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    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

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    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
     
     
    « Sweet Chili Shrimp
    Whole Wheat English Muffin Bread »

    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. 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
    7. 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

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    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.

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