This post is sponsored in conjunction with #PumpkinWeek. All opinions are my own.
Savory Loaded Pumpkin Cornbread is a great way to enjoy fall flavors alongside a bowl of chili or soup. Serve this side at holiday buffets too!
With the arrival of fall just days away (did you hear me let out a whoo-hoo?) I’m gearing up for a season filled with soups, chilis, and stews. The crisp temps always send me in the direction of a big soup pot or slow cooker full of comfort.
This brings me today’s recipe debut for #PumpkinWeek. Savory Loaded Pumpkin Cornbread is my 2nd addition to the #PumpkinWeek blogger event. Be sure to enter the giveaway HERE and check out my first recipe for #PumpkinWeek Chai Frosted Pumpkin Oatmeal Cookies!
Now back to Savory Loaded Pumpkin Cornbread…if you love pumpkin and cornbread this is a terrific way to enjoy them both at the same time. Add in other amazing ingredients such as breakfast sausage and Cabot New York Extra Sharp Cheddar you know this isn’t your mama’s cornbread.
The addition of Cabot New York Extra Sharp Cheddar give the cornbread a punch of flavor, I adore this cheese. For a touch of savory, I added in thyme, a touch of nutmeg and loads of cracked black pepper into the mixture too.
If you haven’t tried Cabot cheese products..run don’t walk! The quality is undeniable and the flavor selection is superb, I bet you’ll find at least one or two new favorites.
Some tips for making Savory Loaded Pumpkin Cornbread:
- I used a boxed cornbread mix, it lessened the prep time.
- Use spicy sausage if you like even more flavor.
- Refrigerate leftovers.
Don’t forget to scroll all the way down to see the list of today’s other participating #PumpkinWeek blogger recipes! Enter the Giveaway HERE!
- 1 lb pork breakfast sausage
- 2 8.5 oz packages cornbread mix
- 2/3 cup milk
- 2 eggs
- 1 cup pumpkin puree
- 1 T dried Thyme
- 1/4 t Nutmeg
- 1/2 t ground black pepper
- Preheat oven to 350° degrees. Spray 9x13 baking pan with non-stick cooking spray.
- n large skillet, crumble and cook pork breakfast ausage,until completely cooked through. Drain if necessary.
- In large mixing bowl combine all other ingredients until mixed. Stir in cooked sausage.
- Spoon into prepared baking pan. Bake approximately 35-40 minutes. Cornbread is finished cooking when toothpick inserted into center comes out clean.
- Cool before cutting.
Refrigerate leftover cornbread.
Here are today’s #PumpkinWeek Recipes:
Creamy Pumpkin Fiesta Chicken Soup from Amy’s Cooking Adventures
One Pot Creamy Pumpkin Bacon Pasta from 4 Sons ‘R’ Us
Pumpkin Cheddar Ale Soup from Strawberry Blondie Kitchen
Pumpkin Chili from It Bakes Me Happy
Pumpkin Chorizo Tamales with Pumpkin Mole from A Kitchen Hoor’s Adventures
Pumpkin Grilled Cheese Paninis from Eat Move Make
Pumpkin Hummus from Sweet Beginnings
Pumpkin Mac and Cheese from Everyday Eileen
Pumpkin Pizza from Platter Talk
Savory Loaded Pumpkin Cornbread from Who Needs A Cape?
Savory Pumpkin & Pepper Goat Cheese Tart from Hardly A Goddess
Baked Goods & Desserts:
Chocolate Chip Pumpkin Bread from House of Nash Eats
Fluffy Pumpkin Buttermilk Pancakes from The Redhead Baker
Fluffy Pumpkin Pie Dip from The Beard and The Baker
No Bake Pumpkin Cheesecake from Cooking with Carlee
Pumpkin Banana Bread from A Day in the Life on the Farm
Pumpkin Cheddar Skillet Corn Bread from Tip Garden
Pumpkin Cream Cheese Muffins from Family Around the Table
Pumpkin Creme Brulee from Cookaholic Wife
Pumpkin Ginger Donuts from Daily Dish Recipes
Pumpkin Kolaches from The Spiffy Cookie
Pumpkin Oatmeal Muffins from The Bitter Side of Sweet
Pumpkin Pecan Pancakes with Caramel Syrup from The Chef Next Door
Pumpkin Pie Crescents from Hezzi-D’s Books and Cooks
Pumpkin Pie with Marshmallow Meringue from The Crumby Kitchen
Pumpkin Snickerdoodles from Culinary Adventures with Camila
Pumpkin Souffle from Caroline’s Cooking
Pumpkin Spice Cake Roll with Maple Bourbon Cream from Grumpy’s Honeybunch
Pumpkin Spice Dessert Hummus from For the Love of Food
Pumpkin Spiced Cookies from April Golightly
This year is even bigger and better than ever with a giveaway! Thirty nine bloggers from around the country are showcasing their best pumpkin dishes. Get ready for Fall with over 130 pumpkin recipes throughout the week including cocktails, main courses, pizzas, pastas, pastries, breads, muffins, and plenty of desserts! Our PumpkinWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!
Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.