You are in for a treat with this Pumpkin Cornbread recipe that’s just oozing with the essence of Autumn. Now, lean in close for the secret ingredient – it’s brown butter, y’all! This little game-changer infuses our cornbread with a deep, nutty flavor, hugging those warm, earthy notes and dancing with a whisper of pumpkin sweetness. Whether it’s gracing your Thanksgiving feast or jazzing up a cozy fall meal, this pumpkin cornbread is about to become your new seasonal favorite!
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Cornbread is in my blood. Walk me into a random kitchen, toss me an apron, blindfold me, and I could still whip up some cornbread in less than 30 minutes. What can I say? It’s a gift. Moist, tender, and sweet, cornbread is the ultimate mash-up between a bread and a cake. And anything that tastes like cake is legit a fave of mine.
Cornbread can be served in both sweet and savory varieties, making for an incredible appetizer, side, or snack.
Now, if you don’t have a foolproof cornbread recipe in rotation, you’re doing something wrong. For this fall-inspired cornbread, I’ve switched things up a bit in my classic cornbread recipe to make it more autumn-appropriate!
If you love cornbread, you definitely need to try my Brown Butter Honey Cornbread or these Corn Muffins.
Why You’ll Love This Easy Pumpkin Cornbread
- Incredible Flavor Fusion: Combining browned butter and pumpkin in this cornbread recipe creates a unique blend of rich, nutty, and sweet flavors that dance harmoniously on your taste buds.
- Full of Autumn Flavors and Comfort: It’s like a warm hug from the season itself, bringing instant comfort and coziness to your home. You’re going to love serving it with your favorite chilis, soups, and stews this season.
- Moist and Tender: While my cornbread recipe is already plenty moist and tender, the addition of pumpkin makes it even more so! Each bite is perfect.
- Nutritional Boost: Pumpkin is packed with vitamins and fiber, adding a healthy touch to this indulgent treat.
- Easy to Make: This pumpkin cornbread recipe is straightforward and easy to follow. It’s perfect for both novice and experienced bakers.
Ingredients
Darn it, this recipe is so addictive, especially when you add my cinnamon butter to the mix. You may make a batch every single weekend, like I did when I used the excuse of constant recipe testing to ensure perfection for the blog. Glad no one in my household complained. Here’s what you need to try it out yourself:
- Cornmeal: Cornmeal is available in a variety of grind sizes. The texture, from fine to coarse, of the corn grain chosen determines the texture of the resulting cornbread. I prefer to use a stone-ground variety for a more textured bite but I recommend that you explore and find your own personal preference.
- All-Purpose Flour: Some folks prefer a mixture of whole wheat flour and cornmeal for an earthier texture and flavor. I prefer a lighter, more tender cornbread but either will work!
- Baking Powder: Cornbread doesn’t rise as much as a traditional cake so only a bit of rising agent is needed.
- Granulated Sugar: Let’s be honest, I like my cornbread a bit sweeter than most. Feel free to do you on this one and use less if that’s how you prefer things!
- Cinnamon: Adds spice, warmth, and even richness to this pumpkin cornbread.
- Salted Butter: Smooth and creamy, butter adds luxury to this bread, and the added salt helps to balance out the sugar a bit.
- Buttermilk: Buttermilk brings a pleasant tang while also tenderizing the cornbread to create a softer texture.
- Canned Pumpkin: An easy way to add pumpkin. It’s earthy and sweet, making it an incredible flavor addition.
- Eggs: Eggs both bind our batter and add color to the cornbread.
- Vanilla: Adds a wonderfully floral aroma that blends perfectly with the pumpkin and cinnamon notes.
- Oil: Oil introduces extra moisture. Feel free to use any neutral oil you have on hand!
- Cinnamon Butter: This extra addition to your cornbread is made with brown sugar, unsalted butter, and cinnamon. It adds an irresistible layer of decadence. You won’t know how you lived without it!
How to Make Pumpkin Cornbread
This recipe goes together in just a few simple steps. Here’s a look at the highlights to get you started.
Step 1: Make the Browned Butter
- Place the butter in a saucepan over medium heat.
- Cook until the butter begins to brown. Keep a close watch and be careful not to burn! When it’s ready remove it from the heat and allow it to cool.
Step 2: Make the Pumpkin Cornbread
- Whisk together the all-purpose flour, cornmeal, baking powder, sugar, and cinnamon in a large bowl.
- Combine the buttermilk, canned pumpkin, eggs, vanilla extract, oil, and cooled browned butter in another bowl and whisk together.
- Slowly add the wet mixture to the dry mixture.
- Mix them together until they are well combined. Be careful you don’t overmix the batter.
- Add the cornbread mixture to a greased cast-iron skillet.
- Place it in the oven and bake until the cornbread is done.
Tips
Wanna make pumpkin cornbread like a Southern pro? Follow my tips for baking the best cornbread EVER!
