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0 from 15 votes

Pumpkin Cornbread

An easy to make and delicious cornbread perfect for the holidays.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 9 pieces
Calories: 210 kcal
Course: Side Dish
Cuisine: American

Ingredients

INGREDIENTS:
  • 1/2 cup coconut oil 118mL, melted
  • 2 eggs
  • 2/3 cup brown sugar 133g, packed, light
  • 1/2 teaspoon baking soda 3g
  • 1/2 cup buttermilk 118mL
  • 3/4 cup pumpkin puree 180mL
  • 1 teaspoon salt 5g
  • 1/2 teaspoon cinnamon 1g
  • 1 cup cornmeal 120g
  • 1 cup flour 120g, whole wheat or regular

Instructions

INSTRUCTIONS:
    Cup of Yum
  1. Preheat to 350 degrees.
  2. Butter and flour an 8-inch baking dish.
  3. Whisk together coconut oil and brown sugar. Add eggs and mix.
  4. Stir in baking soda, buttermilk and pumpkin puree. Add salt, cinnamon, cornmeal and flour. Don’t over mix.
  5. Pour batter into the baking dish. 
  6. Smooth with a spatula.
  7. Bake for 25-30 minutes, or golden brown.
  8. Serve with butter and honey.

Notes

  •  
  • You can make the cornbread a day or two in advance. Warm in the oven before serving.
  • I used coconut oil in this recipe but vegetable oil works perfectly well too.
  • If you don't have buttermilk on hand use whole milk mixed with 2 teaspoons of white vinegar.
  • If you really want to amp up the moisture of this dish then go ahead and add a 1/4 cup more pumpkin or sour cream to the batter. You can also trade off some of the cornmeal for all purpose flour to give the dish a more "cakey" texture.

Nutrition Information

Serving 1g Calories 210kcal (11%) Carbohydrates 31g (10%) Protein 4g (8%) Fat 6g (9%) Saturated Fat 1g (5%) Monounsaturated Fat 3g Cholesterol 50mg (17%) Sodium 470mg (20%) Fiber 3g (12%) Sugar 4g (8%)

Nutrition Facts

Serving: 9pieces

Amount Per Serving

Calories 210

% Daily Value*

Serving 1g
Calories 210kcal 11%
Carbohydrates 31g 10%
Protein 4g 8%
Fat 6g 9%
Saturated Fat 1g 5%
Monounsaturated Fat 3g 15%
Cholesterol 50mg 17%
Sodium 470mg 20%
Fiber 3g 12%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.