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Pumpkin Cornbread

JE
Jennifer

Cuisine: American
Categories: Baking, Corn & Bread

Recipe Source: Lauren Miyashiro

Pumpkin Cornbread is a delicious twist on a classic favorite, infusing the comforting flavors of cornbread with the warm spices of pumpkin. This moist and tender quick bread features a blend of cornmeal, pumpkin puree, and a medley of spices like cinnamon, nutmeg, and ginger. The result is a slightly sweet and savory bread with a hint of pumpkin spice that's perfect for fall gatherings or cozy evenings. Whether enjoyed warm with a pat of butter, alongside chili, or as a Thanksgiving side dish, Pumpkin Cornbread is a delightful autumn treat.

Pumpkin Cornbread
pumpkin

Difficulty: EASY

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serving Size: 10 servings

For The Cornbread

Ingredients:

  • Cooking spray, for pan
  • 1 c. yellow cornmeal
  • 1 c. all-purpose flour
  • 1 tbsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/2 tsp. baking soda
  • 3/4 tsp. salt
  • 1 c. pumpkin puree
  • 1/2 c. sour cream
  • 1/3 c. brown sugar
  • 1/4 c. melted butter
  • 2 eggs

For The Whipped Honey Butter

Ingredients:

  • 1/2 c. butter, softened
  • 2 tbsp. honey
  • 1 tsp. salt
  • 1/4 tsp. ground cinnamon

Directions:

  1. Preheat oven to 400° and grease a 9” square baking dish with cooking spray.
  2. In a large bowl, whisk together cornmeal, flour, baking powder, cinnamon, nutmeg, baking soda and salt.
  3. In a separate medium bowl, whisk together pumpkin puree, sour cream, brown sugar, and melted butter until smooth.
  4. Add eggs one at a time, beating well between each addition. Pour over the dry ingredients and stir until just combined.
  5. Spread batter in prepared baking dish and bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool before slicing into squares.