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- Always Check the Cornmeal First: Most cornmeals have a similar lifespan to that of flour, about a year. It’s important to check your cornmeal for rancidity before baking! Rancid cornmeal will smell stale and musty while a good cornmeal will have a sweeter smell.
- Consider the Sugar a Variable: Everyone has their own preference when it comes to the sweetness of a quick bread. A sweeter cornbread will have a ¼ cup of sugar or more for every cup of dry ingredients which includes the cornmeal and flour. Adjust the ratios according to your own preference or according to the dishes you are serving along with your cornbread.
- Put Away the Electric Mixer: Mixing by hand eliminates the risk of over-mixing. It’s actually a good thing to have a few lumps in the batter. They will hydrate during baking and give your bread a rustic, craggy look.
- Use a Cast-Iron Skillet. Many of us love a crustier cornbread, it’s a perfect balance of texture. A dark pan will produce a better crust than a light pan. So if you want the crustiest cornbread, use a cast-iron skillet!
- Watch Your Browned Butter as it Cooks. It can go from lightly browned to burnt in a matter of seconds or minutes. I suggest keeping yourself close to the stove as it cooks.
Popular Substitutions & Additions
- Add Some Corn Kernels. For a more rustic, slightly chunkier pumpkin cornbread, mix in a half cup of drained canned corn or thawed-out frozen corn to the mixture.
- Whole Wheat Cornbread: Swap half or all of the all-purpose flour to make your cornbread a bit more rustic and nutty. One note about whole wheat flour is that it absorbs a bit more liquid so if your batter seems overly thick you may need to add a bit more buttermilk.
- Swap the Pumpkin for Another Winter Squash. Pureed butternut squash makes an excellent alternative. In many cases, these squash may be slightly less sweet and will taste slightly different than when made with pumpkin but it’s worth experimenting!
- More Complex Spice Blend: Swap out the cinnamon with pumpkin pie spice for more complex notes of cinnamon, nutmeg, cloves, and allspice. Or simply add a pinch of nutmeg along with the cinnamon.
- Spicy-Sweet Pumpkin Cornbread: Throw in some chopped jalapenos to add a bit of heat that works beautifully with the sweet flavors.
How to Serve
- Add it to a Bowl of Chili. Chili and cornbread are a match made in heaven!
- Enjoy it With Your Favorite Soups and Stews. I love it with this carrot ginger soup, my spicy black bean soup.
- Serve it With These Southern Classics. Any dishes you’d normally serve up with cornbread, such as , collard greens, pinto beans, and neck bones go together great.
- Add it to Your Thanksgiving Table. Indulge in the pumpkin goodness of this cornbread along with other holiday favorites such as, fried turkey, sweet potato casserole, and pumpkin pie.
How to Store & Reheat Pumpkin Cornbread
Let it chill out and cool down completely first. You don’t want any of that moisture creeping up and making it soggy. That’s where your paper towels come in clutch! When you’re storing, go for a sealed container or a zip-lock bag.
Now, lay a paper towel at the bottom of your chosen storage spot, then gently crown your cornbread with another sheet on top before you seal the deal.
When you’re ready to dive back in, you can totally enjoy it at room temp, or give it a quick zap in the microwave for a hot sec. If you’re feeling extra, wrap it in foil and slide it into a 350° F oven for like 8-10 minutes – just until it’s all warm.
How long will pumpkin cornbread last?
It will last up to three days when stored as indicated above and kept at room temperature. You can extend its shelf-life in the fridge up to five days.
Can I freeze pumpkin cornbread?
Yep, you can! Store it as mentioned above and freeze it for up to three months. Thaw it out in the fridge overnight and then serve or reheat.
Frequently Asked Questions
It works in both ways! This cornbread recipe and most Southern cornbread recipes are sweet and work well for a wide variety of uses from savory to sweet. If you prefer a less sweet cornbread it’s easy enough to add less sugar to make it more on the savory side. Many savory cornbreads also add chilies, cheese, herbs, or bacon to create different savory flavor profiles.
Buttermilk, oil, and in this recipe, pumpkin puree are key to creating a moist cornbread. As long as you follow the recipe you likely won’t have any issues with dry cornbread. For the best texture, avoid overmixing, and don’t overbake your cornbread.
Southern cornbread is definitely sweeter than cornbread from other areas of the United States. It also tends to be more cakelike in texture and is often cooked in a skillet rather than a baking pan.
If you want to change things up this fall, this Browned Butter Pumpkin Cornbread is the ultimate blend of autumn flavors. It captures all the fall feels in every bite. It’s perfect for all types of autumn celebrations from a snack by the fire to a side dish for a hearty dinner or as the star of your Thanksgiving table.
