Pumpkin Cornbread
This pumpkin cornbread is filled with warm fall flavors with hints of pumpkin spice. It pairs perfectly with stew and chili for the ultimate fall comfort side dish.
Hey there, and welcome back, friends.
You are in for a fall treat!
Pumpkin Cornbread
This sweet cornbread recipe is spiced with warm fall flavors like maple syrup, brown sugar, and hints of pumpkin spice. The sweetness elevates the flavor without overpowering the cornbread, while the pumpkin gives it a hearty quality alongside the slightly coarse structure of the cornmeal.
This cornbread would make a great side for so many fall meals, it could even make a delicious pumpkin-inspired side dish for Thanksgiving!
It’s a sweet cornbread, but not too sweet, and will balance savory hearty meat dishes, soups, chilis, or stews.
If you want to lean into its sweetness, serve with a drizzle of honey or maple syrup or with a spread of jam.
Pumpkin Cornbread Ingredients
- yellow cornmeal
- all-purpose flour
- baking soda
- salt
- pumpkin spice
- whole milk
- maple syrup
- pumpkin puree
- unsalted butter
- brown sugar
- a few large eggs
How to Make Pumpkin Cornbread
Preheat the oven to 350 F. Coat a baking dish with non-stick spray and set aside.
Mix the cornmeal, flour, baking soda, salt, and pumpkin spice in a large mixing bowl. Create a well in the center and set aside for now.
Add the milk, maple syrup, pumpkin puree, melted butter, brown sugar, and whisked eggs in another mixing bowl. Mix everything until combined.
Add the mixed wet ingredients to the well in the dry ingredients.
Gently stir everything together.
Pour the mixture into the prepared baking dish and use a rubber spatula to spread into an even layer.
Bake until a toothpick comes out clean when inserted in the center.
Let cool in the pan before slicing into nine squares. Serve warm with butter.
How to Store Cornbread
Cornbread dries out easily so it is important to wrap each individual piece of cornbread in aluminum foil or saran wrap once it is cooled. You can store wrapped cornbread at room temperature in an airtight container for up to 2 days. You can also store wrapped cornbread in an airtight container in the refrigerator for up to one week.
If you want to freeze it, you can store cornbread in the freezer but you still need to individually wrap each cooled piece of cornbread and then place each wrapped piece into an airtight container or ziplock bag for up to 3 months.
Variations and Substitutions
If you’re out of pumpkin spice or don’t like some of its components, substitute an equal amount of ground cinnamon in its place.
You can also use honey in place of the maple syrup at a 1:1 ratio; however, note that the honey will likely affect the flavor.
More Pumpkin Recipes
- Pumpkin Scones with Maple Glaze
- Buttermilk Pumpkin Waffles
- Classic Pumpkin Bread
- Pumpkin Butterscotch Cookie Sandwiches
- Pumpkin Spice Granola
What do you think of this amazing pumpkin cornbread recipe? What would you serve with this cornbread? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy baking, friends!
Pumpkin Cornbread Recipe
Pumpkin Cornbread
This pumpkin cornbread is filled with warm fall flavors with hints of pumpkin spice. It pairs perfectly with stew and chili for the ultimate fall comfort side dish.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoon pumpkin spice
- 3/4 cup whole milk
- 1/4 cup maple syrup
- 3/4 cup pumpkin puree
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup brown sugar
- 2 large eggs, whisked
Instructions
- Preheat the oven to 350 F. Coat a 9 x 9 baking dish with non-stick spray and set aside.
- Mix the cornmeal, flour, baking soda, salt, and pumpkin spice in a large mixing bowl. Create a well in the center and set aside for now.
- Add the milk, maple syrup, pumpkin puree, melted butter, brown sugar, and whisked eggs in another mixing bowl. Mix everything until combined.
- Add the mixed wet ingredients to the well in the dry ingredients. Gently stir everything together.
- Pour the mixture into the prepared baking dish and use a rubber spatula to spread into an even layer. Bake for 25 minutes until a toothpick comes out clean when inserted in the center.
- Let cool in the pan for 10 minutes before slicing into nine squares. Serve warm with butter.
Notes
- Don’t skip whisking the dry ingredients together! This step ensures that the baking soda will be evenly distributed throughout the batter.
- Try browning the butter when you melt it for a slight extra nuttiness. Make sure to add all the brown pieces from the pan to capture that delicious brown butter flavor! Just make sure to fully cool the butter before using it.
- Stored in an airtight container at room temperature, leftovers can last 1-2 days, depending on the moisture. Place the container in the refrigerator to keep it fresh for up to 5-7 days.
- Enjoy leftovers at room temperature or reheated. Warm a piece of cornbread in the microwave for 15-30 seconds until warm or fry it in a skillet with butter for a slightly crispy edge.
- If you’re out of pumpkin spice or don’t like some of its components, substitute an equal amount of ground cinnamon in its place. You can also use honey in place of the maple syrup at a 1:1 ratio; however, note that the honey will likely affect the flavor.
- Use a medium coarse cornmeal for a perfectly dense cornbread with a slightly gritty texture.
- Make sure to use pumpkin puree and not pumpkin pie filling.
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Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 288Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 70mgSodium: 551mgCarbohydrates: 40gFiber: 2gSugar: 17gProtein: 5g