Best 3 Pumpkin Chili Cornbread Bake Recipes

Indulge in the tantalizing flavors of fall with our Pumpkin Chili Cornbread Bake, a delectable dish that combines the best of both worlds. This savory and hearty chili is brimming with seasonal pumpkin, succulent black beans, and aromatic spices, while the golden cornbread topping adds a delightful crunch and a hint of sweetness. Perfect for a cozy dinner or a potluck gathering, this irresistible bake is sure to be a hit among chili and cornbread enthusiasts alike.

This versatile recipe offers two additional variations to cater to different dietary preferences. For a vegetarian twist, try the Vegetarian Pumpkin Chili, a meatless marvel packed with wholesome vegetables and bursting with flavor. If you're craving a classic, the Traditional Chili Cornbread Casserole delivers a comforting and familiar taste with ground beef, tangy tomatoes, and a blend of savory spices.

Whichever variation you choose, you're in for a culinary treat. The Pumpkin Chili Cornbread Bake is an explosion of textures and flavors, with the creamy pumpkin and tender beans complementing the robust chili, while the crispy cornbread topping adds a delightful contrast. The Vegetarian Pumpkin Chili offers a hearty and satisfying meal without compromising on taste, while the Traditional Chili Cornbread Casserole brings back nostalgic memories with every bite.

Get ready to delight your taste buds with these exceptional recipes. Whether you're a fan of pumpkin, chili, cornbread, or all three, this trio of recipes has something for everyone. Prepare to be amazed by the perfect harmony of flavors and textures in each dish, making your next meal a truly memorable experience.

Here are our top 3 tried and tested recipes!

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

Ingredients

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.

PUMPKIN CORN BREAD

Pumpkin Corn Bread image

This has become a regular fall item at our house. It has a subtle pumpkin flavor with hints of cinnamon, nutmeg and clove. While it's sweet enough to satisfy my sweet tooth, yet pairs well with a soup or stew.-

Provided by Taste of Home

Time 45m

Yield 24 servings.

Number Of Ingredients 13

Ingredients

1-1/2 cups all-purpose flour
1 cup cornmeal
3/4 cup packed brown sugar
2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 eggs
1-1/2 cups solid-pack pumpkin
1/2 cup 2% milk
3 tablespoons butter, melted
pumpkin butter

Steps:

In a large bowl, combine the first eight ingredients. In a small bowl, whisk the eggs, pumpkin, milk and butter. Stir into dry ingredients just until moistened. Transfer to a greased 13x9-in. baking dish., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Serve warm. If desired, serve with pumpkin butter.

Nutrition Facts : Calories 102 calories, Fat 2g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 105mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.

EASY PUMPKIN CORNBREAD

Easy Pumpkin Cornbread image

Nice fall recipe for pumpkins.

Provided by dlwings

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 50m

Yield 12

Number Of Ingredients 7

Ingredients

1 cup milk
¼ cup white sugar
1 tablespoon butter
1 cup pumpkin puree
2 cups cornmeal
2 eggs, separated
½ teaspoon salt

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking dish.
Stir milk, sugar, and butter together in a saucepan over medium-high heat until butter and sugar melt, 1 to 2 minutes.
Mix milk mixture and pumpkin puree together in a bowl. Add cornmeal into pumpkin mixture 1/2 cup at a time, stirring batter well after each addition. Stir egg yolks and salt into batter.
Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites will form sharp peaks. Fold egg whites into batter. Pour batter into prepared baking dish.
Bake in the preheated oven until a toothpick inserted into the center of the cornbread comes out clean, about 35 minutes.

Nutrition Facts : Calories 138.5 calories, Carbohydrate 25 g, Cholesterol 35.2 mg, Fat 2.7 g, Fiber 1.5 g, Protein 3.6 g, SaturatedFat 1.2 g, Sodium 174.5 mg, Sugar 6.2 g

Tips:

To save time, use a pre-made cornbread mix instead of making it from scratch.
If you don't have pumpkin puree, you can easily make your own by roasting a pumpkin and then pureeing it in a blender or food processor.
Feel free to add other vegetables to this chili, such as diced carrots, celery, or bell peppers.
If you like a spicy chili, add a teaspoon or two of chili powder or cayenne pepper.
Serve this chili with your favorite toppings, such as sour cream, shredded cheese, or diced avocado.

Conclusion:

This pumpkin chili cornbread bake is a delicious and easy-to-make meal that is perfect for a fall or winter dinner. The combination of pumpkin, chili, and cornbread is simply irresistible, and the bake is sure to be a hit with your family and friends. So next time you're looking for a comforting and satisfying meal, give this pumpkin chili cornbread bake a try.