Pumpkin Cornbread
User Reviews
5
Pumpkin Cornbread
Description
This Pumpkin Cornbread starts by browning butter to add depth and nuttiness. Milk is combined with vinegar to create a buttermilk substitute, which reacts with baking soda in the dry mix of cornmeal, flour, pumpkin pie spice, and salt to provide leavening and tender crumb. Sugar adds sweetness balanced by the pumpkin puree folded into the wet ingredients along with eggs.
The batter comes together with few lumps and is baked in a greased square pan at 375°F until a toothpick inserted in the center comes out clean; about 30 minutes. The resulting cornbread is moist yet holds a tender crumb, with a spice aroma and mild sweetness that complements savory or sweet toppings.
It serves well alongside chili or as a snack with butter or honey, and can be elevated by mixing spiced, brown sugar butter as a topping. The recipe advises using room temperature ingredients to ensure even mixing and proper rise. It can be baked in foil pans or glass, but bake times may vary accordingly.
Ingredients
- ½ cup milk
- 1 TBSP vinegar
- 1 cup cornmeal yellow
- 1 cup all-purpose flour
- ½ tsp baking soda
- ½ tsp pumpkin pie spice
- ½ tsp salt
- ½ cup butter unsalted
- ⅔ cup granulated sugar
- ½ cup pumpkin puree
- 2 egg large
Instructions
- Preheat oven to 375 degrees F. Prep an 8x8 inch square pan by rubbing with butter or coconut oil.
- Combine milk and vinegar. Mix and set aside.
- Combine cornmeal, flour, baking soda, pumpkin pie spice blend, and salt. Mix well and set aside.
- In a large pan or skillet over medium heat, brown your butter. Let your butter melt untouched, then once it starts to simmer with little brown flecks at the bottom, whisk constantly until butter is lightly golden and fragrant.
- Remove from heat and allow to cool slightly for about 2 minutes.
- Stir in sugar. Whisk until well blended.
- Add in milk mixture and pumpkin puree and stir.
- Next, add your eggs and beat with a whisk until well incorporated.
- Lastly, add your cornmeal mixture and whisk until very few lumps remain.
- Pour into prepared baking pan and bake for 30-35 minutes. (Mine is always done in 30) Insert a toothpick in the center to test for doneness. If it comes out clean the cornbread is ready! Place on a wire cooling rack and allow to cool before slicing and serving.
Notes
- Serve the cornbread with honey, butter, or a spiced brown sugar butter for enhanced flavor.
- Using room temperature ingredients like eggs, milk, and pumpkin puree improves texture and rise.
- Cook time may vary depending on pan type: glass or dark pans may require adjustment.
- An 8x8 foil pan can be used for convenience, altering baking time slightly.
- Nutrition estimates are approximate and can be adjusted based on ingredient variations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Calories | 291kcal | 15% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 64mg | 21% |
| Sodium | 222mg | 9% |
| Potassium | 133mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 2512IU | 50% |
| Vitamin C | 1mg | 1% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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