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Pumpkin Cornbread

Pumpkin cornbread made with pumpkin puree, cozy pumpkin pie spice, and a golden bake in a greased 8x8 pan or cast iron skillet. The batter comes together by stirring wet into dry just until combined for a tender, sliceable crumb.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 9 servings
Course: Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 0.3333 cup brown sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 1 tsp pumpkin pie spice
wet ingredients
  • 1 cup pumpkin puree
  • 2 eggs
  • 0.75 cup buttermilk
  • 0.5 cup butter
  • 2 tbsp maple syrup

Equipment

  • 1 cast iron skillet

Method
 

Preheat and prep the pan
  1. Preheat oven to 400F and grease an 8x8-inch pan or 10-inch cast iron skillet. You want the pan ready so the batter can go in right after mixing.
Mix the dry ingredients
  1. Whisk yellow cornmeal, all-purpose flour, brown sugar, baking powder, salt, and pumpkin pie spice until evenly combined. The mixture should look uniformly speckled with no dry clumps.
Mix the wet ingredients
  1. Whisk pumpkin puree, eggs, buttermilk, melted butter, and maple syrup until smooth. The wet mixture should be glossy and consistent in color.
Combine and bake
  1. Stir the wet mixture into the dry ingredients just until combined. Stop as soon as you don’t see streaks, so the cornbread stays tender.
  2. Spread the batter into the prepared pan and smooth the top. Aim for an even layer so it bakes uniformly.
  3. Bake for 22-25 minutes at 400F until golden and a toothpick comes out clean. Look for a set center and browned edges before removing.
  4. Serve warm with butter. Letting it cool slightly helps you cut neat squares.

Notes

Pro tip: when you stir wet into dry, mix only until the flour disappears—overmixing can make the crumb tough. Store covered at room temperature for 2 days or refrigerate for up to 4 days; freeze baked leftovers up to 2 months. For a dietary swap, use a plant-based egg substitute made for baking and plant-based buttermilk (or mix unsweetened nondairy milk with a little lemon juice) to keep it dairy-light.