This Pumpkin Cornbread is a lovely twist on classic cornbread. It has a tender, soft crumb, slightly crisp edges, and a beautiful golden-orange color. The pumpkin flavor is subtle, making it a great match for the familiar, comforting taste of homemade cornbread.
I love how easy this recipe is to prepare. You simply mix the dry ingredients, combine the wet ingredients, bring everything together, and bake until golden. The pumpkin adds moisture and a lovely color, while a little brown sugar balances the flavors without making the cornbread too sweet.
Serve this pumpkin cornbread warm with butter alongside your favorite soups, chili, roasted vegetables, or Thanksgiving dishes. It is a simple way to bring pumpkin to the table in a savory recipe.
Why You’ll Love This Recipe
- Moist and tender: Pumpkin puree adds moisture and gives the cornbread a soft, tender texture.
- Easy to make: No mixer needed! Just a couple of bowls and a few simple steps.
- A lovely fall side dish: The pumpkin gives the cornbread a beautiful golden-orange color, making it perfect for autumn meals and Thanksgiving.
- Easy to customize: Add cheddar cheese, fresh sage, or your favorite herbs for extra flavor.
- Great with so many meals: Serve it with soups, chili, roasted meats, or simply enjoy a warm slice with butter.
Ingredients You’ll Need
- Cornmeal: The main ingredient that gives cornbread its characteristic texture and slightly grainy bite. I recommend using yellow stone-ground cornmeal.
- All-purpose flour: Balances the cornmeal and gives the cornbread a softer, more tender crumb.
- Pumpkin puree: Adds moisture, color, and a mild pumpkin flavor. Use plain pumpkin puree, not pumpkin pie filling.
- Buttermilk: Adds a slight tang and helps create a tender texture. It also reacts with the baking soda to help the cornbread rise.
- Eggs: Bind the ingredients together and give the cornbread structure.
- Brown sugar: Adds a little sweetness that balances the savory flavors without making the cornbread taste like dessert.
- Butter: Adds richness and flavor. Some is mixed into the batter, while the rest is used to grease the skillet.
- Baking powder and baking soda: Help the cornbread rise and become light.
- Salt: Brings all the flavors together.
- Cheddar cheese (optional): Adds a savory, cheesy flavor. I recommend using freshly grated cheddar.
- Fresh sage (optional): A little chopped sage pairs beautifully with pumpkin and makes this cornbread especially nice for Thanksgiving.
How to Make Pumpkin Cornbread
1. Prepare the skillet and dry ingredients.
Preheat the oven to 400°F (200°C). Add the butter to a 9-inch (23cm) cast-iron skillet and melt it over medium-low heat on the stovetop. Swirl the melted butter to coat the bottom and sides of the skillet.
In a large bowl, whisk together the cornmeal, flour, brown sugar, salt, baking soda, and baking powder.
2. Combine the wet ingredients.
In another bowl, whisk together the pumpkin puree, buttermilk, and eggs until smooth. Add the melted butter and whisk again until combined.
3. Make the batter.
Pour the pumpkin mixture over the dry ingredients. Stir gently with a spatula until just combined. Avoid overmixing, as this can make the cornbread dense.
If using cheddar cheese and fresh sage, gently fold them into the batter.
4. Bake the cornbread.
Pour the batter into the hot skillet and spread it evenly.
Bake for 20–25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
5. Cool and serve.
Let the cornbread cool in the skillet for about 10 minutes before slicing. Serve warm with butter or alongside your favorite fall meals.
Tips for the Best Pumpkin Cornbread
- Use plain pumpkin puree: Make sure you use pure pumpkin puree, not pumpkin pie filling, which already contains sugar and spices.
- Choose the right cornmeal: Yellow stone-ground cornmeal gives the cornbread a lovely color and a little texture. Finer cornmeal will give you a softer crumb.
- Don’t overmix the batter: Stir just until the dry ingredients are incorporated. A few small lumps are fine.
- Use room-temperature ingredients: Buttermilk and eggs at room temperature mix more easily into the batter.
- Preheat the skillet: A hot cast iron skillet helps create those lovely golden, slightly crisp edges. If you don’t have one, you can use a greased 8-inch (20cm) or 9-inch (23cm) baking pan.
- Check for doneness: Start checking around 20 minutes. The center should be set, and a toothpick should come out clean.
