Pumpkin Cornbread

Brohgan Dieker

Brohgan Dieker

Brohgan Dieker is dedicated to answering the "what's for dinner" question with healthy, quick recipes that can accommodate busy schedules. She is a devout Christian, a wife and mother, and a lover of words and books. She lives in the beautiful Flint Hills of Kansas and holds a degree in English from Kansas State University.
Brohgan Dieker

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Today, my son and I went on a walk just because we could. We had a few minutes before lunch with nothing to do, and it’s hard to spend a beautifully cool August day like today inside.

We counted leaves and dandelions. The seasons are already changing, and there were far more leaves than dandelions today.

After looking at the calendar ahead, I started experimenting with fall flavors a few weeks ago.

This was a great decision. I love autumn, and I look for ways to incorporate the wonderful flavors year-round.

My first success out of the oven: pumpkin cornbread.

I wish you could smell my kitchen right now! It smells like everything you hope for in autumn.

Pumpkin and spice all in a warm sweet bread. It bakes up like a savory cake.

These sweet little pumpkin cornbread muffins were gone within hours of pulling them out of the oven!

I added a little pat of butter on a couple, but it isn’t necessary. They are sweet and moist all on their own.

Simple enough to make on a weeknight, but also special enough to include with any fall get together. I anticipate making this recipe many more times this autumn.

I wish you could smell my kitchen right now! It smells like everything you hope for in autumn. Pumpkin and spice all in a warm sweet bread. It bakes up like a savory cake. These sweet little pumpkin cornbread muffins were gone within hours of pulling them out of the oven! Simple enough to make on a weeknight, but also special enough to include with any fall get together. I anticipate making this recipe many more times. Pumpkin cornbread would be a great addition to any Thanksgiving feast!

These muffins were delicious, but even sweeter was the opportunity to use my grandma’s cast iron cornbread pan. I’ve been looking for an excuse to pull it out, and it won’t be the last time! (Here’s a link to a similar pan.)

But, if you don’t have a cornbread pan, a muffin tin will do. I also included instructions on how to make this in an 8×8 pan below the recipe.

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Pumpkin Cornbread

Ingredients

  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup packed light-brown sugar
  • 1/4 cup unsalted butter melted
  • 1 cup canned pumpkin puree
  • 1/2 cup sour cream
  • 2 large eggs
  • butter or honey optional

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Grease a muffin tin.
  2. Combine all ingredients in a large mixing bowl. Mix gently until combined.
  3. Using two spoons, gently fill each muffin cup until half full to allow room for the cornbread to expand.
  4. Bake for 12 minutes. Using a fork, gently check the center for doneness.
  5. Cool and enjoy.

Recipe Notes

If you would prefer a single cornbread loaf over muffins, pour batter into a greased 8x8 pan and bake 25-30 minutes. Check center for doneness before removing from oven.

I wish you could smell my kitchen right now! It smells like everything you hope for in autumn. Pumpkin and spice all in a warm sweet bread. It bakes up like a savory cake. These sweet little pumpkin cornbread muffins were gone within hours of pulling them out of the oven! Simple enough to make on a weeknight, but also special enough to include with any fall get together. I anticipate making this recipe many more times. Pumpkin cornbread would be a great addition to any Thanksgiving feast!

 

Christmas Breakfast Casserole

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Festive, sturdy breakfast casserole, with eggs, sausage, and cheese, is delicious enough to save for a special holiday, but this practical recipe is also perfect for weeknight meals too!  Make ahead and refrigerate overnight so that the flavors meld — it’s a little bit of Christmas that can be savored all year long!

I didn’t plan on baking this and photographing this in the middle of the night, honestly.  Last week, when I promised to share the recipe in which I used all the leftover sandwich crust from our tea party, I did not imagine my pajamaed self tip-toeing around the kitchen, silently, desperately cooking in the middle of the night.  Oh, parenthood.

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So don’t mind my dark pictures here.  Just get a chuckle at imagining me fumbling around trying to take the time to photograph this before gulping it down.

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I feel like I’ve been hungry since the day before the baby was born.  The other night, when a sleepy meltdown monopolized the evening and overtook dinner, I was starving.

I was so glad that I had this casserole in the fridge ready to just pop into the oven!

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Because who says that you can’t enjoy breakfast for dinner?

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Seriously, who?  I need a name?  Because I’m pretty sure that person is Bizzaro Brohgan.

(Don’t worry, I’m using the term “bizzaro” correctly.  I looked it up.)

