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Pumpkin Cornbread

Pumpkin cornbread with tender crumb and golden edges, baked in a greased 8x8 pan or cast iron skillet. Quick stir-together method with pumpkin puree and warm pumpkin pie spice for a cozy, sliceable side.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 9 servings
Course: Side Dish
Cuisine: American
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 large eggs
  • 0.75 cup buttermilk
  • 0.5 cup butter, melted
  • 2 tbsp maple syrup

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Preheat and mix dry
  1. Preheat oven to 400F and grease an 8x8-inch pan or 10-inch cast iron skillet, so the cornbread releases cleanly.
  2. Whisk yellow cornmeal, all-purpose flour, brown sugar, baking powder, salt, and pumpkin pie spice in a bowl until evenly combined, with no visible sugar pockets.
Combine wet and bake
  1. Whisk pumpkin puree, large eggs, buttermilk, melted butter, and maple syrup until smooth and glossy.
  2. Stir wet into dry just until combined, stopping when no dry streaks remain to keep the crumb tender.
  3. Spread the batter into the greased pan, smoothing the top for even baking.
  4. Bake for 22-25 minutes at 400F until golden and a toothpick inserted in the center comes out clean, with the edges pulling slightly from the pan.
  5. Serve warm with butter, letting it melt into the warm crumb.

Notes

Pro tip: mix until just combined—overstirring makes cornbread tough. Store airtight in the fridge up to 4 days; rewarm slices in a 300F oven or skillet until heated through. Freezing is yes: wrap tightly and freeze up to 2 months, then thaw and rewarm. For a lighter option, use half butter and half unsweetened applesauce for part of the fat while keeping the texture close.