Looking for a delicious and cozy side dish for a weeknight dinner or for entertaining guests? Try this recipe for Pumpkin Cornbread! It’s moist and easy to make. Make sure to add our pumpkin cornbread to your Thanksgiving buffet to make it complete.
Make Pumpkin Cornbread Special…
- Every dinner party and football gathering needs a cornbread side to serve.
- It is a beautiful addition and even better for your Thanksgiving buffet.
- Deliciously moist texture and is ideal to serve with your favorite chili and soups.
- Or simply enjoy a piece with your favorite coffee or tea while sitting by a cozy fireplace.
- Those of you who love pumpkin will love this easy recipe because you can make ahead and reheat it.
We enjoy making cornbread from time to time, and this recipe is adapted from our easy homemade cornbread recipe. It has a moist, light, flaky texture.
This simple recipe is easily made in one bowl and then baked for 30 minutes.
Best of all – it has a warm cozy flavor. 😉
Ingredients Overview For Pumpkin Cornbread Recipe:
You can serve pumpkin cornbread with your favorite meals. This recipe calls for ingredients you can easily find in any supermarket.
PUMPKIN: Choose the can of organic pumpkin puree for this recipe. Not the kind for pumpkin pie filling (which is loaded with sugar and spices). You will only need one cup. Save the remaining for another recipe.
SUGAR: Granulated sugar to give the pumpkin flavor a little sweetness to it.
CORN MEAL: Choose the finest corn meal you can find. We prefer Old Fashioned Stone Ground White Corn Meal, it’s not bleached, or enriched.
FLOUR: Unbleached all-purpose flour is fine. If you need gluten-free, keep in mind, it may slightly change the texture of the cornbread.
BUTTER: Unsalted butter is used to give its moist texture.
EGGS: This recipe calls for 4 whole eggs.
BUTTERMILK: Buttermilk is also used to make it a moist cornbread.
MILK: Any low-fat milk is good. It too helps give this cornbread its delicious moisture.
ADDITIONAL INGREDIENTS: Baking powder, salt, and honey.
How to make Pumpkin Cornbread?
- In a large mixing bowl, beat sugar with eggs until it becomes smooth and light pale yellow.
- Add the pumpkin puree, and slowly beat in the melted butter.
- Beat in all the dry ingredients. The dough at this point will be very thick and sticky.
- Pour in the milk, buttermilk, and honey. Beat on high speed for 2 minutes, until well combined.
- Pour the batter into your greased 9 x 12 baking pan and bake in the oven until the top shows some cracks and a toothpick comes out clean in the center (about 25 to 35 minutes).
- Cut into squares or any size pieces and serve.
Delicious options to serve cornbread with…
- Roasted Boneless Turkey Breast
- 2-Easy Steps for Best Spiral Glazed Ham
- Parmesan Crusted Chicken Cutlets
- Sweet Potato Chili
- Easy Vegetarian Chili
- Best Traditional Hungarian Goulash
Notes and Tips…
- Make Ahead! Pumpkin cornbread can be made ahead, baked then placed into a sealed container or freezer storage bag to freeze.
- To Store and Freeze: It’s best to store cornbread in a sealed container and freeze it for up to 3 weeks.
- To Reheat: Then allow the cornbread to thaw on your counter before reheating. You can reheat it in a microwave for about 30 seconds, to bring it back to soft and moist. Or you can pop it back into an oven and reheat it for a few minutes until warm.
Additional recipes and ideas for sides…
- Easy Homemade Cornbread Recipe
- Green Bean Creamy Casserole
- Mom’s Best Mashed Potato Pie
- Spinach and Kale Bites (+video)
- Cheesy Mini Biscuits Jim n Nicks Copycat
- 4 whole eggs
- 1 cup granulated sugar
- 8 Tbsp. (113g) unsalted butter (1 stick) - melted
- 1 cup pure pumpkin puree
- 2 + 1/2 cups (365g) of ground white or yellow cornmeal
- 2 + 1/2 cups (300g) of all-purpose flour, spooned and leveled
- 1/2 tsp. baking soda
- 2 Tbsps. baking powder
- 2 tsp. pumpkin spice
- 1 tsp. ground cinnamon
- 1 heaping tsp. salt
- 2 Tbsp. honey
- 1 cup (1% low-fat) milk
- 1 cup (225g) of buttermilk
- Preheat the oven to 350 degrees F (180C). Spray your 9 x 12 baking pan with cooking spray, the bottom and up the sides, and set aside.
- In a large mixing bowl, beat together eggs with sugar until it's smooth, and turns a light pale yellow. Then beat in the pumpkin. Gradually beat in the melted butter. Beat on medium speed until well combined.
- Next, add the cornmeal, flour, baking powder, baking soda, salt, and spices. The mixture will be very thick and sticky.
- Pour in the milk, buttermilk, and honey. Beat on medium speed for an additional two minutes until the mixture is well incorporated and smooth.
- Pour the batter into the prepared baking pan, and spread it evenly with a spatula.
- Bake on the center rack, for 25 to 35 minutes, until the top shows some cracks on top, and an inserted toothpick comes out clean.
- Remove and allow it to cool in the pan for at least 5 to 10 minutes before cutting and serving.
Yields: 20 to 24 servings
Keep in mind, all ovens vary. When you start to smell the aroma of cornbread, that is an indication that it is almost ready. Check on it, and use a toothpick inserted in the center (and it must come out clean) to be certain.
Best when served the day you make it.
Easy to freeze, thaw and reheat.
Vitamin D 6mcg32%
Yield:20 to 24 servings
Serving Size:1 serving
Amount Per Serving: Calories: 266Total Fat: 6.6gCarbohydrates: 38gFiber: 1.9gSugar: 13.5gProtein: 5g
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Thanks for stopping by… have a great day!
Happy Baking! 🙂
xo anna and liz