Merry Christmas, everyone!

Note: I’ve had this recipe on my Pinterest board for ages. I think it originally came from a forum about favorite holiday recipes?  I don’t have the link to the forum, but here is the jpg for the original recipe:

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Thank you, Sherry McClure, whoever you are!

Festive, sturdy breakfast casserole, with eggs, sausage, and cheese, is delicious enough to save for a special holiday, but this practical recipe is also perfect for weeknight meals too! Make ahead and refrigerate overnight so that the flavors meld -- it's a little bit of Christmas that can be savored all year long!

Print

Christmas Breakfast Casserole

Festive, sturdy breakfast casserole, with eggs, sausage, and cheese, is delicious enough to save for a special holiday, but this practical recipe is also perfect for weeknight meals too! Make ahead and refrigerate overnight so that the flavors meld — it’s a little bit of Christmas that can be savored all year long!
Servings 10

Ingredients

  • 6 eggs beaten
  • 2 c grated cheddar cheese
  • 1 tsp dry mustard
  • 1/2 tsp salt
  • 6 slices of bread cubed (if you have leftover crust for some reason, like I did, you basically need enough to fill the casserole dish)
  • 1 lb sausage browned and drained (I recommend turkey sausage.)
  • 1/4 tsp pepper
  • 2 c milk
  • butter flavored cooking spray

Instructions

  1. Mix all the ingredients and put into a well-buttered baking dish (I used spray to save calories!).

  2. Let set 12 hours in refrigerator.

  3. Bake for 45 minutes at 350. 

  4. Whether it’s Christmas morning brunch or the middle of the night in summer, serve and enjoy!

Recipe Notes

Don’t use multigrain bread or bread with seeds that doesn’t have a soft texture. I did that once, and the change in texture isn’t something that I would recommend. I’m normally willing to sacrifice in the name of health, but this just wasn’t worth it. White bread or soft wheat bread is best.

“Deviled” Egg Salad Sandwiches

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This post is a part of a collaborative series with Non-Baker called The Tea Party.  Have you guys checked out Non-Baker yet? It’s great! And I’m not just saying that because Anna is my sister… I’m saying that because everything she bakes is super yummy.

Hey, can you keep a secret?  Lean in so I can whisper it in your ear.

Shhhh, here’s the secret: there’s no difference between “deviled” egg salad and regular egg salad. Don’t tell!

I don’t cook for children very often. My son is only 5 months old, so we haven’t had to worry about him being a picky eater yet. So when I was thinking of little finger foods to make, bruschetta or cucumber sandwiches didn’t seem like they would go over terribly well with my younger tea party guests.

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I mean, I was competing for attention with Anna’s cake, after all…

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So I thought back over the things that tend to disappear first at Grandma’s Sunday dinners. Anything sweet, of course. Cake, ice cream, cookies, all gobbled up quickly. All forms of the potato are always a hit, as well as anything covered in cheese. These kids have good tastes!

  
And deviled eggs. There is never a deviled egg left by the end of dinner.  Normally a couple are suspiciously missing from the plate before dinner even starts. Easter is a very popular holiday!
 I already had a favorite egg salad recipe that is tried and true. When you think about it, egg salad really isn’t all that different from deviled eggs.

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And know what? All those deviled egg salad sandwiches disappeared.

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The youngest girl even took it upon herself to eat the egg salad out of the middle and leave a little pile of bread squares… until mom stepped in. You have to use your best manners at a tea party, of course. 🙂

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Between me and you, can I let you know another little secret? I steamed the eggs so they would peel more easily!

Fifteen or sixteen minutes in the steamer basket over a boil, and my extremely fresh eggs peeled very easily.  I may never truly hard boil an egg again.

I tripped the recipe for the tea party, but ended up having about half left over after arranging the sandwiches.

Ingredients:

  • 3 chilled hard boiled eggs
  • 1 tbsp mayonnaise 
  • 1 tsp Dijon mustard
  • 1/2 tsp paprika (to make it a deviled egg sandwich)
  • Salt and pepper
  • 4 pieces of bread

Instructions:

  1. Peel, and dice the eggs. Just a tip! To easily dice, put a wire baking rack over a bowl and push the eggs through the squares. Start toasting bread, if desired.
  2. Add remaining ingredients and mix thoroughly.
  3. Smooth egg salad onto slices of bread and serve. 

This post was part of a week long series titled The Tea Party. Please come back or visit Non-Baker for more recipes and tips in this series!