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Savory Pumpkin Jalapeño Cornbread You have to try

Thanks for joining Sarah and me for Meatless Monday today. I tried but I couldn’t hold out on the pumpkin recipes any longer. As I am more of a savory pumpkin eater, I knew I wanted to do something a bit different with my pumpkin recipe. Why not combine the last of the summer corn with the newness of fall pumpkin into one delicious Pumpkin Jalapeño Cornbread? 

savory pumpkin jalapeño cornbread

Savory Pumpkin Jalapeño cornbread

 

Savory Pumpkin Jalapeño Cornbread

A fall twist on a classic #cornbread w #pumpkin of course! #MeatlessMonday

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This Pumpkin Jalapeño Cornbread is more of a savory than sweet bread. I believe going into the fall and winter, it’s a perfect accompaniment to a nice bowl of chili or warm hearty soup. The jalapeño brings a very subtle heat on the back end but you can just as easily leave it out or cut down the amount. I find that the heat on jalapeños is unpredictable with some being extremely spicy while others are quite mild.

Pumpkin Jalapeno Cornbread

This Pumpkin Jalapeño Cornbread does have a little butter in it. I could not figure out how to make it without butter and not sacrifice the taste and moisture. I figure it’s spread out over 6 or 8 servings so probably won’t kill anyone. At least that’s what my grandma used to say! I’ve used a little honey as a sweetener instead of sugar. If you use a gluten-free cornmeal (which most are), then this cornbread should be something all can enjoy.

[You may also like Vegan Pumpkin Chipotle Chili]

Pumpkin Jalapeno Cornbread

My favorite way to enjoy this Pumpkin Jalapeño Cornbread is warmed up with a little butter with my breakfast or with a big bowl of soup. I am hoping to think up some other new variations on the classic cornbread recipe. Tell me do you have any ideas of what might be fun to mix into it for a nice change?

savory pumpkin jalapeño cornbread

 

Savory Pumpkin Jalapeño cornbread
Yield: 8

Savory Pumpkin Jalapeño Cornbread

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

This easy & healthy Savory Pumpkin Jalapeño cornbread is the perfect fall favorite. Pair with chili or pasta or anything really. Sure to become a family favorite!

Ingredients

  • 2-3 jalapeno peppers-seeded and chopped
  • 1 C Corn Flour
  • 1/2tsp salt
  • 1/2 tsp baking soda
  • 1/2 c butter-melted
  • 1/4 cup 100% pure honey
  • 1 C 1% Buttermilk
  • 2 eggs- extra large
  • 2/3 C pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1/2 C fresh or frozen corn
  • 1/2 C shredded jack cheese

Instructions

  1. Preheat oven to 400
  2. Oil a cast iron or ceramic skillet to coat
  3. In a med mixing bowl combine:
  4. corn flour
  5. salt
  6. baking soda
  7. pumpkin pie spice
  8. jalapenos
  9. In a 2nd bowl whisk to combine:
  10. buttermilk
  11. melted butter
  12. pumpkin puree
  13. honey
  14. eggs
  15. Fold in corn and cheese
  16. Fold in corn meal mixture
  17. Do not over mix
  18. Pour batter into skillet
  19. Bake for 30 min
  20. Enjoy warm or at room temp

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 269Total Fat: 16gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 91mgSodium: 446mgCarbohydrates: 26gFiber: 2gSugar: 12gProtein: 6g
© Deborah Brooks
Cuisine: american / Category: Meatless Monday
Meatless Monday 2018| Pumpkin Jalapeno Cornbread

 

 

 


About Deborah Brooks

Hi I'm Deborah! I spend my days successfully raising a husband & 2 teens in the VA/DC area. I am a lover of all things running & fitness. As a life long vegetarian, I've always been passionate about healthy living & exercise. Looking for partners in crime, I started my own chapter of Moms Run This Town (MRTT) which has grown to over 700 members. I've met so many amazing women who inspire me daily to keep moving forward. You can usually find me running with my crew and training for the next crazy adventure they talked me into. I love to keep up to date on new running & fitness trends. I definitely choose my running gear based on color and love to express my fashion sense while exercising.

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Reader Interactions

Comments

  3. Cyndi says

    Yum! I enjoy cornbread, but haven’t had it in years. So good with a bowl of soup. Love the addition of pumpkin!

  4. Bethany says

    This is a fun idea! All I can think is how good it would be with chili…..which really throws off the meatless thing.

