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This pumpkin cornbread is moist, perfectly sweet, and perfect for the holidays! Although, I love it year-round!
Serve it with crockpot chili for the perfect dinner meal or on its own with lots of honey and butter!
This cornbread is made with buttermilk, canned pure pumpkin, and a few other basic ingredients. If you love pumpkin desserts and classic cornbread, then you will love this recipe!
Best part about this recipe? You can serve it for breakfast, as an appetizer, as a side dish, or for dessert.
For more of my favorite cornbread recipes, check out this sweet potato cornbread and caramelized onion cornbread.
INGREDIENT NOTES
See the recipe card below for ingredient quantities and complete instructions.
- Canned Pumpkin – It is crucial that you use pure pumpkin puree and not pumpkin pie filling.
- Buttermilk – I highly recommend using store-bought buttermilk for this recipe.
- Eggs – Make sure they are at room temperature.
- Butter – Unsalted and melted!
- Pumpkin Pie Spice – If you don’t have pumpkin pie spice, use ground cinnamon instead.
CANNED PUMPKIN VS FRESH PUMPKIN
Feel free to use fresh or canned pumpkin. If using fresh pumpkin, cook it until it’s tender, then blend it in a food processor and allow it to cool before using.
TOP TIPS
- Only bake the cornbread for 28 minutes or until the center is fully set. If you overbake it, it will turn out dry and crumbly.
- Once it comes out of the oven, allow it to cool for 15 minutes, then serve it with lots of honey.
- Use room-temperature eggs and buttermilk so the cornbread bakes evenly.
- Don’t overmix the batter.
STORAGE
Place any leftovers in an air-tight container and keep it at room temperature. This pumpkin cornbread should stay fresh for 2-3 days.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Pumpkin Cornbread
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon Kosher salt
- 1 teaspoon pumpkin pie spice
- ½ cup granulated sugar
- 1 cup buttermilk, room temperature
- 2 eggs, room temperature
- 2 tablespoons honey
- ½ cup plus 2 tablespoons unsalted butter , melted
- 1 cup pure pumpkin, not pumpkin pie filling
Instructions
- Preheat your oven to 375 degrees F. Place a 10-inch iron skillet in the oven and let it warm up for 5 minutes.
- Add the pumpkin puree, eggs, buttermilk, 1/2 cup melted butter, honey, and sugar to a large bowl and mix until well combined.
- Add the flour, baking powder, baking soda, salt, pumpkin pie spice, and cornmeal. Mix until well incorporated, but do not overmix.
- Add 2 tbsp of butter to the hot skillet. Pour the cornbread batter into the skillet and smooth the top with a spatula.
- Bake for 28 minutes or until the center is completely set.
- Allow the pumpkin cornbread to cool for at least 15 minutes before slicing into it. Serve with softened butter and honey, if desired, and enjoy!
Notes
- Only bake the cornbread for 28 minutes or until the center is fully set. If you overbake it, it will turn out dry and crumbly.
- Once it comes out of the oven, allow it to cool for 15 minutes, then serve it with lots of honey.
- Use room-temperature eggs and buttermilk so the cornbread bakes evenly.
- Don’t overmix the batter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
