Usually by late July I am craving cool weather food. You know, pretty much anything that has pumpkin in it. The last couple of days I’ve made my share of cornbread and wanted it a little different. So like everything else I eat, I thought it would taste good with a little pumpkin in it. And, well, I was right!
Jiffy Cornbread is my absolute favorite box mix for cornbread. It beats anything I’ve made from scratch and my family adores it so why reinvent the wheel. This recipe is basically the box mix with pumpkin purée. It is very similar to pumpkin muffins so you could make these easily into muffins instead of a loaf.
Either way they are scrumptious with butter. And would be unbelievable with some cinnamon butter. This loaf disappeared so fast at our house. Two aunts came over for dinner and they gobbled it up. I love when that happens!
Pumpkin Cornbread
Ingredients:
1 – 8.5 oz box Jiffy corn muffin mix
1 egg
1/3 c milk
1/2 c pumpkin purée
1/2 tsp pumpkin pie spice
Instructions:
Preheat oven to 400 degrees.
In a medium mixing bowl, add all ingredients. Mix together with a spoon or whisk until combined.
Spray a loaf pan with Pam cooking spray. Pour in cornbread mixture in pan.
Place in the oven and cook for 22-25 minutes or until a toothpick inserted in the loaf comes out clean. Remove from oven and let cool in the pan.
Serve with butter or a cinnamon butter mixture.
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