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Pumpkin Cornbread Recipe

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This Pumpkin Cornbread recipe combines the warm, comforting flavors of pumpkin and traditional cornbread spices for a moist, slightly sweet bread that’s perfect for fall or any time you crave a cozy treat. Baked to golden perfection and lightly coated with butter, this cornbread is great as a side for soups and stews or simply enjoyed on its own.

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon pumpkin spice
  • 1/4 teaspoon cinnamon
  • 1/2 cup brown sugar

Wet Ingredients

  • 2 tablespoons honey
  • 1/4 cup salted butter (melted and cooled)
  • 2 tablespoons oil (vegetable or canola)
  • 2 whole eggs
  • 1/2 cup milk (whole or reduced fat)
  • 1 cup pumpkin puree (not pumpkin pie filling)

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line a 9×9 inch baking pan with parchment paper to prevent sticking and ensure easy removal.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, cinnamon, pumpkin pie spice, and brown sugar until well combined and evenly distributed.
  3. Combine Wet Ingredients: In a separate small or medium bowl, whisk together the melted butter, oil, milk, eggs, pumpkin puree, and honey until the mixture is smooth and fully incorporated.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients and gently fold them together. Be careful not to over mix—the batter should remain slightly lumpy to keep the cornbread tender.
  5. Bake the Cornbread: Pour the batter into your prepared baking pan and bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean, indicating it is fully cooked.
  6. Finish and Serve: While the cornbread is still warm, spread a thin layer of butter on the top to add moisture and flavor. Allow the cornbread to cool before slicing it into squares. Enjoy warm or at room temperature!

Notes

  • Do not over mix the batter to keep the cornbread moist and tender.
  • Use pure pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
  • You can substitute milk with a milk alternative if desired.
  • For extra flavor, consider adding a handful of chopped nuts or raisins to the batter.
  • This cornbread pairs wonderfully with soups, chili, or roasted autumn vegetables.

Find it online: https://bitezly.com/pumpkin-cornbread-recipe-2/