Autumn's arrival brings with it the irresistible aroma of pumpkin spice and the comforting warmth of cornbread. This recipe combines the convenience of Jiffy Corn Muffin Mix with the delightful flavors of pumpkin, creating a moist and flavorful cornbread that's perfect for any fall gathering or weeknight dinner. Forget complicated recipes; this one is surprisingly easy and delivers exceptional results.
What Makes This Jiffy Pumpkin Cornbread So Special?
This recipe takes the classic Jiffy Cornbread mix and elevates it with the addition of pumpkin puree, warming spices, and a touch of sweetness. The result is a cornbread that's both moist and tender, with a delightful balance of sweet and savory flavors. It's the perfect side dish for chili, soups, stews, or even enjoyed on its own with a pat of butter.
Ingredients You'll Need:
- 1 box Jiffy Corn Muffin Mix
- 1 (15 ounce) can pumpkin puree
- 1/2 cup milk (whole milk recommended for extra richness)
- 1 large egg
- 1/4 cup melted unsalted butter
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 cup granulated sugar (adjust to your preference)
- Optional: 1/2 cup chocolate chips or pecans for added texture and flavor
Easy Step-by-Step Instructions:
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Preheat & Prep: Preheat your oven to 400°F (200°C). Grease an 8x8 inch baking pan or a 9-inch cast iron skillet. If using a cast iron skillet, preheating it in the oven for about 10 minutes will ensure even cooking.
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Combine Wet Ingredients: In a large bowl, whisk together the pumpkin puree, milk, egg, melted butter, pumpkin pie spice, cinnamon, and sugar.
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Add Dry Ingredients: Gradually add the Jiffy Corn Muffin Mix to the wet ingredients, mixing until just combined. Do not overmix. A few lumps are okay. If adding chocolate chips or pecans, fold them in now.
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Bake: Pour the batter into your prepared pan and bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
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Cool & Serve: Let the cornbread cool in the pan for a few minutes before serving. Enjoy warm!
Frequently Asked Questions (FAQ)
Can I use a different type of milk?
Yes, you can use other types of milk, such as skim milk, almond milk, or soy milk. However, whole milk will result in a richer and moister cornbread. If using a non-dairy milk, you might want to add a tablespoon or two of melted butter for extra moisture.
Can I add other spices?
Absolutely! Feel free to experiment with other spices, such as nutmeg, ginger, or cloves. A pinch of salt can also enhance the overall flavor.
How do I store leftover cornbread?
Store leftover cornbread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for longer storage.
Can I make this recipe in a muffin tin?
Yes, you can easily adapt this recipe for muffins. Fill greased muffin cups about 2/3 full and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
What can I serve this cornbread with?
This delicious pumpkin cornbread pairs perfectly with chili, soups, stews, and salads. It's also wonderful served with a scoop of vanilla ice cream or whipped cream for a sweet treat.
Tips for the Perfect Pumpkin Cornbread:
- Don't overmix the batter: Overmixing can result in a tough cornbread. Mix until just combined.
- Use fresh spices: Freshly ground spices will provide a more vibrant flavor.
- Check for doneness: Start checking for doneness around the 20-minute mark to avoid overbaking.
- Let it cool slightly: Letting the cornbread cool for a few minutes before cutting allows it to firm up and makes it easier to serve.
This simple recipe delivers a delicious and comforting fall treat that's sure to become a family favorite. Enjoy!
