Cornbread Pumpkins Zoom

Cornbread Pumpkins

Follow our recipe for a tasty mealtime treat with holiday flair. Shredded cheddar cheese gives these cut-out cornbread pumpkins their natural color and super flavor.
Makes: Cornbread serves 6.
Skill Level: Easy

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Step 1

Preheat oven to 350°F. Spray pan with vegetable pan spray.

Step 2

In medium bowl, combine flour, corn meal, sugar, baking powder and salt.

Step 3

In a separate bowl, combine sour cream, oil and eggs; add to flour mixture and stir just until smooth.

Step 4

Fold in cheese. Pour into prepared pan.

Step 5

Bake 20-25 minutes or until golden brown and toothpick inserted in center comes out clean.

Step 6

Cool on cooling rack for 5 minutes. Turn out and cool at least 10 minutes. Cut individual servings using pumpkin cutter.

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all-purpose flour

1 cup all-purpose flour

yellow cornmeal

1 cup yellow cornmeal

granulated sugar

3 tablespoons granulated sugar

baking powder

1 tablespoon + 1 teaspoon baking powder


1 teaspoon salt

sour cream

1 cup sour cream

vegetable oil

1/3 cup vegetable oil


2 eggs eggs

cheddar cheese

1 1/2 cups cheddar cheese (shredded)




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9 x 13 in. Sheet Pan

9 x 13 in. Sheet Pan

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Cornbread Pumpkins is rated 4.6 out of 5 by 7.
Rated 4 out of 5 by from These are a great treat to serve during fall and taste so good. I love the addition of cheese with the cornbread and the perfect shape for fall gatherings. The pumpkins are a little hard to cut, but look fantastic in the end and taste delicious!
Date published: 2011-05-15
Rated 5 out of 5 by from This is a great recipe and easy as well.Also,for the fall dinner table it will add a little stye with that Turkey and gravy.The cheese adds a little something special to every bite.You have to try this.They taste great!!!
Date published: 2011-05-12
Rated 5 out of 5 by from Using this recipe in a pumpkin shaped cassarole dish I added both Jalepeno and green chillli . A very tasty and healthy treat with eggs on the side. Cook about 10 minutes longer so the inside gets cooked~
Date published: 2011-05-12
Rated 5 out of 5 by from These were great with my Halloween party chili. I even added a little jalepeno for some zip. Easy and delicious!
Date published: 2011-05-12
Rated 4 out of 5 by from My husband hates pumpkin, so this is the only way I can get him to eat "pumpkin!" This is a yummy, easy recipe!
Date published: 2011-05-16
Rated 5 out of 5 by from I served these at Thanksgiving and they were gone in minutes!
Date published: 2011-05-12
Rated 4 out of 5 by from THESE WERE SO YUMMY
Date published: 2011-05-14
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