Fall is in the air, and the aroma of warm pumpkin spice is beckoning! Nothing says autumn quite like a slice of moist, flavorful pumpkin cornbread. And the best part? You can make this delicious treat incredibly easily using Jiffy corn muffin mix. This recipe elevates the classic Jiffy cornbread with the comforting flavors of pumpkin and warming spices, creating a perfect side dish for Thanksgiving, a cozy autumn snack, or a delightful addition to any fall gathering. Let's dive into this simple yet scrumptious recipe!
What Makes This Pumpkin Cornbread with Jiffy Mix So Special?
This recipe takes the convenience of Jiffy corn muffin mix and transforms it into a seasonal masterpiece. The addition of pumpkin puree adds moisture and a delightful sweetness, while pumpkin pie spice brings a warm, inviting aroma and flavor profile. It's a perfect balance of convenience and deliciousness, making it ideal for busy weeknights or when you want a comforting treat without spending hours in the kitchen.
Ingredients You'll Need:
- 1 box (8.5 ounces) Jiffy corn muffin mix
- 1 (15 ounce) can pumpkin puree
- 1 large egg
- 1/3 cup milk (or buttermilk for a tangier flavor)
- 1/4 cup vegetable oil
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon (optional, for extra warmth)
- 1/4 cup granulated sugar (or brown sugar for a deeper molasses flavor)
Instructions: A Step-by-Step Guide to Pumpkin Cornbread Perfection
-
Preheat & Prep: Preheat your oven to 400°F (200°C). Grease an 8x8 inch baking pan or a muffin tin.
-
Combine Ingredients: In a large bowl, combine the Jiffy corn muffin mix, pumpkin puree, egg, milk (or buttermilk), oil, pumpkin pie spice, cinnamon (if using), and sugar. Mix until just combined; don't overmix. A few lumps are okay!
-
Bake: Pour the batter into the prepared pan and bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. If using a muffin tin, bake for 15-18 minutes.
-
Cool & Serve: Let the cornbread cool in the pan for a few minutes before serving. Enjoy warm!
Frequently Asked Questions (FAQs)
Can I use different types of milk?
Yes! Milk, buttermilk, or even almond milk will all work well in this recipe. Buttermilk will add a slightly tangy flavor that complements the sweetness of the pumpkin.
What if I don't have pumpkin pie spice?
You can easily substitute pumpkin pie spice with a combination of ground cinnamon, ginger, cloves, and nutmeg. A good starting point would be 1/4 teaspoon of each spice.
Can I add nuts or chocolate chips?
Absolutely! Adding 1/2 cup of chopped pecans, walnuts, or chocolate chips would enhance the texture and flavor.
How do I store leftover pumpkin 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 different sized pan?
Yes, you can adjust the baking time depending on the size of your pan. A larger pan will require a longer baking time, while a smaller pan will need less time. Always check for doneness with a toothpick or skewer.
Is this recipe gluten-free?
No, this recipe uses Jiffy corn muffin mix, which contains wheat. There are gluten-free corn muffin mixes available if you need a gluten-free option. Be sure to check the ingredient list carefully.
Enjoy Your Delicious Pumpkin Cornbread!
This easy pumpkin cornbread recipe is sure to become a fall favorite. The combination of the convenient Jiffy mix and the warm, comforting flavors of pumpkin and spice creates a delightful treat that everyone will love. So, gather your ingredients, preheat your oven, and get ready to enjoy the deliciousness of homemade pumpkin cornbread! Happy baking!
