Pumpkin Sage Cornbread

This simple homemade pumpkin sage cornbread can be eaten alone or turned into croutons and then into stuffing. Moist cornbread with a buttery crust – what’s not to love?

This simple homemade pumpkin sage cornbread can be eaten alone or turned into croutons and then into stuffing. Moist cornbread with a buttery crust - what's not to love?

Are you one of those sweet or unsweet cornbread folks? I support my southern family members by falling into the unsweet category. Especially when the cornbread is made in a cast iron skillet and has the perfect buttery crisp bottom and sides.

I could easily eat a warm skillet of cornbread right out of the oven with nothing more than just a little a butter…and maybe a side of a lima beans.

This simple homemade pumpkin sage cornbread can be eaten alone or turned into croutons and then into stuffing. Moist cornbread with a buttery crust - what's not to love?

While this version of cornbread is nothing like my grandmothers it is still keeps true to her love of the unsweet “southern” cornbread and throws in a little fall time flavor. The addition of pumpkin and sage make this bread perfect for Thanksgiving or any weekday supper.

Later this week I’m going to be showing you 2 more uses for this bread so you can see how something as a simple as a cornbread can turn into a show stopper of a Thanksgiving side dish!

Turn this recipe in pumpkin cornbread croutons and then turn it into pumpkin cornbread chicken sausage stuffing.

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Pumpkin Sage Cornbread

This simple homemade pumpkin sage cornbread can be eaten alone or turned into croutons and then into stuffing. Moist cornbread with a buttery crust - what's not to love?

Yield: 10 inch skillet

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients:

  • 1 cup all purpose flour
  • 1 cup cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon kosher salt
  • 1 cup pumpkin puree
  • 1/4 cup whole milk
  • 1/4 cup olive oil
  • 2 large eggs
  • 1 tablespoon maple syrup
  • 1 tablespoon fresh minced sage
  • 3 tablespoons unsalted butter

Directions:

Preheat oven to 400 degrees.

In a large mixing bowl whisk together flour, cornmeal, baking powder, pumpkin pie spice and kosher salt.

In a medium sized mixing bowl whisk together pumpkin puree, milk, olive oil, eggs and maple syrup.

Pour wet mixture into dry and mix until just combined. Mix in sage.

Add unsalted butter to a 10 inch cast iron skillet and place in the oven for 5 minutes to melt.

Once the butter is melted swirl it around the pan and around the sides of the pan.

Pour batter into the skillet and spread out to the edges.

Bake for about 30 minutes until the bread is fully baked and a toothpick comes out clean when tested in the middle.

Note: If you like a sweeter cornbread feel free to add up to 1/4 cup dark brown sugar.

27 Responses to “Sage and Cornbread Stuffing”

  1. #
    1
    joan haber — November 22, 2010 at 11:57 am

    Looking forward to trying this…..not for thanksgiving since my sister cooks dinner, but I will try it soon….
    thanks

  2. #
    2
    Joanne — November 22, 2010 at 12:52 pm

    Too funny! I am a huge stuffing lover AND a huge sage lover! I will definitely be making this at some point.

  3. #
    3
    marla {family fresh cooking} — November 22, 2010 at 1:37 pm

    Now you really have me craving stuffing! Good thing we will be eating it all week. Great stuffing recipe 🙂

  4. #
    4
    megan — November 22, 2010 at 1:59 pm

    I love stuffing and my dad use to always ask for extra sage. Fun holiday memories. Thanks for sharing!

  5. #
    5
    Blond Duck — November 22, 2010 at 2:07 pm

    I could live on stuffing.

  6. #
    6
    Katerina — November 22, 2010 at 2:39 pm

    We make turkey on Christmas as we do not celebrate Thanksgiving in Greece. For stuffing the turkey we use rice with chestnuts and several herbs. I will try this bread stuffing though. We must try new things to old traditions sometimes.

    • willie replied: — November 22nd, 2010 @ 9:22 pm

      Hi, my name is Willie and I approve this message!!

  7. #
    7
    Reeni — November 22, 2010 at 7:56 pm

    Sage and cornbread stuffing is my favorite! I eat more of that than anything else too! It’s irresistible!

  8. #
    8
    foodies at home — November 22, 2010 at 10:26 pm

    Oh my now doesn’t that look delish! Stuffing is my favorite part of Thanksgiving by far! YUM!

  9. #
    9
    rebecca — November 22, 2010 at 10:30 pm

    I am with you stuffing rocks and what a fun story 🙂 have a wonderful thanksgiving

  10. #
    10
    5 Star Foodie — November 22, 2010 at 11:05 pm

    Excellent stuffing, I love the addition of sage, sounds so flavorful!

  11. #
    11
    Chiara — November 23, 2010 at 3:55 am

    Stuffing is the best!!! And I love cornbread, so this would definitely be something I’d like to try… too bad I’m in a bit of a hurry so I don’t have time to bake my own bread… so I’ll have to use regular bread I guess. Well, I’m bookmarking it for next year!

  12. #
    12
    Barbara — November 23, 2010 at 5:42 am

    I’m smiling ’cause I think stuffing is the best part of a turkey dinner too! Believe it or not, I’ve never made a cornbread stuffing, we always make chestnut stuffing. This recipe sounds wonderful…maybe next year?
    Happy Thanksgiving to you!

  13. #
    13
    Erica — November 23, 2010 at 5:44 am

    Stuffing rocks. I only have it once a year too….we should treat ourselves more often. I’ve never had a version made with cornbread- I bet its out of this world.

  14. #
    14
    Judy — November 23, 2010 at 9:00 am

    Cornbread stuffing is very popular, especially in the south where I live.

  15. #
    15
    Jen @ My Kitchen Addiction — November 23, 2010 at 10:18 am

    Yum… Corn bread stuffing is my favorite! Now I’m totally craving it!

  16. #
    16
    grace — November 23, 2010 at 10:40 am

    all thanksgiving stuffings and dressings should be made with cornbread–i feel pretty strongly about that!

  17. #
    17
    peachkins — November 23, 2010 at 10:52 am

    I haven’t had stuffing..hmmnn I’m missing out..

  18. #
    18
    Heavenly Housewife — November 23, 2010 at 11:16 am

    Just wanted to wish you and your family a really fabulous Thanksgiving. May you always have much to be thankful for. You don’t mind if I take a spoon full of this delicious stuffing on my way out do u?
    *kisses* HH

  19. #
    19
    Tiffany — November 23, 2010 at 1:10 pm

    I can’t wait until Thanksgiving now! I love stuffing and this looks and sounds so delicious!

  20. #
    20
    Faith — November 23, 2010 at 3:43 pm

    Cornbread stuffing is my favorite too! Mmmm, I can hardly wait until Thanksgiving! 😉

  21. #
    21
    Cakelaw — November 23, 2010 at 5:05 pm

    What beautiful stuffing! I like how you make it outside the bird, liek a side dish – here, stuffing is always made inside the bird.

  22. #
    22
    Shelly — November 24, 2010 at 8:38 am

    It is by far the best 🙂 Enjoy!!

  23. #
    23
    Emily @Cleanliness — November 24, 2010 at 9:00 am

    We’re totally twins. I’m making a cornbread, sausage, and sage stuffing for tomorrow.

    ESP? I think so!

    Happy Thanksgiving, love!

  24. #
    24
    Jordan @ Smile Sandwich — November 3, 2014 at 12:29 pm

    You had me at “stuffing.” My all-time favorite Thanksgiving dish – and this looks delish!

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