Pumpkin Cornbread Recipe

Let me tell you, this Pumpkin Cornbread Recipe is one of those cozy, feel-good dishes that you’ll want to make all fall and winter long. It’s not just any cornbread—it’s got that subtle sweetness from the pumpkin and just the right hint of warm spices that make it so special. Every time I bake this, my house fills with that inviting, comforting aroma, and honestly, it makes the whole kitchen feel like a big, warm hug.

Whether you’re serving it alongside chili on a chilly evening or wrapping up a holiday meal, this Pumpkin Cornbread Recipe comes together super quickly and always turns out moist and tender. I love that you don’t have to mess around with fancy ingredients, but you end up with something that feels really festive and delicious. Trust me, once you try this, it’ll become your go-to cornbread—and your friends and family will be asking for seconds!

Ingredients You’ll Need

This Pumpkin Cornbread Recipe uses simple pantry staples that come together perfectly. A little trick I learned is to use freshly ground cornmeal if you can—it really amps up the flavor and texture.

• Yellow cornmeal: Gives that classic cornbread texture and a subtle corn flavor.
• All-purpose flour: Keeps the bread soft and tender without being crumbly.
• Sugar: Adds just a touch of sweetness, balancing pumpkin’s earthiness.
• Baking powder: Essential for a nice rise and fluffy texture.
• Pumpkin pie spice: Brings warm, fragrant spice notes that tie everything together.
• Salt: Enhances flavors and balances the sweetness.
• Milk: Makes the batter smooth and adds moisture.
• Unsalted butter: Melted and slightly cooled to mix easily, adds richness.
• Egg: Helps bind everything and adds structure.
• Pure pumpkin: The star of the show—make sure it’s pure pumpkin, not pumpkin pie filling!
• Granulated sugar (for topping): Sprinkled on top before baking to add a little crunch and sweetness.
• Whipped butter: For serving—because everything tastes better with butter.

Variations

I’m all about making recipes your own, so I love sharing a few ways you can tweak this Pumpkin Cornbread Recipe to fit your taste or dietary needs. You’ll find that small adjustments can add fun twists or make it friendly for everyone at your table.

• Gluten-Free Option: Swap the all-purpose flour for a gluten-free blend, and you’ll still get great texture without losing the flavor.
• Spiced Up: I sometimes add a pinch of cinnamon or nutmeg on top for an extra hit of warmth that my family adores.
• Savory Twist: For a less sweet version, reduce the sugar, and add some sharp cheddar cheese or jalapeños for a little kick.
• Maple Sweetened: Replace sugar with maple syrup for a natural sweetness and a subtle maple flavor that’s divine.

How to Make Pumpkin Cornbread Recipe

Step 1: Preheat and Prep Your Skillet

Start by preheating your oven to 425°F and buttering a 10-inch cast iron skillet really well. Pop that skillet into the oven while it’s preheating—this little trick helps create a crispy, golden crust once you pour in the batter. I always carefully handle the hot skillet with oven mitts to avoid any accidental burns!

Step 2: Mix Dry Ingredients

Grab a large bowl and whisk together your cornmeal, flour, sugar, baking powder, pumpkin pie spice, and salt. Make sure everything’s evenly combined—this is the base of your cornbread, so it needs to be just right for consistent flavor throughout.

Step 3: Add Wet Ingredients

In go the milk, melted butter (make sure it’s cooled a bit so you don’t scramble the egg!), egg, and pure pumpkin. Whisk everything together until you have a smooth, well-blended batter. Don’t overmix here—once it’s combined, it’s ready to bake.

Step 4: Bake It to Perfection

Using oven mitts, carefully pull your hot cast iron skillet out of the oven and pour the batter in—it’ll sizzle, which is exactly what you want. Sprinkle the top evenly with granulated sugar for that sweet, crunchy finish. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell incredible by this point!

How to Serve Pumpkin Cornbread Recipe

Garnishes

I love slathering this cornbread with a generous dollop of whipped butter right out of the oven—that melt-in-your-mouth combo is heavenly. A little drizzle of honey or maple syrup on top is also fantastic if you want to amp up the sweetness naturally.

Side Dishes

This Pumpkin Cornbread Recipe goes hand-in-hand with chili (especially beef or turkey), hearty stews, or even soups like butternut squash or creamy tomato. I like pairing it with roasted vegetables to round out a wholesome meal.

Creative Ways to Present

For special gatherings, I like slicing the cornbread into bite-sized squares and serving with flavored butters—think herb or cinnamon butter—for guests to spread themselves. It makes a lovely starter or snack that looks inviting on any festive table.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which, honestly, rarely happens around here), store them in an airtight container at room temperature for up to 2 days. For longer keeping, the fridge works too but may dry it out slightly, so warm it up before serving.

Freezing

I’ve frozen slices wrapped tightly in plastic wrap and foil—they thaw beautifully without losing moisture. Just pop them in the freezer for up to 3 months, and pull out portions as needed for a quick treat.

Reheating

Reheat leftover Pumpkin Cornbread Recipe in a toaster oven or regular oven at 300°F for about 10 minutes—to keep that crust crispy while warming the inside through. Microwave works too but can soften the crust, so go easy if you choose that way.

FAQs

Final Thoughts

This Pumpkin Cornbread Recipe is one of those lovely kitchen discoveries that quickly turned into a family favorite for me. It’s simple enough to whip up any day but special enough to bring out for company or holidays. I hope you enjoy how the warm spices and pumpkin flavor come together in every forkful—it’s truly comforting food that feels like a little celebration in your mouth. Give it a try, and I have a feeling it’ll become your classic cornbread too!

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