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Pumpkin Cornbread
5 from 30 votes

Pumpkin Cornbread

Pumpkin Cornbread combines traditional yellow cornmeal with pumpkin puree and warm spices, enriched by browned butter and lightly sweetened with sugar. The recipe yields a moist, tender cornbread with a subtle pumpkin flavor and aromatic pumpkin pie spice, baked in an 8x8 pan to a golden finish and pierced with a toothpick for doneness.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 9 servings
Calories: 291 kcal
Course: Side Dish
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 375 degrees F. Prep an 8x8 inch square pan by rubbing with butter or coconut oil.
  2. Combine milk and vinegar. Mix and set aside.
  3. Combine cornmeal, flour, baking soda, pumpkin pie spice blend, and salt. Mix well and set aside.
  4. 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.
  5. Remove from heat and allow to cool slightly for about 2 minutes.
  6. Stir in sugar. Whisk until well blended.
  7. Add in milk mixture and pumpkin puree and stir.
  8. Next, add your eggs and beat with a whisk until well incorporated.
  9. Lastly, add your cornmeal mixture and whisk until very few lumps remain.
  10. 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

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%)

Nutrition Facts

Serving: 9 servings

Amount Per Serving

Calories 291

% 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.