Pumpkin Cornbread Recipe

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

4.71 from 24 votes

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!

Prep Time10

Cook Time25

Total Time20

Course: Bread

Cuisine: Southern

Servings: servings

Calories: 442kcal

Author: Jocelyn Delk Adams

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

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.

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