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Sunday, November 9, 2014

Pumpkin Sage Cornbread

Fall is my favorite time of year, as if I didn’t mention that to y’all already! And with all this colder weather upon us, it’s time to dust off my crockpot for some warming up on the insides chili and soup recipes.

One of the best side dishes you can make when you’re serving up your chili or soup is cornbread. We’re not talking about plain ol’ cornbread today, no m’aam (or sir), we’re talking Pumpkin Sage cornbread. Cornbread that has the same texture as regular cornbread, but with a taste of the season, a hint of sweet and savory flavoring.

Now I made this recipe twice, the first time with a grittier cornbread mix and the second time with Martha White’s self-rising cornmeal mix. Both versions were delicious, but I prefer Martha White’s cornmeal mix because it produces a smoother, more cake-like cornbread, as compared to the grittier cornmeal mix. Depending on your preference, you can use Martha White’s cornmeal mix like I did for this recipe, or you can use your favorite cornmeal mix. The real flavoring comes from the other ingredients and spices.

This cornbread is the perfect complement to any soup or chili you might make during these colder months. It will also be delicious for your Thanksgiving meal, served as a side dish or made into a cornbread stuffing.

By the way, if y'all hadn't already noticed, I now have an awesome logo for my blog! I'm so happy with it and I would like to give a big THANK YOU out to Alex and the artist, Jessica Jimerson for creating it. I absolutely LOVE it and can't thank you both enough!!

Pumpkin Sage Cornbread


Serves - 8

1 cup pumpkin

2 large eggs

2 Tablespoons honey

1 and ¼ cups buttermilk

¼ cup coconut oil

2 cups Martha White's self-rising cornmeal mix

1 teaspoon pumpkin pie spice

1 teaspoon rubbed Dalmatian sage

¼ teaspoon sea salt

¼ teaspoon ground black pepper

shortening for coating skillet

parchment or wax paper to place cornbread on after cooking


Preheat oven to 375F degrees.

Generously coat a 10 and ½ inch iron skillet with shortening. Place in hot oven for about 10 minutes.

In a large mixing bowl, blend together pumpkin, eggs, honey, buttermilk, and oil until smooth.

Add in dry ingredients – cornmeal, pumpkin pie spice, sage, salt, and pepper until thoroughly mixed.

Remove hot skillet from oven and pour cornmeal batter into skillet.

Place into oven and cook for 40 to 45 minutes until golden brown or toothpick comes out clean.

Remove from oven and let sit for about 5 minutes. Run a clean butter knife around the edges to loosen cornbread away from sides of skillet.

Lay out a piece of parchment paper or wax paper, large enough to place cornbread on.

After 5 minutes, flip skillet over on parchment paper and gently tap bottom of skillet.

Cornbread should come clean out of skillet.

This one came out of the skillet flawlessly

Serve and enjoy!

This is what happens when your cornbread sticks to the skillet...still delicious!

*Helpful Hints*

- Shortening works best for skillet cornbread as it makes it come out of the skillet easier, with no sticking.

- All measurements are US

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