Pumpkin Chili Cornbread Bake Recipes

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PUMPKIN CORNBREAD



Pumpkin Cornbread image

I developed this recipe as a cross between pumpkin pie and cornbread! This makes a moist, flavorful cornbread. This is sweet without being too sweet!

Provided by sueb

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 35m

Yield 12

Number Of Ingredients 12

cooking spray
2 cups cornmeal
3 tablespoons whole wheat flour
1 tablespoon baking powder
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
1 cup soy milk
1 cup sour cream
¾ cup pumpkin puree
¼ cup oil
¼ cup agave nectar
1 egg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat the inside of a 9x13-inch baking dish with cooking spray.
  • Combine cornmeal, flour, baking powder, cinnamon, and allspice together in a bowl.
  • Whisk soy milk, sour cream, pumpkin, oil, agave nectar, and egg together in a bowl until smooth. Mix cornmeal mixture into soy milk mixture until batter is smooth; pour into the prepared dish.
  • Bake in the preheated oven until the top springs back when gently touched and edges are brown, 25 to 30 minutes.

Nutrition Facts : Calories 204.1 calories, Carbohydrate 26 g, Cholesterol 23.9 mg, Fat 10.2 g, Fiber 2.6 g, Protein 3.9 g, SaturatedFat 3.5 g, Sodium 154.4 mg, Sugar 6.5 g

PUMPKIN CHILI CORNBREAD BAKE



Pumpkin Chili Cornbread Bake image

Fall's favorite dinner, pumpkin chili, cooked up casserole style with a layer of glorious pumpkin cornbread baked right over the top. The perfect cornbread-to-chili ratio, right here!

Provided by Kare for Kitchen Treaty

Time 50m

Number Of Ingredients 29

1 tablespoon olive oil
1/2 medium yellow onion (diced)
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 14-ounce can fire-roasted petite diced tomatoes
1 14-ounce can cooked black beans, drained and rinsed
1 14-ounce can cooked kidney beans, drained and rinsed
1 cup pumpkin puree
1 jalapeno pepper (seeded and diced small)
1 tablespoon cocoa powder
1 teaspoon kosher salt
1/2 cup pumpkin puree (there should be just enough left in the can from the chili)
1/2 cup unsweetened almond milk or cow's milk
3 tablespoons canola oil
3 tablespoons dark brown sugar
1 egg
3/4 cup stone-ground yellow cornmeal
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
Pinch ground cloves
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 jalapeno pepper (sliced into coins (optional))
More fresh jalapeno peppers
Sour cream or vegan sour cream
Fresh cilantro

Steps:

  • Preheat oven to 375 degrees Fahrenheit.
  • Make the pumpkin chili. To a medium pot over medium-low heat, add the olive oil. When hot, add the onion. Cook, stirring occasionally, until translucent. Add the chili powder, cumin, cinnamon, and cloves and cook, stirring constantly, for another minute. Add the tomatoes, beans, pumpkin, jalapeno, cocoa powder, and salt. Stir to combine. Bring to a simmer, stirring occasionally, then remove from heat.
  • Prepare the pumpkin cornbread. In a medium bowl, whisk together the pumpkin, milk, oil, brown sugar, and egg. Place a sifter over the wet ingredients and add the cornmeal, flour, cinnamon, cloves, baking powder, baking soda, and salt. Sift together over the wet ingredients (if there are any larger particles of cornmeal remaining, just pour it in.)
  • Use a wire whisk to combine the ingredients, switching to a wooden spoon or spatula/scraper if needed and mixing just until incorporated and no more.
  • Pour the chili into a 2.5- to 3- quart baking dish (I use a 13"x9" dish). Pour the cornbread over the top, carefully spreading to the edges. Arrange jalapeno slices on top if desired.
  • Bake 35-40 minutes, until cornbread is cooked through - check by inserting a toothpick into the cornbread and if it comes out clean, you're good.
  • Scoop out individual servings and pass assorted toppings around the table if desired.

WHITE CHICKEN CHILI PIE WITH PUMPKIN CORNBREAD CRUST



White Chicken Chili Pie with Pumpkin Cornbread Crust image

Delicious white chicken chili pie with a wonderful pumpkin cornbread crust. This hearty and warming white chicken chili pie is easily gluten free and the perfect mix of sweet and savory. An amazing dinner for the whole family!

Provided by Monique Volz of AmbitiousKitchen.com

Categories     Dairy Free     Dinner     Gluten Free

Time 1h

Number Of Ingredients 32

For the chili mixture:
1 (15 ounce) white beans, divided
1 cup chicken broth or water
½ tablespoon olive oil
1 small white onion, diced
3 cloves garlic, minced
1 (5 ounce) can mild green chiles
1 pound lean ground chicken or turkey (at least 93% lean)
1 teaspoon ground cumin
1 teaspoon chili powder
¼ teaspoon coriander
1/4 teaspoon dried oregano
½ teaspoon salt
Freshly ground black pepper
½ cup fresh or frozen sweet corn
¼ cup chopped cilantro
For the pumpkin cornbread:
1 large egg
2 tablespoons honey
2 tablespoons olive oil or melted butter
½ cup unsweetened almond milk
1/2 cup pumpkin puree
1/2 cup whole wheat pastry flour, white whole wheat flour or gluten free oat flour
1/2 cup medium-grind yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
For garnish:
jalapeño slices
avocado or guacamole
cilantro
greek yogurt/sour cream
salsa/hot sauce

Steps:

  • First, add ½ cup of the drained white beans to a blender along with 1 cup broth or water. Blend on high until well combined. Set aside.
  • Preheat the oven to 375 degrees F.
  • Heat olive oil in a large deep 10 inch cast iron skillet over medium high heat, add onions, garlic and green chiles and sauté for 3-5 minutes until onions are tender. Next, add in the ground chicken/turkey, break up the meat and cook until no longer pink.
  • Stir in the cumin, chili powder, coriander and oregano. Add salt and pepper to taste then reduce heat to low. Next, stir in the corn, cilantro, pureed beans and remaining whole white beans and gently simmer together for 5 minutes. Remove from heat and set aside while you make the cornbread topping.
  • To make the cornbread topping: In a large bowl, whisk the egg, honey, oil, almond milk and pumpkin puree together until well combined. Next stir in the flour, cornmeal, baking powder and salt. Pour cornbread topping over the chili mixture and spread evenly towards the edges of the skillet.
  • Top the batter with a few slices of jalapeños. Bake for 25-30 minutes until cornbread is slightly golden brown on the edges and filling is bubbling. Serve with guacamole, cilantro, sour cream/greek yogurt and hot sauce. Serves 6.

Nutrition Facts : ServingSize 1 serving (based on 6), Calories 350 kcal, Fat 12.8 g, SaturatedFat 2.7 g, Carbohydrate 39.7 g, Fiber 7 g, Sugar 8.9 g, Protein 22 g

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