Autumn Streusel Cornbread
Pumpkin everything…I’m all in! This Autumn streusel cornbread is a definite on the Thanksgiving menu this year. If you’re a fan of savory pumpkin, you’ll no doubt dig this cornbread.
If you’re looking to add something new to your Thanksgiving menu that still has that nostalgic feel, this cornbread is an easy choice. Personally, I’m ALWAYS looking for new ways to add pumpkin to a dish, especially this time of year. We roast our own pumpkins so we typically have batches of pureed pumpkin in the freezer, but of course canned pumpkin is perfectly good.
Also, did you know that pumpkin has amazing health benefits (when you’re not overloading it with sugar, that is)? It’s low in saturated fat, cholesterol & sodium. And, it’s loaded with vitamin C (immunity), beta carotene (skin), & vitamin A (eyes). You may even want to have a go at some face masks I found on Pinterest.
As for me, I’ll be eating all the pumpkin I can get my hands on. I happen to thoroughly enjoy a good pumpkin soup... savory with a touch of sweet…what’s not to like about that?! Cornbread typically does have a bit of sweetness from sugar or honey, and sticking with tradition, so does this one. Even if you don’t think your into the savory/sweet pumpkin combo, hang with me, because I’m telling you the sweetness is very mild.
1. Preheat oven to 400 degrees
2. In a small bowl melt your butter (just a minute or so in the microwave will do), then add sage. Let cool for 10 minutes.
4. Add canola oil to your skillet, then place it in an oven until it's very hot (about 5-8 minutes).
5. In a large bowl whisk together flour, cornmeal, cheese, cinnamon, nutmeg, salt, and pepper.
6. In a separate bowl whisk together the butter, buttermilk, pumpkin, eggs, and brown sugar until combined.
7. Make a well in the center of the flour mixture then add the buttermilk mixture, and stir until just combined.
8. Carefully add the batter to the hot skillet. Go slow & be careful, the batter may splatter.
1. In a small bowl add butter, flour, salt, brown sugar, cinnamon, nutmeg, and pecans. With a fork (or your fingers) mix until the streusel becomes crumbly.
2. Sprinkle over the batter breaking up large chunks (like I DIDN’T do)
3. Bake until golden brown or a toothpick comes out clean. About 25 to 30 minutes.
Let cool and serve with butter.
Ingredients
Directions
1. Preheat oven to 400 degrees
2. In a small bowl melt your butter (just a minute or so in the microwave will do), then add sage. Let cool for 10 minutes.
4. Add canola oil to your skillet, then place it in an oven until it's very hot (about 5-8 minutes).
5. In a large bowl whisk together flour, cornmeal, cheese, cinnamon, nutmeg, salt, and pepper.
6. In a separate bowl whisk together the butter, buttermilk, pumpkin, eggs, and brown sugar until combined.
7. Make a well in the center of the flour mixture then add the buttermilk mixture, and stir until just combined.
8. Carefully add the batter to the hot skillet. Go slow & be careful, the batter may splatter.
1. In a small bowl add butter, flour, salt, brown sugar, cinnamon, nutmeg, and pecans. With a fork (or your fingers) mix until the streusel becomes crumbly.
2. Sprinkle over the batter breaking up large chunks (like I DIDN’T do)
3. Bake until golden brown or a toothpick comes out clean. About 25 to 30 minutes.
Let cool and serve with butter.
The pumpkin is delicate and balanced with warm spices, and the added fresh sage gives it a delicate pickup from the cornmeal and pumpkin that tend to be a bit heavier in flavor.
Enjoy!
Much love, tons of giggles & continued grace,
19 Comments
What a clever idea and a delicious sounding dish! I am going to make this next week when I have family coming over. I am sure it will be a hit 🙂
I look forward to pumpkin season every year! The in laws are coming for Thanksgiving this year- hoping to impress them with this recipe!
Pumpkin has a LOT of great health benefits!! I love that immunity is one of them this time of year.
This is an interesting dish! I’ve never had anything like this! Looks so yummy!
Me neither! I’ve never thought to pair pumpkin with cornbread, but it turned out so good. The warm spices and pumpkin were subtly and delicious.
this looks really interesting. i haven t ever tried it before
Give it a shot, it’s totally worth it.
This looks so intriguing!! I am going to have to try this!!! Thanks for sharing!!
You’re quite welcome
This looks SO yummy, and like it’s packed with nutrition! I plan to make it for breakfast this weekend.
Great idea. A warm slice of cornbread with a cup of coffee!
I don’t think I’ve ever seen anything like this! It looks SO delicious!
Lara, it was! Making it again for thanksgiving.
This looks so incredible. Cornbread is a fave in our house, but I’ve never tried a streusal with it!
It was in interesting twist for sure, but worth the leap into the unknown.
I’ve never seen streusel on corn bread before and it is genius!! Looks so good.
I was a game changer for sure. It added just a hint of sweetness that worked well with the pumpkin & spices.
Oh my GOSH this looks amazing!
Thanks Kelsey!