Description
Soft, moist, and subtly sweet, this Pumpkin Cornbread blends classic cornbread with smooth pumpkin and warm spices. It’s a cozy side or snack that elevates any meal with its seasonal flair and tender crumb.
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
½ cup granulated sugar (or brown sugar)
2 tsp baking powder
½ tsp baking soda
1 tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
1 cup canned pumpkin puree
2 large eggs
½ cup milk (or buttermilk)
½ cup melted butter (or vegetable oil)
1 tsp vanilla extract
Instructions
- Preheat oven to 375 °F (190 °C). Grease an 8×8″ baking pan or line it with parchment.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, whisk pumpkin puree, eggs, milk, melted butter, and vanilla until smooth.
- Pour wet ingredients into dry and stir gently until just combined—do not overmix.
- Spread batter evenly in the prepared pan. Bake 20–25 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
- Let cool in pan for 10 minutes, then slice and serve warm.
Notes
Use brown sugar for a richer, deeper flavor.
Add-ins like corn kernels or green chilies add texture and flavor.
Can be made dairy-free or gluten-free with simple substitutions.
Check for doneness early to avoid overbaking and dryness.
Pairs wonderfully with soups, chili, or butter and honey.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 10g
- Sodium: 270mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
