0 from 3 votes
Pumpkin Cornbread
The perfect addition to your fall table! Tender and moist, this pumpkin cornbread is made from scratch with simple ingredients that you probably already have in your kitchen.
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 8 slices
Calories: 233 kcal
Course:
Side Dish , Bread
Cuisine:
American
Ingredients
For the Cornbread:
- 1 cup canned pumpkin puree
- 2 large eggs, lightly beaten
- ⅓ cup packed brown sugar
- 1 ¼ cups whole buttermilk, well shaken
- ¼ cup vegetable oil (plus extra for greasing the skillet)
- 2 cups self-rising cornmeal mix (not plain cornmeal)
- 1 teaspoon pumpkin pie spice
For the Pumpkin Spice Sorghum Butter:
- ½ cup (1 stick) salted butter, at room temperature
- 1 tablespoon sorghum (or sub with molasses)
- ½ teaspoon pumpkin pie spice
Instructions
- Place a 9-inch or 10-inch cast iron skillet in the oven while you preheat the oven to 400°F.
- In a large bowl, whisk together the pumpkin, eggs, brown sugar, buttermilk, and oil until smooth. Add the cornmeal mix and pumpkin pie spice; stir until combined.
- Carefully remove the hot skillet from the oven. Add about 2 tablespoons of vegetable oil to the skillet and spread to coat the bottom and sides of the pan (I use a pastry brush for this step).
- Pour the batter into the hot skillet.
- Bake for 30-35 minutes, or until golden brown and cooked through.
Cup of Yum
To Make the Pumpkin Spice Sorghum Butter:
- In a medium bowl, whisk together the butter, sorghum, and pumpkin pie spice until smooth. Serve with cornbread.
Cup of Yum
Notes
- Make sure that you're using self-rising cornmeal mix -- not plain cornmeal. The self-rising mix includes flour, salt, and leavening agents in addition to the cornmeal.
- I prefer this 9-inch cast iron skillet for nice, thick slices. You can also use a 10-inch skillet, which yields slightly thinner slices.
- Use just one cup of 100% pure pumpkin puree (not the entire can). Make sure that you don't pick up a can of pumpkin pie filling or pumpkin pie mix by accident!
- Use full-fat buttermilk rather than a lower-fat alternative. The fat in the liquid adds richness to the batter and helps to keep the cornbread moist.
- Let the batter rest for 5-10 minutes before baking, if you have the time. This allows the leavening agents to activate and incorporate more air.
- Don’t over-mix the batter or it will become too dense, and you'll end up with dry cornbread.
- To check if the cornbread is done, insert a toothpick into the center and make sure it comes out clean. Don't cook for too long, or it can dry out.
Nutrition Information
Serving
1slice cornbread
Calories
233kcal
(12%)
Carbohydrates
45g
(15%)
Protein
7g
(14%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.004g
Cholesterol
45mg
(15%)
Sodium
620mg
(26%)
Potassium
231mg
(7%)
Fiber
4g
(16%)
Sugar
12g
(24%)
Vitamin A
5010IU
(100%)
Vitamin C
1mg
(1%)
Calcium
194mg
(19%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 233
% Daily Value*
| Serving | 1slice cornbread | |
| Calories | 233kcal | 12% |
| Carbohydrates | 45g | 15% |
| Protein | 7g | 14% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 45mg | 15% |
| Sodium | 620mg | 26% |
| Potassium | 231mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 5010IU | 100% |
| Vitamin C | 1mg | 1% |
| Calcium | 194mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.