Pumpkin Cornbread with Sage

Even if you're a cornbread purist, you simply MUST try my slightly sweet (but mostly savory) Pumpkin Cornbread with Sage and let me know what you think. And don't worry. It can be our little secret that you've veered off from your traditional cornbread recipe. Go on. I know you want to. 🙂

A hint of pumpkin and a touch of sage makes this buttery Pumpkin Cornbread with Sage an excellent side dish for any meal, plus it's so gash darn pretty! For other amazing sides check out my recipes for Mashed Parsnips and Scallions, Kentucky Bourbon Glazed Carrots and Pecans, and Copycat Sunflower Crunch Kage and Cabbage Salad.

The ingredient list:

*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.

Ingredient information:

ALL-PURPOSE FLOUR - I like to use unbleached all-purpose flour for this recipe. You can, however, use bleached all-purpose flour and still achieve equally wonderful results.

CORNMEAL - This is my preference, but I used a medium-grind, coarse-meal yellow cornmeal. I like the texture a medium grind meal gives to cornbread, and I'm exceptionally partial to the golden yellow color the yellow meal provides. White cornmeal may be used if that is your preference.

KOSHER SALT - Always. That said, if you're using table salt, it is wise to use half the amount called for in this recipe. Since table salt measures differently than a larger-grained coarse kosher salt, you'll want to use less of the small-grained table salt.

BLACK PEPPER - I love freshly cracked black pepper in my cornbread, but this ingredient is optional if you prefer not to use it. If you do, you'll enjoy this ingredient's subtle peppery flavor.

BAKING POWDER -

BROWN SUGAR - I pack dark brown sugar firmly into the measuring cup. Light brown sugar will also work, but the dark brown sugar gives the cornbread a slight hint of molasses with its sweetness and an extra depth of flavor.

MILK - I used 2% milk because that's what I had in the fridge. Whole milk, or even half and half, can be used, giving the cornbread a richer flavor and slightly moister texture. The choice is yours.

APPLE CIDER VINEGAR - This recipe only calls for one tablespoon of cider vinegar, but that one tablespoon adds such a dimension of tenderness and tang to the completed cornbread that makes it a necessary ingredient. Please don't skip this.

EGG - The necessary binder. As with all my recipes, a large egg is what I use, and I always bring eggs to room temperature because they'll be incorporated quicker and easier into other ingredients (in this case, milk).

100% PUMPKIN PUREE - Yes, canned pumpkin purée. You'll need ⅔'s cup, so a little less than a 15-ounce can. Of course, you can always roast your own pumpkin (pie-size pumpkin) to make homemade pumpkin purée for even better flavor, but the canned pumpkin works great and is easy and convenient.

FRESH SAGE - Here's the ingredient that rounds out the fall flavor in this pumpkin cornbread with sage. I used fresh sage leaves, but you can also use dried rubbed sage if you can't find the fresh. If using dried sage, cut back on the amount called for in this recipe by half because dried herbs are much more potent in flavor than their fresh counterparts.

BUTTER - I use American salted butter in all of my cooking and baking. If you're using European salted butter, cut back on the amount of salt called for in this recipe by half.

What I wrote about this recipe in September of 2015:

Now that the weather is turning cooler and the days are getting shorter, I figure its finally time that I dip my toes into the pumpkin pool.

I held off as long as I could, but the idea of a buttery Pumpkin Cornbread with Sage 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 autumnal-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.

Why this recipe works:

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 pumpkin flavor.

Why the color differences in the cornbread?

Great question. I was surprised by that, too.

The only things I can guess are that I used a bit more pumpkin in the most recent cornbread (the one in the cast iron skillet) and/or that the baking in the cast iron skillet added a deeper hue to the finished product. Either way, I like the darker, richer color and find it especially pretty for the fall.

How many servings does this recipe make?

As written this recipe will make 9 decent sized squares of cornbread baked in a 9 x 9 inch pan.

Can this cornbread be baked in a cast iron skillet?

You bet! See the corresponding video in the recipe card.

That said, the bake time will vary depending on the size and type of pan you use but the best options are a 10" cast iron skillet, or a 9" x 9" baking pan.

Make sure to use the toothpick or cake tester method to check when the center of the cornbread is fully baked.

Renee's top tips for recipe success:

Make sure the brown sugar is distributed evenly throughout the dry ingredients and break up any clumps with your fingertips as needed.

Do not omit the cider vinegar. It will add a tenderness and slight tang to the completed cornbread.

Refrain from overmixing the cornbread after combining the wet and dry ingredients. Overmixing will cause a toughness to the end product because of increased gluten.

Melted butter is your friend. Use it in the bottom of the baking pan before adding the pumpkin cornbread batter, and once baked, brush it on the top of the cornbread for a buttery shine and flavor that is beyond compare!

Additional savory pumpkin recipes:

With a savory filling of pumpkin, cream cheese, bacon, and sage, these Pumpkin Crescent Pinwheel Appetizers are always a hit when it's time to party.

Pan Seared Bratwurst in Pumpkin Curry Sauce is a quick meal that can be on the table in 30 minutes. This dish has an old world-flavor but with a seasonal twist you'll love!

Easy Ravioli with Pumpkin Vodka Sauce is proof positive that serving pumpkin for dinner is always a winner and it's ready in less than 30 minutes!

Creamy Pumpkin Corn Chowder with Shrimp is an easy and seasonal way to upgrade a family favorite. Get ready for rave reviews when you set this thirty-minute meal on the table! 

I sincerely hope you've enjoyed today's delicious savory cornmeal pumpkin quick bread recipe as much as I've enjoyed bringing it to you.

Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!

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Until we eat again, I hope you have a delicious day!