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Pumpkin Cornbread Recipe

Pumpkin Cornbread Recipe
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4.7 from 29 reviews

This Pumpkin Cornbread recipe combines the warm flavors of pumpkin, cinnamon, and nutmeg with the comforting texture of traditional cornbread. It’s an easy and delicious side dish perfect for fall gatherings or as a tasty accompaniment to soups and stews.

Ingredients

Units Scale

Dry Ingredients:

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Wet Ingredients:

  • 1 cup canned pumpkin purée
  • 1/2 cup buttermilk
  • 1/3 cup brown sugar (packed)
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven: Preheat the oven to 375°F (190°C) and prepare an 8×8-inch baking dish.
  2. Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. Combine wet ingredients: In a separate bowl, mix pumpkin purée, buttermilk, brown sugar, eggs, melted butter, and vanilla extract until smooth.
  4. Combine wet and dry: Pour wet ingredients into the dry ingredients and stir until just combined.
  5. Bake: Pour the batter into the prepared dish and bake for 25–30 minutes until a toothpick inserted in the center comes out clean.
  6. Cool and serve: Let the cornbread cool for 10 minutes before slicing and serving.

Notes

  • For a dairy-free version, use almond milk with vinegar instead of buttermilk and plant-based butter.
  • This cornbread pairs well with chili or honey butter for a sweet twist.

Nutrition

Find it online: https://easy-tapas-recipes.com/pumpkin-cornbread-recipe-2/