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A cast iron skillet filled with pumpkin cornbread that is sliced and some pieces are missing.
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4.69 from 19 votes

Pumpkin Cornbread

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 minutes
Cook Time25 minutes
0 minutes
Total Time20 minutes
Course: Bread
Cuisine: Southern
Servings: 8 servings
Calories: 442kcal


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
  • 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


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.


Discover more tips and tricks in the post above for making the best pumpkin cornbread!
  • 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.


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