Taste of Fall: Pumpkin Cranberry Cornbread

Ah, the sweet smell of Fall is in the air and I am loving the vivid colors in the trees. Nothing says fall to me though like pumpkins and cranberries. When I happened upon this recipe for cornbread that incorporated my two favorite flavors of the season, I could not delay making it.

This recipe is so unbelievably fantastic! Perfectly moist and even better the second day, it is a cornbread that you can feel confident serving with a big pot of chili for tailgating or just enjoying a cozy night at home with your family.

I have prepared this recipe two ways for you! The first is the traditional way stuffed with cranberry deliciousness. The second version is as a muffin and minus the cranberries for the cranberry-haters. We have one of those in our family so I made the second batch just for him…To which my husband pronounced, “Perfection,” and then he swiftly ate three!

Yes, this is a recipe for everyone and is the perfect way to use up the last of that pumpkin after preparing a pie, or pumpkin pancakes, or pumpkin pasta, or pumpkin spice latte, or pumpkin waffles.

Just consider me a resource for all-things-pumpkin this year!

Pumpkin Cranberry Cornbread

1 1/4 cups flour
3/4 cup cornmeal
2/3 cup light brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
3/4 cup canned pumpkin puree
3/4 cup buttermilk (I substituted with regular milk and a teaspoon of vinegar to sour)
1/4 cup butter, melted
2 eggs, room
2 tablespoons honey
1 cup dried cranberries

Preheat oven to 350 degrees. Lightly grease a 8″ x 8″ baking pan or a 9-inch pie pan. In a bowl, toss together flour, cornmeal, sugar, baking powder, salt, nutmeg and cinnamon. In another mixing bowl, mix with a wooden spoon, the pumpkin puree, sour cream or buttermilk , butter, eggs and honey, until well combined. Add the pumpkin mixture to the flour mixture just until combined. Mix in the cranberries. Transfer to a prepared baking dish. Bake for about 40 minutes, or until edges just begin to color. Cool to room temperature.

Pumpkin-y Cornbread Muffins (For the Cranberry Haters)

1 1/4 cups flour
3/4 cup cornmeal
2/3 cup light brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
3/4 cup canned pumpkin puree
3/4 cup buttermilk (I substituted with regular milk and a teaspoon of vinegar to sour)
1/4 cup butter, melted
2 eggs, room
2 tablespoons honey
Sugar for sprinkling (I used the raw sugar)

Preheat oven to 350 degrees. Line a muffin tin with muffin liners. In a bowl, toss together flour, cornmeal, sugar, baking powder, salt, nutmeg and cinnamon. In another mixing bowl, mix with a wooden spoon, the pumpkin puree, sour cream or buttermilk , butter, eggs and honey, until well combined. Add the pumpkin mixture to the flour mixture just until combined. Transfer to the prepared muffin tin. Sprinkle with a little sugar (I used raw sugar) on top. Bake for about 20-25 minutes, or until edges just begin to color. Cool to room temperature. Makes approximately 12-13 muffins.