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Pumpkin Cornbread

Pumpkin cornbread with pumpkin puree delivers a tender, golden crumb baked in a greased 8x8 pan or cast iron skillet. The quick mix method (wet just stirred into dry) helps keep the cornbread light and sliceable.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 9 servings
Course: Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 0.33 cup brown sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 1 tsp pumpkin pie spice
Wet ingredients
  • 1 cup pumpkin puree
  • 2 large eggs
  • 0.75 cup buttermilk
  • 0.5 cup butter, melted
  • 2 tbsp maple syrup

Equipment

  • 1 cast iron skillet

Method
 

Preheat and prep the pan
  1. Preheat your oven to 400F and grease an 8x8-inch pan or 10-inch cast iron skillet.
Mix the dry ingredients
  1. In a bowl, whisk yellow cornmeal, all-purpose flour, brown sugar, baking powder, salt, and pumpkin pie spice until evenly combined.
Mix the wet ingredients
  1. In a separate bowl, whisk pumpkin puree, large eggs, buttermilk, melted butter, and maple syrup until smooth.
Combine and bake
  1. Stir the wet mixture into the dry mixture just until combined, with no dry flour remaining.
  2. Spread the batter into the greased pan, then bake at 400F for 22-25 minutes until golden and a toothpick comes out clean.
  3. Serve warm as-is or with butter.

Notes

For the best tender crumb, stop mixing as soon as the wet and dry ingredients are just combined—overstirring can make the cornbread tough. Store airtight at room temperature for up to 2 days or refrigerate up to 5 days; rewarm in the oven or microwave. Freezing is yes: wrap slices and freeze up to 2 months, thaw overnight and rewarm. Dietary swap: for a dairy-reduced version, use a plant-based butter and substitute buttermilk with a dairy-free buttermilk alternative (or make a quick plant-based version) while keeping the rest the same.