More Cornbread Recipes
Seriously, when isn’t cornbread appropriate? With parents from Mississippi, you can ensure that this quick bread was always on the table around dinner time growing up. Use a few of my family’s greatest cornbread recipes to start a few family traditions of your own! Check ‘em out:
- Southern Hot Water Cornbread
- Corn Spoonbread
- Johnny Cakes
- Mexican Cornbread
- Southern Hush Puppies
- Sweet Potato Cornbread
Pumpkin Cornbread
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Ingredients
For the Cornbread:
- ½ stick salted butter
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- ½ cup granulated sugar
- ¼ teaspoon ground cinnamon
- ¾ cup buttermilk
- ⅔ cup canned pumpkin
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ¼ cup canola or vegetable oil
- Shortening
For the Cinnamon Butter:
- ½ cup unsalted butter softened
- 4 teaspoons packed brown sugar
- ¼ teaspoon ground cinnamon
Instructions
For the Cornbread:
- Preheat Oven to 400 degrees.
- In a saute' pan, melt butter over medium heat and wait until butter begins to brown. Be careful not to burn! Remove from heat and cool.
- In a large bowl, whisk together all-purpose flour, cornmeal, baking powder, sugar and cinnamon until well mixed. In a separate medium sized bowl, whisk together buttermilk, canned pumpkin, eggs, vanilla extract, oil and browned butter.
- Slowly add wet mixture to dry mixture and mix together until well combined. Don't overmix.
- Coat cast iron skillet with shortening or spray with non stick baking spray until fully covered. Add cornbread mixture to skillet. Place in oven for 22-25 minutes until cornbread is done. Remove from oven and serve.
For the Butter:
- Whip all ingredients together until smooth and fluffy. Serve with the cornbread.
Notes
- Always Check the Cornmeal First: Most cornmeals have a similar lifespan to that of flour, about a year. It’s important to check your cornmeal for rancidity before baking! Rancid cornmeal will smell stale and musty while a good cornmeal will have a sweeter smell.
- Consider the Sugar a Variable: Everyone has their own preference when it comes to the sweetness of a quick bread. A sweeter cornbread will have a ¼ cup of sugar or more for every cup of dry ingredients which includes the cornmeal and flour. Adjust the ratios according to your own preference or according to the dishes you are serving along with your cornbread.
- Put Away the Electric Mixer: Mixing by hand eliminates the risk of over-mixing. It’s actually a good thing to have a few lumps in the batter. They will hydrate during baking and give your bread a rustic, craggy look.
- Use a Cast-Iron Skillet. Many of us love a crustier cornbread, it’s a perfect balance of texture. A dark pan will produce a better crust than a light pan. So if you want the crustiest cornbread, use a cast-iron skillet!
- Watch Your Browned Butter as it Cooks. It can go from lightly browned to burnt in a matter of seconds or minutes. I suggest keeping yourself close to the stove as it cooks.
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First time trying one of your recipes and i made the pumpkin cornbread!!! Wow! Thats the best ever-ever CORNBREAD I made. It was all gone! No left overs. They kept asking for the recipe. So moist and DELICIOUS. My son put a scoop of vanilla ice cream on top! Looking forward to trying more of your recipes!!!!!
Oo boy, I love that idea of adding vanilla ice cream on top!!!
OMG!!! You won’t believe this but just this morning I was thinking about making pumpkin cornbread wishing I had a recipe and…..BOOM!!! Here it is!!! Thank you, I’m headed into the kitchen right now
Hope you loved it!
I can’t wait to try this! I’m allergic to white flour so excited to see I can substitute whole wheat flour and make the adjustments accordingly.
I can’t wait to hear how it turns out for you.
What sized pan do we use? Also I will preheat my pan first and use lard to coat the pan very well.
But what sized pan? Thank you. Look forward to making this tonight
A 10 inch cast iron skillet is what I use!
I am speechless! Never has a recipe so completely surprised me. I figured it would be good – because…cornbread! but the taste is complex, flavorful and light. The brown butter does not give an overtly brown-butter taste, nor does the pumpkin but both flavor this so uniquely! Truly, one of my favorite recipes of all time! Thank you, so much!
I made this this morning with roasted pumpkin from my garden. I did not know what size pan to use so I used my 12″. I see now from the comments, and I agree, 10″ would be a thicker bread.
I like the thinner version too. Next time I will try pumpkin pir spice.
What I did do differently- I coated my skillet with lard and preheated it as the oven was preheating. It gave the cornbread a nice buttery crust on the bottom.
Oo great idea to use lard!
Hi – what size cast iron do you bake it in, please 🙂
Hi Debbie, I use a 10 inch!
I love cornbread and it’s so fun to add a delicious fall twist to it with pumpkin. My family will be eating this up!
This is now my go-to recipe for cornbread. It’s the best! Thank you so much for sharing it.
I’m one of those people that love pumpkin everything. So this will definitely go in my seasonal rotation. Thanks!
I’m one of those people that love pumpkin everything. So this will definitely go in my seasonal arsenal. Thanks!