  6. Coco says

    I love cornbread! This variations sounds great! I like to stir some pumpkin puree into my chili, so I could use the rest in this recipe. 😉

  8. Barrie says

    I love the flavors in here! Jalapeno and cornbread are a natural- but the pumpkin adds so much to it- great as toast in the morning, I agree! I always sub-out butter if I can since I have some heart-concerns, so I just reduce it by a third- so like, if it calls for a cup, I use 2/3 cup~ Most recipes this works, but not all!

  9. Sarah says

    I’m usually a plain cornbread with honey butter kind of girl, goes back to my childhood but this looks good. Of course I think I’d still need both for a little sweet after the savory. Happy Meatless Monday!!

  11. Nicole @ Bento Momentos says

    Wow, I haven’t thought of combining the flavors of pumpkin with cornbread, plus jalepenos! I have some cornbread in my fridge that is now calling my name. A little butter never hurt anyone 🙂 Drizzling a little honey on top is like icing to a cake. Happy Monday!

    • Deborah Brooks says

      Pumpkin itself is not sweet really and it pairs really nicely with savory dishes.I really enjoy finding new taste profiles and mixing things up. Hope you give it a try sometime

  15. Sadhna Grover says

    I always thought of making cornbread but never made, let me bookmark this to try soon.

    I am hosting My Legume Love Affair”MLLA” which is an ongoing blog party from last nine years.Please share your vegetarian and vegan legume recipes.Check the guidelines here-http://herbsspicesandtradition.blogspot.ca/2017/10/hosting-my-legume-love-affair-mlla-112.html

  23. Emily says

    You are a recipe wizard! Your flavors are always so unique. This looks scrumptious, as always 🙂

  24. Kalee says

    You just mixed two of my favorite foods together! I love cornbread this time of year, and the heat of jalapenos in it sounds amazing!

  26. Kathryn @ Dancing to Running says

    The combination of pumpkin and jalapeno is one that I’ve never heard before. I’m not normally a huge fan of pumpkin, but maybe I’ll like it a bit more if it has the added kick of some jalapeno.

  27. Laura says

    What a great idea to combine pumpkin and cornbread! We have an awesome cornbread recipe we make in our cast iron pan- and I bet this recipe would work well too!

  28. Christina Bauer says

    I LOVE cornbread with additional flavors! And it’s so clever to include spicy jalapeno and creamy pumpkin into the same bread. I could easily make this vegan, so I’m totally on board 🙂

  29. Katie @ Hungry Runner says

    OK, I’m not a pumpkin person at all, but I’m definitely a cornbread person and this looks and sounds DELISH! I wish I could have it for breakfast right now 😛

  30. Kimberly G says

    Love that you used honey instead of sugar to add a bit of sweetness. I’ve been doing that with a few recipes lately and it works out well!

  32. Toni says

    This looks so delicious, pinning it right now. I am going to make this next week with my meal planning.

  40. Kim G says

    Yum! What an awesome way to spice up regular cornbread. now that the weather is getting cooler, I often enjoy cornbread with pinto beans or a stew.

  43. Abbey Sharp says

    Oooh love this recipe. Cornbread is the ultimate comfort food and I love the addition of pumpkin making this the perfect seasonal recipe!

  46. Jenn says

    I love love love jalepeno cornbread. That being said, I’m not really on Team Pumpkin so not sure how this would taste to me, but it sure does look beautiful and I bet it would be good with some stew or hearty fall soup 🙂

  48. Sarah says

    Love the spicy kick in this cornbread! I had planned on making cornbread for dinner last night because I was craving it but since I made bread pudding I decided not to. Of course still craving it so headed to the garden to pick some jalapeno peppers to try this!

  50. Susie @ Suzlyfe says

    Jalapeno cheddar cornbread is my go to for potlucks and a staple at my Thanksgiving table! I love add pumpkin to all baked goods, so I’m super excited to try your version!

  57. Maureen says

    This might get me to enjoy cornbread since I don’t like the usual version since it’s sweet. I bet a cheddar and jalapeno cornbread would be good

  58. Sarah says

    You’re right we do have to try this!
    I told my youngest daughter we would have soup tomorrow night since we wouldn’t have bread made until tomorrow. This would be perfect and we could have it with soup tonight!

  59. Kimberly Hatting says

    Huge #yum factor here!! We just harvested several hot peppers from our salsa garden this weekend. And, temps are feeling cold today… I think there’s gonna be chili & “heated” cornbread on the table tonight 🙂

  63. Brittany Limberakis says

    Yay! I’ve been cooking vegetarian more lately and so I love finding meatless Monday recipes!!! And seriously jalapeños in anything is my kinda recipe 😋

  64. Bella says

    omg yumm this look so good. I love corn bread its my fav thing. I will have to try this recipe

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