- Add your favorite flavors: Cheddar and sage are great additions. You can also try chopped rosemary, thyme, or a little black pepper.
Frequently Asked Questions
Yes! Canned pumpkin puree works perfectly. Just make sure you use 100% pumpkin puree and not pumpkin pie filling. If using homemade pumpkin puree, make sure it is thick and not watery.
Yes. You can make a simple substitute by mixing regular milk with a little lemon juice or white vinegar. Use 2/3 cup (160ml) milk and stir in about 2 teaspoons of lemon juice or vinegar. Let it sit for 5–10 minutes before using.
Absolutely! About 1/2 cup (50g) of grated cheddar adds a lovely savory flavor. You can also try Parmesan or another cheese that melts well.
Yes. Use a greased 8-inch (20cm) or 9-inch (23cm) baking pan. The edges may not get quite as crisp as they do in a hot cast iron skillet, but the cornbread will still bake beautifully.
The top should be golden, and the center should feel set. Insert a toothpick into the middle; it should come out clean or with just a few moist crumbs.
Let it cool completely, then store it in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
Yes! Let it cool completely, cut it into slices, and wrap the pieces individually or place them in a freezer-safe container. Freeze for up to 2 months. Thaw at room temperature and warm briefly in the oven before serving.
Warm individual slices in a 300°F (150°C) oven for about 5–8 minutes, or until heated through. You can also reheat them in a skillet with a little butter
More Pumpkin Recipes You’ll Love
If you love baking and cooking with pumpkin, here are a few more recipes from my kitchen to try this fall:
- Pumpkin Biscuits – Flaky, buttery biscuits with pumpkin puree and cheddar cheese. They are wonderful alongside soups or as part of your Thanksgiving dinner.
- Pumpkin Crescent Rolls – Soft, fluffy, buttery rolls with a lovely golden color. A beautiful addition to any holiday table.
- Easy Pumpkin Flatbreads – Quick no-yeast flatbreads made with pumpkin puree and Greek yogurt. They are ready in just 30 minutes.
- Pumpkin Pie with Honey – A classic pumpkin pie made with honey instead of refined sugar.
- Spicy Pumpkin Soup – A creamy pumpkin soup with a little chili for warmth. Perfect for chilly fall days.
- Mini Pumpkin Cheesecakes – Creamy little cheesecakes with a buttery cinnamon cookie crust.
- Pumpkin Chocolate Muffins – Rich, moist muffins with pumpkin, chocolate, and walnuts.
I hope you give this Pumpkin Cornbread a try! If you make it, I would love to see your creation. Share a photo on Instagram and tag @homecookingadventure!
YOU MAY ALSO LIKE:
The Best Pumpkin Cinnamon Rolls
Pumpkin Oatmeal Bread
Pumpkin Dinner Rolls
Pumpkin Oatmeal Cottage Cheese Biscuits
25 Sweet or Savory Pumpkin Recipes
Video
Pumpkin Cornbread – Easy Fall Side Dish
Ingredients
Dry ingredients
- 1 cup (170g) yellow cornmeal
- 1 cup (125g) all-purpose flour
- 3 tbsp (45g) brown sugar
- 1 tsp (5g) salt
- ½ tsp (3g) baking soda
- 1½ tsp (6g) baking powder
Wet ingredients
- ¾ cup (180g) pumpkin puree
- 3/4 cup (180ml) buttermilk
- 2 large eggs
- 3 tbsp (40g) unsalted butter , melted
For the skillet
- 1 tbsp (14g) unsalted butter
Instructions
- Preheat the oven to 400°F (200°C). Add 1 tablespoon of butter to a 9-inch cast-iron skillet. If using a regular baking pan, grease it with butter.
- In a large bowl, whisk together the cornmeal, flour, brown sugar, salt, baking soda and baking powder.
- In another bowl add the buttermilk and eggs and whisk until smooth.
- Add the pumpkin puree.
- Add the melted butter and mix to combine.
- Pour the dry ingredients over the wet ingredients.
- Stir gently until just combined. Avoid overmixing.
- Melt the butter into the skillet over stovetop, and swirl the melted butter to coat the bottom and sides.
- Pour in the batter and spread evenly.
- Bake for 20-25 minutes, or until golden on top and a toothpick inserted in the center comes out clean.
- Let the cornbread cool for about 10 minutes before slicing. Serve warm with butter or homemade honey butter.
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
