Description
This Pumpkin Cornbread recipe combines the sweetness and warmth of pumpkin and spices with the classic texture of cornbread. Moist and flavorful, it’s perfect for fall meals or as a comforting side any time of the year.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups yellow cornmeal
- â…“ cup flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
Wet Ingredients
- 1 large egg
- 1 cup pumpkin puree
- 1 ¼ cups buttermilk (or 1 cup plus 3 tablespoons regular milk with 1 tablespoon white vinegar stirred in)
- ¼ cup butter (melted and slightly cooled)
- 2 tablespoons maple syrup
Instructions
- Prep: Preheat the oven to 425°F (220°C). Lightly grease a 7×11 inch rectangular baking dish. Gather and measure all your ingredients for ease of use.
- Dry ingredients: In a large bowl, whisk together the yellow cornmeal, flour, granulated sugar, baking powder, ground cinnamon, pumpkin pie spice, and salt until well combined.
- Wet ingredients: In another bowl or a large measuring jug, whisk together the egg, pumpkin puree, buttermilk (or milk with vinegar), melted butter, and maple syrup until the mixture is smooth and homogenous.
- Combine batter: Pour the wet ingredients into the bowl with the dry ingredients. Using a spoon or spatula, gently fold the mixture together just until combined. Avoid overmixing to keep the cornbread tender.
- Bake: Pour the batter evenly into the prepared baking dish. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool and serve: Allow the cornbread to cool for 10-15 minutes in the pan on a wire rack. Serve warm, cut into squares or slices as desired.
Notes
- Use buttermilk for best flavor and tenderness, or make a substitute by stirring white vinegar into milk.
- Do not overmix the batter to ensure a light texture.
- For extra flavor, you can add chopped nuts or a handful of raisins to the batter.
- Store leftovers wrapped at room temperature for 2-3 days or refrigerate for up to a week.
- Reheat gently in the oven or microwave before serving.
