Recipes for Fall

Pumpkin-Banana Bread and Creamed Corn

Autumn weather calls for hearty, warm meals. The heat of the summer has begun to fade, so it’s a great time to get back to the oven or stovetop. The following recipes are warm comfort foods which are also great for students beginning to cook. 


Pumpkin-Banana bread

This recipe produces a rich, dense, and moist quick bread that is perfect for any fall occasion. The recipe is very flexible: substitute two more bananas for the pumpkin puree to make banana bread for any season or try sour cream or buttermilk instead of yogurt. Beginner bakers will find that the recipe doesn’t require


  • Cooking in a preheated cast iron skillet helps the bread develop a delicious, buttery crust, but any baking dish will do. 
  • Whatever type of yogurt is on hand can work, but the recipe is written with full-fat plain Greek yogurt in mind. Using unsweetened yogurt adds a depth of flavor and prevents the bread from becoming cloyingly sweet, while the fat in the yogurt improves texture.
  • The quantities given below are for a large loaf and can be halved without issue. 


  • 1 15oz can pumpkin puree
  • 2 very ripe bananas – about one cup
  • ½ cup (1 small container) applesauce
  • 1 cup yogurt
  • 2tsp baking soda
  • 2 sticks very soft butter
  • 1 1/2 cup brown sugar, heaped
  • 2 eggs, room temperature
  • 2tsp vanilla extract
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp pumpkin pie spice


  • Place a 12” cast iron skillet in the oven and begin preheating to 350F.
  • In a large bowl, combine pumpkin, bananas, applesauce, yogurt, and baking soda.
  • In a medium bowl, combine flour, baking powder, salt, and pumpkin pie spice.
  • In a large bowl, cream brown sugar and butter until well-combined.
  • Add eggs and vanilla extract and whisk until creamy.
  • Add pumpkin-banana-yogurt mixture and stir until combined.
  • Add flour mixture in three stages, stirring until just incorporated.
  • Take the cast iron skillet out of the oven and lightly grease the inside.
  • Pour the batter into the skillet and replace in the oven. Bake at 350F for 50-55 minutes or until a toothpick inserted in the center comes out clean.


Creamed corn

Creamed corn first became popular in the Midwest before spreading to the rest of the country. It’s a delicious comfort food with the perfect amount of richness and flavor for an autumn meal. This version adds bacon for a decadent Southern feeling.


  • 1 can sweet corn, drained 
  • 3-4 slices of bacon, diced
  • 3 tbsp flour
  • ½ cup heavy whipping cream
  • Salt, pepper, paprika, ground nutmeg, garlic powder, onion powder
  • Chives or parsley for garnish


  • Place bacon in a frying pan before turning on heat. Cook on medium heat until crisp.
  • Without draining bacon fat, add flour and whisk until well-combined.
  • Add corn, fresh-ground black pepper, paprika, and garlic and onion powders. Start with around ½ teaspoons of each seasoning and adjust as you see fit. Add a pinch of nutmeg.
  • Pour in the heavy cream, combine everything, and salt to taste. Let simmer for ~15 minutes.
  • When the creamed corn has thickened to your liking, turn off the heat. Serve hot and garnish with chives or parsley.