Description
This Pumpkin Cornbread is a cozy twist on the classic—moist, lightly sweet, and infused with warm fall spices. It’s the perfect side dish for soups, stews, or holiday dinners, and it’s easy to make with pantry staples and canned pumpkin.
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 3/4 cup yellow cornmeal (finely ground)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
Wet Ingredients:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup vegetable oil, mild olive oil, or melted refined coconut oil
- 3/4 cup milk (or almond milk)
- 1/2 cup granulated sugar
- 2 tbsp honey
- 2 large eggs
Optional Add-Ins:
- Chopped nuts (pecans or walnuts)
- Dried fruit (raisins or cranberries)
- Shredded cheddar cheese
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan or line with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
- Whisk Wet Ingredients: In another bowl, combine pumpkin puree, oil, milk, sugar, honey, and eggs. Whisk until smooth.
- Combine: Pour the wet ingredients into the dry and stir until just combined. Do not overmix; a few small lumps are fine.
- Transfer and Bake: Pour batter into the prepared pan and smooth the top. Bake for 23–27 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cornbread to cool slightly before slicing. Serve warm with butter and honey if desired.
Notes
- Egg Substitute: Use 1/4 cup unsweetened applesauce per egg for an egg-free version.
- Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
- No Pumpkin? Use mashed butternut squash or sweet potato puree as a substitute.
- For Muffins: Bake in a greased muffin tin for 16–18 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 195
- Sugar: 14g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: pumpkin cornbread, fall side dish, easy cornbread, moist cornbread with pumpkin, holiday cornbread recipe