices and pum...

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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...

The cornbread turned out well as far as texture and consistency but the flavor was a little flat. Because I'm a pumpkin lover I would make it again but increase both the amount of spices and pum...

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.

Submitted sour cream for Greek yogurt and added more cinnamon and allspice.....next time will remove the oil and do a can of pumpkin. These where really good! Moist and good flavor, nice change ...

moist but otherwise weird tasting and needed sweetness to complement the pumpkin. Had to throw most of it out as no one wanted seconds

Very moist and sweet. I added 8 teaspoons of sugar instead of the agave juice, which tends to upset my stomach.