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    Home > Blog > Seasonal > Pumpkin Cornbread

    Pumpkin Cornbread

    by Teri Lyn Fisher · Published: Oct 16, 2014 · Modified: Feb 6, 2023

    Jump to Recipe
    Pumpkin Cornbread in a skillet with butter on top.

    Hello friends! With all the heat LA has been getting, we welcomed the cooler weather with open arms and embraced it and everything that comes with it. We are so excited to start posting some really cozy recipes. We are going to start out with this Pumpkin Cornbread recipe, and it goes great with all the chowders and chilis you can imagine!  Stay cozy!

    Three cast iron skillets with pumpkin cornbread.

    Our pumpkin cornbread is very easy to make and produces soft and fluffy interior, with a slightly dense and chewy exterior. Yum! If you don’t have mini skillets, using a single 8″ cast iron skillet or a lightly greased 8″x 8″ glass baking dish work great!

    A close up of pumpkin cornbread  batter in cast iron skillets.

    More recipes you might like: 

    Several bowls of kitchen sink chili topped with cheese and green onion with cornbread.
    Kitchen Sink Chili would make a delicious pairing to our pumpkin cornbread!
    Buttermilk Cornbread with Bacon Lime Chili Butter
    Buttermilk Cornbread is another cornbread recipe we have that we paired with a delicious bacon butter.
    A bowl of corn chowder garnished with bacon and cilantro with a spoon.
    Roasted Corn Chowder is a delicious recipe that would also pair perfectly with our Pumpkin Cornbread recipe!
    Three small skillets of pumpkin cornbread freshly baked.

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    Pumpkin cornbread in a cast iron skillet with a piece cut out and butter on top.

    Pumpkin Cornbread

    5 from 4 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 15 minutes mins
    Cook Time: 55 minutes mins
    Total Time: 1 hour hr 10 minutes mins
    Servings: 9

      INGREDIENTS  

    • 1 cup pumpkin puree
    • ¼ cup light brown sugar
    • ¾ teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon ground cloves
    • 1 ¼ cups yellow cornmeal
    • 1 cup all purpose flour
    • 1 tablespoon pure cane sugar
    • 2 teaspoons baking powder
    • ¼ teaspoon salt
    • 1 egg
    • ½ cup (1 stick) unsalted butter, melted and divided
    • 1 cup buttermilk
    • 2 tablespoons honey, warmed plus extra for drizzling
    • salt and pepper to taste

      INSTRUCTIONS  

    • Preheat oven to 400°F. Place three 5 inch cast iron skillets or one 8 inch cast iron skillet (nonstick is fine too) into the oven.
    • Place first 6 ingredients into a small mixing bowl and whisk together. Set aside.
    • In a mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
    • In another bowl whisk together eggs, ¼ cup butter, buttermilk, and honey.
    • Pour wet mixture into dry mixture and stir until well mixed. Fold in pumpkin mixture.
    • Pour remaining butter into heated skillets and carefully swirl to cover all sides.
    • Pour batter into baking dish and bake for 30 to 35 minutes (for the small skillets) or 50 to 55 minutes (for the large skillet) or until a toothpick comes out clean when inserted into the center.
    • Remove from oven and drizzle with a small amount of honey. Cool for 10 to 15 minutes. Serve.
    Calories: 303kcal Carbohydrates: 42g Protein: 6g Fat: 13g Saturated Fat: 7g Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 0.4g Cholesterol: 48mg Sodium: 587mg Potassium: 202mg Fiber: 3g Sugar: 14g Vitamin A: 4623IU Vitamin C: 1mg Calcium: 107mg Iron: 2mg
    CUISINE: American
    KEYWORD: bread, cornbread, pumpkin
    COURSE: Side Dish

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    October 16, 2014 / 27 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Coq Au Vin
    Next Post: Crunchy Ground Beef and Cheesy Tacos Next Post >

    Reader Interactions

    October 16, 2014 / 27 Comments

    Comments

      5 from 4 votes (3 ratings without comment)

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    1. Rebecca

      February 02, 2023 at 5:00 am

      5 stars
      Recipe says 1 Tbs sugar but not when to add it

      Reply
      • Jenny Park

        February 06, 2023 at 10:36 am

        Thanks for catching that error! The recipe has been updated to include the sugar!

        Reply
    2. Jasmin

      November 02, 2017 at 1:51 pm

      I have a personal fav cornbread mix, if I were to use it and add pumkin to it what would I leave out beside the cornmeal and flour?

