Pumpkin Spice Cowboy Cornbread w/ Giardiniera

Pumpkin Spice Cowboy Cornbread with Ronnie’s Giardiniera is a sweet-meets-savory twist that kicks classic comfort up a notch. Warm notes of pumpkin and autumn spices mingle with the rustic, crumbly goodness of cornbread, while Ronnie’s Giardiniera brings a zesty punch of heat and crunch to balance the sweetness. It’s smoky, spicy, and cozy all at once—a bold side dish or stand-alone bite that feels like fall on the range with a Chicago edge.

Ingredients

Beef & Pumpkin Layer

  • ½ lb ground beef
  • ½ cup pumpkin purée (not pie filling)
  • ½ small onion, diced
  • 1 clove garlic, minced
  • ½ cup tomato sauce (or fire-roasted crushed tomatoes)• ½ tsp chili powder
  • ½ tsp smoked paprika
  • ¼ tsp cinnamon (optional, for warm fall spice)
  • Salt + pepper to taste

Cornbread Topping

  • ½ cup cornmeal
  • ½ cup Flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 1 tbsp sugar or honey
  • ½ cup milk (dairy or dairy-free)
  • 1 egg, beaten
  • 2 tbsp melted butter or oil
  • ¼ cup Ronnie’s Giardiniera, chopped fine (plus extra for garnish)

Instructions

1. Prep beef layer: Brown beef with onion + garlic. Stir in pumpkin, tomato sauce, chili powder, paprika, cinnamon, salt,
and pepper. Simmer 5 min until thickened. Spread in a greased small baking dish (around 8x4 loaf pan or 7x7 square).

2. Mix cornbread: Whisk cornmeal, flour, baking powder, salt, and sugar. Stir in milk, egg, butter, and giardiniera until just combined.

3. Layer & bake: Pour batter over beef
mixture. Spread evenly.

4. Bake at 375°F for 20–25 min, until cornbread is golden and cooked through.

5. Serve warm, topped with an extra spoonful of giardiniera.

This recipe was prepared by @farmacyrevolution_

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