Fall is in the air, and that means one thing: pumpkin spice everything! But what if you could combine the ease of Jiffy cornbread mix with the delightful flavors of pumpkin? This recipe delivers a moist, flavorful, and incredibly easy pumpkin cornbread using Jiffy mix as its base. It's perfect for potlucks, Thanksgiving, or simply a cozy weeknight dinner. Let's dive in!
What Makes This Pumpkin Cornbread Special?
This recipe isn't just about throwing pumpkin puree into Jiffy mix. We've tweaked it to achieve the perfect balance of spice and sweetness, creating a cornbread that's both comforting and sophisticated. The Jiffy mix provides a fantastic base, offering a consistently tender crumb, while the pumpkin puree adds moisture and that signature autumnal flavor. We'll also explore some optional additions to further elevate this simple recipe.
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)
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup brown sugar (packed) – optional, for extra sweetness
Step-by-Step Instructions:
- 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 contribute to a beautifully crisp crust.
- Combine Wet Ingredients: In a large bowl, whisk together the pumpkin puree, milk, oil, eggs, and brown sugar (if using).
- Add Dry Ingredients: Add the Jiffy mix, pumpkin pie spice, cinnamon, and nutmeg to the wet ingredients. Stir until just combined. Don't overmix; a few lumps are okay.
- Bake: Pour the batter into your prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & Serve: Let the cornbread cool slightly before cutting and serving. Enjoy warm!
Frequently Asked Questions (FAQs)
Can I use a different type of milk?
Yes, you can use any type of milk you prefer. Whole milk will result in a richer, moister cornbread, while skim milk will make it slightly lighter. Almond milk or other plant-based milks can also be used, but you might need to adjust the amount slightly depending on the brand.
What if I don't have pumpkin pie spice?
If you don't have pumpkin pie spice, you can easily make your own by combining 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and a pinch of ground nutmeg.
Can I add chocolate chips or nuts?
Absolutely! This recipe is incredibly versatile. Adding chocolate chips, pecans, or walnuts would be a delicious addition. Just fold them into the batter after combining the wet and dry ingredients.
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 muffin tins?
Yes! Simply fill greased muffin tins about 2/3 full and bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
Tips for the Perfect Pumpkin Cornbread:
- Don't overmix the batter: Overmixing will result in a tough cornbread.
- Use fresh pumpkin puree: Canned pumpkin puree is best for this recipe.
- Let the cornbread cool slightly before cutting: This will prevent it from crumbling.
- Experiment with different add-ins: Get creative and try different spices, nuts, or chocolate chips!
This pumpkin cornbread with Jiffy mix recipe is a guaranteed crowd-pleaser. It's simple to make, delicious to eat, and perfect for any fall gathering. Enjoy!
