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

Pumpkin Cornbread

Teri & Jenny
No ratings yet
Prep Time 15 mins
Cook Time 55 mins
Course Side Dish
Cuisine American
Servings 8
Calories 341 kcal


  • 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


  • 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, 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.


Serving: 1servingCalories: 341kcalCarbohydrates: 47gProtein: 6gFat: 15gSaturated Fat: 8gCholesterol: 54mgSodium: 225mgPotassium: 217mgFiber: 4gSugar: 15gVitamin A: 5200IUVitamin C: 1mgCalcium: 119mgIron: 2mg
Keyword bread, cornbread, pumpkin
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