Pumpkin Cornbread

Jocelyn (Grandbaby Cakes) Headshot By Jocelyn (Grandbaby Cakes)
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Baking cornbread is in my blood so I needed to make a fall version that gives me all the feels of the classic but feels perfect for that season. My bomb pumpkin cornbread is it. I use brown butter, along with canned pumpkin for ease plus a little spice and sweetness. It’s nice and tender giving a little Jiffy goodness to the mix. I love serving it with chili when the winter gets chilly.

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Close up of a slice brown butter pumpkin cornbread topped with butter.

How to Make Pumpkin Cornbread

Step 1: Make the Browned Butter

  1. Place the butter in a saucepan over medium heat.
  2. 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.
A collage showing the butter in a pan and then after it's melted and starting to brown.

Step 2: Make the Pumpkin Cornbread

  1. Whisk together the all-purpose flour, cornmeal, baking powder, sugar, and cinnamon in a large bowl.
  2. Combine the buttermilk, canned pumpkin, eggs, vanilla extract, oil, and cooled browned butter in another bowl and whisk together.
  3. Slowly add the wet mixture to the dry mixture.
  4. Mix them together until they are well combined. Be careful you don’t overmix the batter.
  5. Add the cornbread mixture to a greased cast-iron skillet.
  6. Place it in the oven and bake until the cornbread is done.
A collage of images from making the pumpkin cornbread batter to baking it in a skillet.

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A cast iron skillet filled with pumpkin cornbread that is sliced and some pieces are missing.

Pumpkin Cornbread Recipe

This pumpkin cornbread is made with brown butter and served with a side of cinnamon butter and is so good you'll second guess sharing!
4.71 from 24 votes
Prep Time 10 minutes
Cook Time 25 minutes
0 minutes
Total Time 20 minutes
Author: Jocelyn Delk Adams
Course: Bread
Servings: 8 servings

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
US Customary – Metric

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

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.

Nutrition

Calories: 442kcal | Carbohydrates: 44g | Protein: 6g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 94mg | Sodium: 97mg | Potassium: 321mg | Fiber: 2g | Sugar: 16g | Vitamin A: 3815IU | Vitamin C: 0.8mg | Calcium: 112mg | Iron: 1.9mg
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Recipe Tips

  • Always Check the Cornmeal First: It’s important to check your cornmeal for rancidity before baking! Rancid cornmeal will smell stale and musty.
  • Consider the Sugar a Variable: If you like sweeter cornbread, add a ¼ cup of sugar or more for every cup of dry ingredients. Adjust how you like it.
  • Put Away the Electric Mixer: Mix by hand so you don’t overmix and make it dense. Having a few lumps is all good.
  • Use a Cast-Iron Skillet. It always gives you a nice crust and even bake.
  • 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.

Serving Suggestions

A slice of pumpkin cornbread topped with cinnamon butter on a plate.

Recipe Help

What keeps cornbread moist?

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.

What makes Southern cornbread different from other types of 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.

More Cornbread Recipes

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Filed Under:  Cornbread, Fall Recipes, Oven, Thanksgiving

Comments

  4. I LOVE THIS CORNBREAD! So do my mom, dad, son, and fiance 🙂 I was inspired to experiment…I made a Carrot and ginger cornbread using elements from this recipe…I paired it with spicy red lentil soup…yummy! Thanks for the ideas and twists on everyday foods!

    Reply

    1. Hooray Marita! I am so glad this recipe worked out for you. I also really love this cornbread recipe!

  7. I had a feeling I’d love this right from the start. . .and I wasn’t disappointed tonight when I made it. It is possibly the best cornbread I’ve ever eaten. Tender, light and tasty with just the right moistness. My husband spread butter on his serving; I thought mine was perfect as is, just warm out of the oven but I could see a little drizzle of honey sending this over the top. I don’t have a cast iron skillet so used a stoneware baker. I didn’t add the vanilla but found the small amount of cinnamon to be just enough to give it a little zing without overpowering the delicate pumpkin flavor. This will be our new go-to cornbread recipe. Thanks, Jocelyn.

    Reply

    1. So happy you had such a great experience! I think it is one of my fave cornbread recipes too!

  9. Gosh I love cornbread too and this version sounds amazing! Cornbread with pumpkin and cinnamon butter, yum and yum!

    Reply

    1. Thanks so much! I seriously enjoyed this cornbread. Fresh out of the oven, it is beyond heavenly!

  10. Brown butter and cinnamon butter make everything better! I am kind of cornbread obsessed and am also kind of in love with your version!

    Reply
4.71 from 24 votes (5 ratings without comment)

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