Pumpkin Cornbread Jiffy Mix Recipes

PUMPKIN CORN BREAD RECIPE

Steps:

• Preheat the oven to 400F.
• Mix the flour, cornmeal, sugar, baking powder and salt in a large bowl. Set aside.
• In a smaller bowl, whisk the egg, then whisk in the milk and pumpkin. Set aside.
• Melt the butter in a 10" cast iron skillet.
• Pour most of the butter that you just melted into the egg/milk/pumpkin mixture, leaving just enough butter in the cast iron skillet to coat it.
• Whisk the egg/milk/pumpkin/butter mixture to blend.
• Make a well in the dry ingredients, add the egg/milk/pumpkin/butter mixture, and stir to combine thoroughly.
• Pour the batter into the cast iron skillet and smooth the top with a spoon.
• Bake on center rack of your oven for 25 minutes. Serve warm or at room temperature.

QUICK PUMPKIN CORNBREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart loaf pan.
• Stir cornbread mix, water, pumpkin puree, egg, oil, sugar, oat bran, molasses, vanilla, and pumpkin pie spice together until mixed thoroughly. Pour into the loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.

PUMPKIN CORNBREAD

Steps:

• Heat the oven to 400 degrees, and place inside a 9-inch cast iron skillet or a 2-quart baking dish.
• Whisk together the pumpkin purée, milk, olive oil, honey and eggs.
• Place the cornmeal in a large bowl, and sift in the flour, baking powder, baking soda and salt.
• Stir the dry ingredients into the wet ingredients and mix together. Do not overwork.
• Remove the baking dish or pan from the oven, and add the butter. When it has melted completely, brush the sides of the pan with a pastry brush; tip the excess melted butter into the batter, and quickly mix it in. Scrape the batter into the hot pan, and return it to the oven. Bake for 35 to 40 minutes until a tester comes out clean. Remove from the oven, and allow to cool in the pan for at least 20 minutes before serving.