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Pumpkin Cornbread

Pumpkin cornbread made with pumpkin puree for a tender, golden crumb and lightly spiced flavor. Baked in a greased 8x8 pan or cast iron skillet until a toothpick comes out clean.
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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: 360
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Prep and mix
  1. Preheat oven to 400F, then grease an 8x8-inch pan or a 10-inch cast iron skillet. Visual cue: a thin, even coating so the cornbread releases easily.
  2. Whisk yellow cornmeal, all-purpose flour, brown sugar, baking powder, salt, and pumpkin pie spice in a bowl until evenly combined. Visual cue: the mixture looks speckled and uniform.
  3. Whisk pumpkin puree, eggs, buttermilk, melted butter, and maple syrup together until smooth. Visual cue: no streaks of egg or pumpkin remain.
  4. Stir the wet mixture into the dry just until combined, avoiding overmixing. Visual cue: thick batter with a few small lumps is fine.
Bake
  1. Spread the batter into the prepared pan and smooth the top. Visual cue: an even layer reaching the corners.
  2. Bake for 22-25 minutes at 400F until golden and a toothpick comes out clean. Visual cue: the edges pull slightly away from the pan.
  3. Serve warm with butter. Visual cue: softened butter melting into the warm cornbread surface.

Notes

For the best texture, mix the batter only until the flour is no longer visible—overmixing can make the crumb tough. Store leftovers covered in the refrigerator for up to 4 days and rewarm in the oven at 325F until heated through. Freezing is yes: wrap squares tightly and freeze up to 2 months, then thaw and reheat. For a dairy-reduced option, use plant-based butter and a non-dairy buttermilk alternative with the same measurements.