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+ servings
A cast iron skillet filled with pumpkin cornbread that is sliced and on white plates with cinnamon butter
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4.34 from 9 votes

Brown Butter Pumpkin Cornbread

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.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Bread
Cuisine: Southern
Servings: 8 servings
Calories: 442kcal


For the Cornbread:

  • 1/2 stick salted butter
  • 1 cup all-purpose flour
  • 1 cup corn meal
  • 1 tablespoon baking powder
  • 1/2 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup buttermilk
  • 2/3 cup canned pumpkin
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 cup canola or vegetable oil
  • Shortening

For the Cinnamon Butter:

  • 1/2 cup unsalted butter softened
  • 4 teaspoons packed brown sugar
  • 1/4 teaspoon ground cinnamon


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, corn meal, 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.


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