How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Pumpkin and Chive Cornbread?

You need 10 ingredients. The key ingredients include: 100 g plain flour, 175 g cornmeal or 175 g fine polenta, 1 tablespoon baking powder, 1 tablespoon caster sugar, and more.

Is Pumpkin and Chive Cornbread suitable as general?

Yes, Pumpkin and Chive Cornbread falls under the General category and is a great choice for this type of meal.

How do I store leftover Pumpkin and Chive Cornbread?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin and Chive Cornbread Recipe

Name: Pumpkin and Chive Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g plain flour; 175 g cornmeal or 175 g fine polenta; 1 tablespoon baking powder; 1 tablespoon caster sugar; 250 g coarse grated pumpkin; 4 tablespoons snipped chives; ½ teaspoon salt; 200 ml milk; 2 eggs, beaten; 2 tablespoons melted butter

Bake this irresistible Pumpkin and Chive Cornbread at home. Made with flour, cornmeal, baking powder and caster sugar. Easy step-by-step instructions in…

This Pumpkin and Chive Cornbread relies on simple, everyday ingredients such as plain flour, baking powder, caster sugar and coarse grated pumpkin. It comes together quickly and makes 4 servings, at about 299 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

Pumpkin and Chive Cornbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions