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Pumpkin Sage Cornbread

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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.

This Thai tom kha gai soup is a beautiful combination of chicken, mushrooms, ginger, lemongrass and coconut milk. Top with sriracha, cilantro and just a squeeze of lime.
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Tom Kha Gai {Chicken Coconut Soup}
These simple pumpkin cornbread croutons are made from homemade pumpkin sage cornbread and are ready in just minutes! Perfect on soup, salad or in stuffing.
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Pumpkin Cornbread Croutons

Kathy

Sunday 25th of October 2020

This was amazing!!!!! I usually make a sweeter cornbread and am so glad I tried this. I didn't use a cast iron skillet, instead baked in an 8 x 8 pan. It was delicious and I'm sure will become a regular in my meal rotations. Thanks for providing an easy and excellent recipe!

Sylvia

Wednesday 24th of December 2014

How do you make stuffing out of this recipe?

nutmegnanny

Wednesday 24th of December 2014

Hi Sylvia! I used this homemade cornbread and turned it into croutons and then into stuffing. I will link both recipes. https://www.nutmegnanny.com/2014/11/05/pumpkin-cornbread-croutons/ and https://www.nutmegnanny.com/2014/11/07/pumpkin-cornbread-chicken-sausage-stuffing/

Nikki @Seeded at the Table

Monday 10th of November 2014

I now live in the south, but I'm a sweet cornbread girl. This looks really good, though!!

Pumpkin Cornbread Chicken Sausage Stuffing - Nutmeg Nanny

Friday 7th of November 2014

[…] this week are all about my pumpkin sage cornbread. It went a little something like this –>pumpkin sage cornbread –>pumpkin cornbread croutons –> pumpkin cornbread chicken sausage […]

Kirsten/ComfortablyDomestic

Thursday 6th of November 2014

This would be the perfect cornbread to make stuffing! Stuffing must have a lot of sage.

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