Pumpkin Cornbread

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This cozy Pumpkin Cornbread is soft, fluffy, and makes a delicious Fall side dish. It will fill your house with warm and delicious aromas from the pumpkin and Fall spices. The whole family will be sure to love it!

PIN this fluffy homemade Pumpkin Cornbread to try later!

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pumpkin cornbread

Just like traditional cornbread except this Pumpkin Cornbread has earthy notes of pumpkin and is spiced with warm cinnamon and pumpkin pie spice. The pumpkin adds extra moisture creating a cake-like texture that makes this the best cornbread!

Harvest season is one of my favorites because I love all things pumpkin like these Pumpkin Chocolate Chip Cookies, Pumpkin Pie Bars, and Pumpkin Banana Bars. This Pumpkin Cornbread recipe is a favorite side dish and dessert in our home especially since my oldest daughter loves is so I make it year round around here. 🙂

If you love cornbread, try my Classic Cornbread Recipe, Cornbread Pudding, and my Jalapeño Cheddar Cornbread Muffins. Other delicious Thanksgiving side dishes to try are my Dinner Rolls, Healthy Sweet Potato Casserole, and Potato Gratin. 

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key ingredients

• All-purpose flour: Spoon and level the flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much. 
• Yellow cornmeal: You can find this at almost any grocery store. We can’t make cornbread without it!
• Baking powder and baking soda: Used as a leavening agent.
• Spices: Pumpkin spice and ground cinnamon
• Sweetener: Brown sugar and honey adds the perfect touch of sweetness.
• Butter: I used salted butter so you don’t have to add salt but you can also use unsalted butter, just add 1/4 teaspoon of salt in the recipe. It’s best if the butter is at room temperature and slightly softened.
• Oil: Any neutral oil such as canola oil or vegetable oil works best to make moist pumpkin cornbread and a perfect texture.
• Eggs: You’ll need two large eggs at room temperature.
• Milk: Whole milk or reduced fat milk work best but you could also use almond milk.
• Pumpkin purée: Be sure to use 100% canned pumpkin pure, not pumpkin pie filling.

Since you’ll have a little bit of extra pumpkin leftover, make my Pumpkin Spice Pancakes. 

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how to make pumpkin cornbread

Prepared baking pan: Preheat oven to 350 degrees F and line a 9×9 inch square baking pan with parchment paper.

Mix dry ingredients together: In a large mixing bowl, whisk together the flour, cornmeal, baking soda, baking powder, cinnamon, pumpkin pie spice, and sugar.

Mix wet ingredients together: In a small or medium bowl, whisk the melted butter, oil, milk, eggs, pumpkin, and honey together until combined and smooth.

Fold the wet ingredients in with the dry ingredients: Be sure not to over mix and it’s OK to have a lumpy batter.

Bake: Bake cornbread for 30 minutes or until a toothpick inserted comes out clean and the edges are golden brown. While the cornbread is still warm, smear butter on top just until the top is coated in butter. Let the cornbread cool and then slice into squares. Enjoy!

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tips & variations

• Brown butter: If you want to elevate and bring more depth of flavors, try browning your butter using this method. It will add a rich and warm caramel flavor to each bite.
• Cast iron skillet: Bake your cornbread in a cast iron skillet if you prefer your crust to be on the crunchy side. Be sure to liberally coat all the edges and sides in butter.
• Muffins: Bake pumpkin cornbread muffins by baking the cornbread mixture in a muffin pan for 15-20 minutes. 
• Serve the pumpkin cornbread with a bowl of this Turkey Chili and White Chicken Chili.
• Don’t over-bake: Be sure to keep a close eye on the cornbread and don’t over bake- it otherwise your cornbread will be dry.

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pumpkin cornbread add-ins

• Jalapeños: Diced or pickled jalapeños will work for this recipe. Simply add the jalapeños to the batter and they will add some spice to this cornbread!
• Shredded cheese: If you want to make this a bit cheesy, add 1 cup of shredded cheddar cheese or pepper jack.
• Corn: Add a can of whole corn (make sure to drain the corn). You can also use frozen corn too! This will give the cornbread texture and there will be chunks of corn in every bite.
• Bacon: Everything tastes better with bacon! Add chopped cooked bacon for a smokey and meaty flavor.
• Nuts: Buttered pecans, toasted almonds, walnuts, and hazelnuts make a great addition. 

topping ideas

• Sprinkle of sea salt
• A drizzle of honey
• Apple butter
• Whipped cream
• Whipped butter
• Powdered sugar
• Honey butter, cinnamon honey butter ,or maple butter

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leftovers & storage

Properly store your leftover cornbread by placing it in a large zip-lock bag or cover the baking dish with plastic wrap. Store on a cool area on the counter for up to 3-4 days. To reheat simply place in the microwave for 10-15 seconds.

HOW TO FREEZE CORNBREAD

You can double the batch so you have leftovers for another time! To freeze, wrap the cornbread into individual large squares so you can eat as many as you want at a time. Wrap the squares in plastic wrap and place in a large freezer-safe bag. When ready to eat, let the cornbread thaw out for a few hours and reheat in the microwave.

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