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!
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!
More recipes you might like:
Pumpkin Cornbread
Servings:
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
Did you make this recipe? We want to see!
tag @SpoonForkBacon and #SpoonForkBacon on Instagram
Recipe says 1 Tbs sugar but not when to add it
Thanks for catching that error! The recipe has been updated to include the sugar!
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?
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 :)
Ah! Thanks for letting us know! We’ll make the correction shortly!
What do you serve pumpkin cornbread with? I’ve never heard of this before, but we love pumpkin! Thanks.
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!
It has not, but I will change that now! Thanks!
just saw post above, thank for trying to get the link working.
Hi Beth! Thanks for checking in! The recipe has been updated, hope you enjoy! :)
Sorry, the link to the recipe no longer works – now requires a user name and password? Looks good though!
Ah yes, we’re realizing this now and are working on fixing the issue!
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
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.
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
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!
I’m making a ton of cornbread for an event next Friday and I may just have to through this in the mix!
I love anything made in a skillet, and cornbread is a personal fave. Pinning this now.
Loving how rustic this looks! This would be the perfect side to my tomato soup! Thanks for the recipe!
Will this recipe work with sweet potato/yam puree? I’d like to use the couple of cans, I have, in the pantry.
Looks delicious. Love this little cast iron skillets!
This looks so delicious! Heading to My Habit Fix to grab the recipe now.
These are so cute in the skillets!! Yum!
This looks so yummy.
This looks great!
Pumpkin and cornbread? Love it!
Being in So Cal..I am SOOO happy it finally dipped below 80!! I cant wait for rain! And this cornbread is just gorgeous!