Pumpkin Cornbread

Pumpkin cornbread is made with a tender, golden crumb using a quick mix of dry and wet ingredients plus pumpkin puree. Baked until a toothpick comes out clean, it’s ideal in a greased cast iron skillet for a crisp, browned edge.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings: 9 servings

Course: Side Dish

Cuisine: American

Calories: 310

Ingredients Equipment Method Notes

Ingredients

Dry ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
0.33 cup brown sugar
1 tbsp baking powder
0.5 tsp salt
1 tsp pumpkin pie spice

Wet ingredients

1 cup pumpkin puree
2 eggs Use large eggs.
0.75 cup buttermilk
0.5 cup butter Melted.
2 tbsp maple syrup

Equipment

1 cast iron skillet

Method

Prep and preheat

Preheat the oven to 400F, then grease an 8x8-inch pan or a 10-inch cast iron skillet. The pan should be coated so the cornbread releases easily.

Mix the batter

Whisk together yellow cornmeal, all-purpose flour, brown sugar, baking powder, salt, and pumpkin pie spice. Mix until the dry ingredients look evenly combined.
Whisk pumpkin puree, eggs, buttermilk, melted butter, and maple syrup in a separate bowl. Stop when the mixture is smooth and glossy.
Stir the wet mixture into the dry just until combined. Stop as soon as there are no dry streaks to keep the texture tender.

Bake and serve

Spread the batter into the greased pan and smooth the top. Make an even layer so it bakes consistently.
Bake for 22-25 minutes at 400F until golden and a toothpick comes out clean. Serve warm with butter, letting it melt over the top.

Notes

For the best rise and crumb, stir the batter only until combined—overmixing can make cornbread tough. Store leftovers covered in the fridge for up to 4 days, and rewarm slices in the oven or toaster oven. Freezing is yes: wrap tightly and freeze up to 2 months, thaw overnight in the fridge and rewarm. For a dairy-light swap, use lactose-free buttermilk and lactose-free butter.