• Skip to main content
  • Skip to primary sidebar

Kudos Kitchen by Renee

menu icon
go to homepage
  • Recipe Index
  • Appetizer Favorites
  • About
  • Contact
    • Facebook
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Appetizer Favorites
    • About
    • Contact
    • Facebook
    • Instagram
    • YouTube
  • ×

    Home » Bread Recipes

    Published: Sep 16, 2015 · Modified: May 5, 2022 by Renée · This post may contain affiliate links · 7 Comments

    Buttery Pumpkin Sage Cornbread

    Sharing is caring!

    34 shares
    • Share
    • Tweet

    A hint of pumpkin and a touch of sage makes this Buttery Pumpkin Sage Cornbread a wonderful side dish for any autumn meal.

    Pumpkin Sage Cornbread
    Pumpkin Sage Cornbread

    Now that the weather is turning cooler and the days are getting shorter, I figure it's finally time that I dip my toes into the pumpkin pool. I held off as long as I could, but the idea of the Buttery Pumpkin Sage Cornbread kept calling my name.

    When it comes to cornbread, I'm not traditional, and I'm not Southern. Therefore, I like to play with my ingredients list from time to time, which led me to this particular rendition for an autumn-inspired cornbread.

    I tend to like my cornbread a little on the sweet side, so I always like to add a touch of sugar to the mix. I also like my cornbread a little on the moist side, so it doesn't crumble and fall into my lap before making it into my mouth. I'm crazy like that.

    This particular recipe makes a softer, cake-like cornbread that has a touch of sweetness from the brown sugar and a slight aroma and taste of fresh sage that pairs nicely with the savory autumn pumpkin.

    PUMPKIN SAGE CORNBREAD    {PRINT THIS RECIPE}
    Prep Time:   10 minutes       Bake Time:   45-50 minutes

    1¼ cup all-purpose flour
    ¾ cup yellow cornmeal
    1 teaspoon salt
    ¼ teaspoon black pepper
    2 teaspoons baking powder
    ¼ cup brown sugar
    1 cup milk
    1 tablespoon apple cider vinegar
    1 egg
    ⅔ cup pumpkin pureé (not pumpkin pie mix)
    1 tablespoon chopped fresh sage
    1  8" x 8" casserole dish
    2 tablespoons butter, melted
    baking spray

    -Preheat oven to 350 degrees.

    -In a large bowl, whisk together the flour, cornmeal, salt, pepper, baking powder and brown sugar.

    -In a medium bowl, whisk together the milk, vinegar, egg and pumpkin. Pour the pumpkin mixture into the flour/cornmeal mixture and mix with a wooden spoon to completely combine. Stir in the chopped sage.

    -Spoon the cornbread mixture into a casserole dish that has been sprayed with baking spray. Spread the mixture evenly in the dish and bake in a preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.

    -Remove from oven and immediately brush the entire surface with the melted butter.

    -Serving warm is best, but it's also tasty at room temperature.

    Pumpkin Sage Cornbread
    Pumpkin Sage Cornbread
    Pumpkin Sage Cornbread
     
     

    More Bread Recipes

    • Blueberry Cheese Danish on a baking sheet with a rack with a bowl of blueberries in the background.
      Blueberry Cheese Danish with Homemade Laminated Dough
    • A pile of Glazed Apple Cider Donuts on an orange platter with sunflowers in the background.
      Glazed Apple Cider Donuts
    • A couple of slices of Onions Rye Bread with Dill on a cutting board with dill sprinkled around.
      Onion Rye Bread with Dill
    • A Sesame Seed Dinner Roll on a white plate with a pat of butter and a knife.
      Sesame Seed Dinner Rolls

    Reader Interactions

    Comments

    1. Souffle Bombay says

      September 20, 2015 at 1:09 pm

      Oh! loving this on a few levels! Sage!! Pumpkin!! Both in a cornbread??? Never came across that before, love it!

      Reply
    2. Kim Bee says

      September 20, 2015 at 5:18 am

      I love this recipes, the flavour profile is amazing. Cornbread is something I need to make more often.

      I really need to get in touch with for some aprons. Once my eye heals up I'll shoot you an email.

      Reply
    3. Amanda Tynis says

      September 18, 2015 at 8:15 pm

      I don't care if it's traditional! It has pumpkin and it's corn bread! I Wants it !

      Reply
    4. Ginny McMeans says

      September 18, 2015 at 4:06 pm

      I absolutely love this! On my list to make and I know it will still work with my vegan subs for the milk and egg. Thanks so much for this festive and moist looking cornbread.

      Reply
    5. Lauren says

      September 18, 2015 at 12:40 am

      I used butternut in cornbread last fall aznd it was really delicious. Pumpkin is a great idea!

      Reply
    6. The Food Hunter says

      September 17, 2015 at 8:46 pm

      It is pumpkin season! and I can just taste the sage in these

      Reply
    7. lauren kelly says

      September 17, 2015 at 9:18 pm

      First off, those glasses are adorable!! I bet your house smells amazing when the bread is cooking! YUM!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    By submitting this comment you agree to share your name, email address, website and IP address with Kudos Kitchen by Renee. This information will not be used for any purpose other than enabling you to post a comment. *

    Primary Sidebar

    Hi, I'm Renee! I've been a passionate home cook for over 40 years. I specialize in easy-to-make comfort food dishes from appetizers to desserts and everything in between.

    More →

    Fast and Easy Dinners

    • A casserole dish filled with Spaghetti Stuffed Bell Peppers topped with cheese.
      Spaghetti Stuffed Bell Peppers
    • A closeup of a silver skillet filled with Skillet Pork Tenderloin with Cinnamon Apples.
      Skillet Pork Tenderloin
    • Two Chicken Parmesan Stuffed Portobellos on a plate with lettuce and tomatoes.
      Chicken Parmesan Stuffed Portobellos
    • An overhead photo of the making of Alfredo Ravioli Lasagna with red peppers, spinach, and basil.
      Alfredo Ravioli Lasagna
    • Ground Beef Sauerbraten Goulash
    • A purple bowl filled with chili mac with a cornbread crust along with a spoon.
      Chili Mac with Cornbread Crust

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Media Kit

    As an Amazon Associate, I earn from qualifying purchases. When I find a great product or service I like to share it with my readers. For additional information please view my privacy policy.

    Copyright © 2022 Kudos Kitchen By Renee