Home » Side Dishes » Pumpkin Cornbread
Published: September 12, 2018Updated: December 5, 2023Author: Jenn Laughlin
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Fluffy homemade Pumpkin Cornbreadkissed with a tasty blend of brown butter, pumpkin, and pumpkin spice.
I’ve been making my classic cornbread recipe for ages now. It’s SO GOOD and never let’s me down!
With Fall temps on the horizon (HURRY UP FLORIDA!) I decided to play mad scientist in the kitchen and add pumpkin to my cornbread.
Since it’s a lightly sweet cornbread recipe to begin with, a little pumpkin puree and pumpkin pie spice blend were all I needed to give some fall flavor to this fluffy cornbread!
Of course I didn’t stop there! Browning the butter first gave this cornbread a fragrant nuttiness that totally sets it over the top.
The moment we pulled it out of the oven it. was. ON.
My husband, daughter, and I could not stop shoving this pumpkin cornbread in our faces!
Saving a few slices to pair with chili the following day took every ounce of self-control we had.
I can’t wait to make it again!
Pumpkin Cornbread
I’m so super excited for you to try this recipe! Leave me a comment or tag me on social media if you get a chance!
Pumpkin Cornbread
Fluffy homemade Pumpkin Cornbreadkissed with a tasty blend of brown butter, pumpkin, and pumpkin spice.
5 from 11 votes
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Course: Side Dish
Cuisine: American
Keyword: pumpkin cornbread
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 9 servings
Author: Jenn Laughlin – Peas and Crayons
Ingredients
- ½ cup milk
- 1 TBSP vinegar
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ½ tsp baking soda
- ½ tsp pumpkin pie spice blend
- ½ tsp salt
- ½ cup unsalted butter
- ⅔ cup granulated sugar
- ½ cup pumpkin puree
- 2 large eggs
Instructions
Preheat oven to 375 degrees F.Prep an 8×8 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 with honey or butter, if desired. You can even get extra with it and add a little pumpkin pie spice and brown sugar to salted butter and whip it all together for an easy peasy flavored butter.
I typically use an 8×8 foil pan for my cornbread. Cook times will vary if a very dark or glass pan is used so adjust bake times as needed! xo
BAKING TIP: For best results allow ingredients to come to room temperature first. This includes eggs, milk, and pumpkin puree if storing in fridge.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition
Calories: 291kcal, Carbohydrates: 40g, Protein: 5g, Fat: 13g, Saturated Fat: 7g, Cholesterol: 64mg, Sodium: 222mg, Potassium: 133mg, Fiber: 2g, Sugar: 16g, Vitamin A: 2512IU, Vitamin C: 1mg, Calcium: 31mg, Iron: 2mg
Did you make this recipe?I want to see! Tag @peasandcrayons on Instagram and Facebook!
Cornbread Freezer Instructions
Need to save some of this pumpkin spice cornbread for later? It’s totally freezer friendly!
Once bread has cooled to room temperature, wrap tightly with plastic wrap and cover with foil. I like to protect mine even further by popping it in a zipped freezer bag, writing the name and date on the front.
To defrost, allow bread (still wrapped) to come to room temperature for about 6 hours left out or thaw in the fridge overnight. Next remove the plastic wrap and return the foil to the bread. Bake in oven or toaster oven at 350 degrees F for 10-15 minutes or until warmed through.
If you get a chance to try this tasty pumpkin cornbread, let me know!Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation!
pumpkin all the things!
- Brown Butter Pumpkin Grits
- Chipotle Pumpkin Veggie Burgers
- Pumpkin Spice Streusel Muffins
- Pumpkin Bread with Cinnamon Sugar Streusel
I want to try Izzy’s Pumpkin Quesadillas next – so fun!
I miiiiight have been bitten by the pumpkin spice bug this season, so keep an eye our for more pumpkin-kissed goodies here on the blog!
#PUMPKINSPICEALLTHETHINGS
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About The Author:
Jenn Laughlin
Hi! I’m Jenn and I’m here to help you eat your veggies! It'll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.
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