Happy Fall everyone! Let’s celebrate with carbs, pumpkin, and cheese!
Now that Fall is upon us, we can freely break out the can of pumpkin and bake to our heart’s content. I look forward to this time of the year all year!
Each year, I try to make as many savory pumpkin recipes as I can before I start making the sweet ones. Once you taste a Pumpkin Nutella Swirl Muffin, it’s a little hard to go back to a savory pumpkin recipe.
I make my small batch recipe for Pumpkin Gnocchi on October 1st, but I needed a fun way to use up the rest of the pumpkin can. Enter this Pumpkin Cornbread! It’s so easy to stir together in one bowl, and the Kerrygold Dubliner Cheese on top makes it extra special.
I stir a half-cup of shredded Dubliner cheese into the batter and sprinkle it on top. It provides a salty contrast to the sweet cornbread. I will forever love the salty-sweet combination!
One quick tip for making soft, fluffy cornbread is to incorporate the sugar as a dry ingredient instead of a wet ingredient. I do this when making muffins; I whisk my eggs and oil together first, and then stir in the flour and sugar. When sugar is added last in the batter, the result is a soft, tender cake texture in the final product.
The pumpkin makes this cornbread super moist, and makes it a pretty orange color, too!
I baked this cornbread in a 8” cake pan, but it’s even better in a cast iron skillet if you have one.
This recipe uses just 1 cup of pumpkin puree while most cans hold 2 cups. You can double the recipe and freeze the other one for another chilly day (pumpkin cornbread goes great with a bowl of chili), or you can freeze the extra pumpkin in small muffin cups to plop into smoothies for breakfast or snack time.
If you’re packing school lunches for your kids, you can make this recipe in mini muffin cups to pack into their lunch box. You’ll get quite a few mini muffins (they keep in the freezer), or you can half the recipe! If you’re making mini muffins, I suggest a few pumpkin seeds sprinkled on top.