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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.


Difficulty: Somewhat Easy


  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 3 tablespoons granulated sugar
  • 1 tablespoon + 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup sour cream
  • 1/3 cup vegetable oil
  • 2 eggs eggs
  • 1 1/2 cups cheddar cheese shredded


Cornbread serves 6.


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.