Make a cornbread that will steal the spotlight from the chili. This moist corn spoon bread had bits of whole kernels, a cheesy top, and even pumpkin in the batter!
I told you on Monday that I would be sharing the recipe for the lovely morsels served with my slow cooker BBQ pork chili and here it is as promised! It may look slightly familiar as I shared a recipe for corn spoon bread last year. This one is just as magical, causing you to question which is the main attraction: the chili or the cornbread? All I changed from the original recipes was substituting half of the Greek yogurt for pumpkin puree. PUMPKIN EVERYTHING!
Speaking of pumpkin puree, nearly all of my recipes that call for pumpkin puree use homemade not canned. Not that there is anything wrong with the canned stuff. Want to make your own pumpkin puree like me? I have a recipe for homemade pumpkin puree handy for you. And you can use any old pumpkin not just the “pie pumpkins”. I actually prefer using the regular ones because I can make a bigger batch and freeze for later. The only differences are that they are slightly less sweet and tend to have more moisture so you may have to cook it down a little more. Happy pumpkin-ing!
P.S. Every time I write a post about pumpkin my fingers always want to type “pumpking”. You have no idea how many times I had to correct that. Probably the same number of times “pumpkin” appears in this post.
One year ago: Slow Cooker Vegetarian Pumpkin Chili
Two years ago: Chocolate Pumpkin Cupcakes with Cinnamon Buttercream
Four years ago: Stuffed Flank Steak with Potato Cakes and Amaretto Chocolate Cheesecake
PUMPKIN CORN SPOON BREAD
Serves 12
Ingredients:
CORNBREAD
4 eggs, slightly beaten
2 (8.5 oz.) boxes corn muffin mix
1 (15 oz.) can whole kernel corn, drained
1 (15 oz.) can cream style corn
1 cup plain Greek yogurt (I used 0% Chobani)
1 cup pure pumpkin puree
1/2 cup (1 stick) unsalted butter, melted
1 tsp pumpkin pie spice
TOPPING
1/2 cup shredded white cheddar cheese
1/2 cup shredded monterey jack cheese
Directions:
- Preheat oven to 350 degrees. Lightly coat a 9×13 baking pan with nonstick spray
- In a large bowl, combine the eggs, muffin mix, corn, sour cream, pumpkin, butter, and pumpkin pie spice. Pour into prepared pan and spread evenly.
- Bake for 40 minutes, sprinkle cheese on top and bake 5-10 minutes more, or until cooked.
Source: Adapted from my corn spoon bread.
Disclosure: I was provided with product from Chobani. All thoughts and opinions are my own.
6 comments
[…] In all honesty I didn’t really change much from the original recipe but those small changes are definitely apparent. Instead of steak I used pork loin which was seasoning with BBQ dry rub, slow cooked in root beer, and then added a little bit of BBQ sauce to the chili itself earning the name of BBQ pork chili. And that gooey wonderfulness sitting on the plate beside the bowl of chili? That’s pumpkin corn spoon bread! […]
I love, love, LOVE spoonbread! So excited to find a recipe that changes it up to make it more nutritious and spunky!
This sounds killer! And I understand completely about your issue with ‘pumpking’ – can’t tell you how many times I’ve done that. I used to make my own pumpkin puree, collecting all the pumpkins in the neighborhood to do it. At the time I mostly used it for making pumpkin butter. The worst part was that just after I got the pumpkin cooked/baked, we would have a power outage (I was living in southern California, and could always count on the Santa Ana winds to show up on whatever day I cooked pumpkin, just as I could be certain that they’d show up in the spring the day all my iris came into bloom…) These days, I think I’ll stick to canned pumpkin.
i want to try this! looks sooo good :)
I *always* type pumpking. Every single time. This cornbread looks awesome – I think this is the first cornbread I’ve seen with pumpkin, and it sounds fantastic – and now you’ve made me put chili and cornbread on the menu for later this week. =)
Yay! Sounds like a good week to me.