Name: Pumpkin Cornbread
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 9
Ingredients: 1/2 cup coconut oil (118mL, melted); 2 eggs; 2/3 cup brown sugar (133g, packed, light); 1/2 teaspoon baking soda (3g); 1/2 cup buttermilk (118mL); 1/2 cup pumpkin puree (118mL); 1 teaspoon salt (5g); 1/2 teaspoon cinnamon (1g); 1 cup cornmeal (120g); 1 cup flour (120g, whole wheat or regular); drizzle of honey or maple syrup; pat of butter

If you really want to amp up the moisture of this dish then go ahead and add a 1/4 cup more pumpkin or sour cream to the batter. You can also trade off some of the cornmeal for all purpose flour to give the dish a more “cakey” texture. I think cornbread is best served when warm and fresh out of the oven so if you’re trying to prep before dinner then whisk the dry ingredients in a bowl and in a separate bowl mix the wet ingredients, prepare the pan and just before dinner whisk it all together and pop into the oven.

If you’ve tried this cornbread then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

Pumpkin Cornbread

An easy to make and delicious cornbread perfect for the holidays.

Course Side Dish

Cuisine American

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 9

Calories 210 kcal

Author John K.

Ingredients

INGREDIENTS:

1/2 cup coconut oil 118mL, melted
2 eggs
2/3 cup brown sugar 133g, packed, light
1/2 teaspoon baking soda 3g
1/2 cup buttermilk 118mL
1/2 cup pumpkin puree 118mL
1 teaspoon salt 5g
1/2 teaspoon cinnamon 1g
1 cup cornmeal 120g
1 cup flour 120g, whole wheat or regular
drizzle of honey or maple syrup
pat of butter

Instructions

INSTRUCTIONS:

Preheat to 350 degrees.
Butter and flour an 8-inch baking dish.
Whisk together coconut oil and brown sugar. Add eggs and mix.
Stir in baking soda, buttermilk and pumpkin puree. Add salt, cinnamon, cornmeal and flour. Don’t over mix.
Pour batter into the baking dish.
Smooth with a spatula.
Bake for 25-30 minutes, or golden brown.
Serve with butter and honey.

Nutrition Facts

Pumpkin Cornbread

Amount Per Serving (1 g)

Calories 210 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Saturated Fat 1g 5%

Monounsaturated Fat 3g

Cholesterol 50mg 17%

Sodium 470mg 20%

Total Carbohydrates 31g 10%

Dietary Fiber 3g 12%

Sugars 4g

Protein 4g 8%

* Percent Daily Values are based on a 2000 calorie diet.

IF YOU LOVE THIS RECIPE TRY THESE OUT!

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Spiced Pecan Pumpkin Bread

Pumpkin Pie Cake

Pumpkin Pecan Cake

Discussion

AK says
October 3, 2017 at 5:58 pm

I tried this last night and these taste so good! Loved the pumpkin spices!
Ava says
October 3, 2017 at 5:59 pm

Looks great! Nice seasonal recipe!
Pamela says
October 12, 2017 at 9:23 pm
Has anyone substituted the melted coconut oil with melted butter? Does it discernably change the texture of the cornbread?
- John K. says
  October 13, 2017 at 6:15 pm
  Pamela,
  Coconut oil is an excellent substitute for butter! Hope you enjoy!
  John
Liza (like Minnelli) says
April 2, 2018 at 2:11 am
Do you think it’d be ok to use rehydrated dates as a substitute for the brown sugar?
Also considering using some green banana flour (prebiotic for the win 🙌🙌🙌). I’ll let you know if it turns out.
I’m heading into fall now in Melbourne Aus, so I’m going to be trying all the fall/winter foods now! Yum!!
- John K. says
  April 2, 2018 at 9:14 am
  Liza,
  Rehydrated dates should be okay as a substitute for the brown sugar! Can’t wait to hear how it turns out! Hope you enjoy!
  John

Pumpkin Cornbread