      Reply
    3. Wendy

      October 04, 2016 at 4:14 pm

      Just a heads up. I noticed the ingredients mention 1 cup sugar but the directions don’t mention when/where to add it. I accidentally left it out because I didn’t see it in there. It was still yummy but would have been better with the sugar :)

      Reply
      • Jenny Park

        October 10, 2016 at 6:38 pm

        Ah! Thanks for letting us know! We’ll make the correction shortly!

        Reply
    4. BB

      September 17, 2016 at 8:46 pm

      What do you serve pumpkin cornbread with? I’ve never heard of this before, but we love pumpkin! Thanks.

      Reply
    5. Jan

      September 12, 2016 at 3:25 pm

      It might just be me, but I don’t think the recipe has been corrected yet to reflect the 1 cup of buttermilk instead of the 2 cups listed. I’m trying this delicious-looking recipe tonight to go with my chili! Perfect!

      Reply
      • Jenny Park

        September 13, 2016 at 1:58 pm

        It has not, but I will change that now! Thanks!

        Reply
    6. beth

      June 29, 2016 at 5:26 pm

      just saw post above, thank for trying to get the link working.

      Reply
      • Teri Lyn Fisher

        July 01, 2016 at 11:51 am

        Hi Beth! Thanks for checking in! The recipe has been updated, hope you enjoy! :)

        Reply
    7. Amy C

      June 14, 2016 at 12:15 pm

      Sorry, the link to the recipe no longer works – now requires a user name and password? Looks good though!

      Reply
      • Jenny Park

        June 14, 2016 at 2:01 pm

        Ah yes, we’re realizing this now and are working on fixing the issue!

        Reply
    8. Lesleigh

      November 24, 2014 at 10:57 pm

      How have I never had pumpkin cornbread before? Oh my goodness, I need to make this immediately. Thank you for showing yet another delicious way for pumpkin to overtake everything, just the way fall should be:)

      Lesleigh

      Reply
    9. Emily

      October 20, 2014 at 8:06 pm

      Are you sure you didn’t mean 1 cup of buttermilk vs. the 2 cups stated? 2 cups seems like a lot of liquid for the amount of dry ingredients. I made the recipe following the instructions exactly, but as I was adding the milk, it looked very soupy! I should’ve followed my gut and only added the one cup. The taste was great, just way too wet.

      Reply
      • Jenny Park

        October 21, 2014 at 6:35 am

        The recipe should definitely have only 1 cup!!! I didn’t even realize I wrote 2! My apologies! I’m glad you still enjoyed it though..corrections to be made asap

        Reply
    10. Angela Brown

      October 20, 2014 at 5:56 pm

      Love this! I made my first batch of pumpkin cornbread last fall, and completely forgot about it until just now! Going to give your recipe a spin this weekend!

      Reply
    11. abby - little city adventures

      October 17, 2014 at 1:45 pm

      I’m making a ton of cornbread for an event next Friday and I may just have to through this in the mix!

      Reply
    12. Sarah | Broma Bakery

      October 17, 2014 at 8:05 am

      I love anything made in a skillet, and cornbread is a personal fave. Pinning this now.

      Reply
    13. The Blonde Chef

      October 17, 2014 at 5:42 am

      Loving how rustic this looks! This would be the perfect side to my tomato soup! Thanks for the recipe!

      Reply
    14. Karen

      October 16, 2014 at 1:53 pm

      Will this recipe work with sweet potato/yam puree? I’d like to use the couple of cans, I have, in the pantry.

      Reply
    15. Liz @ Floating Kitchen

      October 16, 2014 at 12:26 pm

      Looks delicious. Love this little cast iron skillets!

      Reply
    16. Linda | Brunch with Joy

      October 16, 2014 at 12:12 pm

      This looks so delicious! Heading to My Habit Fix to grab the recipe now.

      Reply
    17. Millie l Add A Little

      October 16, 2014 at 11:43 am

      These are so cute in the skillets!! Yum!

      Reply
    18. Laina Turner

      October 16, 2014 at 11:20 am

      This looks so yummy.

      Reply
    19. Laina Turner

      October 16, 2014 at 11:18 am

      This looks great!

      Reply
    20. Abby @ The Frosted Vegan

      October 16, 2014 at 8:39 am

      Pumpkin and cornbread? Love it!

      Reply
    21. Samantha @FerraroKitchen

      October 16, 2014 at 8:25 am

      Being in So Cal..I am SOOO happy it finally dipped below 80!! I cant wait for rain! And this cornbread is just gorgeous!

      Reply

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