Name: Pumpkin Cornbread
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 9 pieces
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); 3/4 cup pumpkin puree (180mL); 1 teaspoon salt (5g); 1/2 teaspoon cinnamon (1g); 1 cup cornmeal (120g); 1 cup flour (120g, whole wheat or regular)

Pumpkin Cornbread is made by adding pumpkin purée to cornbread- easy! It adds moisture to what can be a dry side dish and of course a bit of color goes a long way in any Fall dish.

A piece of pumpkin cornbread on a plate next to several pumpkins

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. Cornbread might be the perfect transition from main course to dessert! 🙂

Pro Tips for Making Pumpkin Cornbread

You can make the cornbread a day or two in advance. Warm in the oven before serving.
I used coconut oil in this recipe but vegetable oil works perfectly well too.
If you don’t have buttermilk on hand use whole milk mixed with 2 teaspoons of white vinegar.
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.
Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.

I love that you don’t have to use a mixer for this recipe, just a little whisking together is all it needs! This cornbread is great with a touch of butter and a drizzle of honey.

Some Substitutions

Go for all veggie oil if you don’t have coconut on hand.
Make this egg-free by adding in a tablespoon of ground flax seeds and three tablespoons of water for each egg.
Substitute the brown sugar for honey or maple syrup if you’re staying away from refined sugars.
Go Dairy-free by using the coconut milk along with a teaspoon of vinegar in place of the buttermilk.

How long will this cornbread keep for?

While it is best out of the oven the cornbread will be fine for three days in the refrigerator if wrapped well. Warm before eating for best results.

Try Serving this with some flavored butter!

Mix half a cup of butter with 1/4 teaspoon cinnamon and 3 tablespoons of brown sugar. Just mix until fully incorporated then serve alongside or on top of your cornbread. Your guests will love it!

What can you add to cornbread?

Jalapeños make a great addition to this dish. You can also add half a can of creamed corn in, just make sure to increase the bake time slightly if doing so.

How to make Pumpkin Cornbread

1. In a large bowl mix the oil and sugar together, then beat in the eggs.

2. Mix in baking soda, salt, buttermilk and pumpkin puree.

3. Add in cinnamon, flour, and corn meal. Mix until incorporated.

4. Oil an 8 x 8 pan and transfer the batter to it. Smooth out and bake at 350F until golden brown.

IF YOU LOVE THIS RECIPE TRY THESE OUT!

Cornbread Pudding

Moist Pumpkin Bread

Butternut Squash Mac and Cheese

Pumpkin Pie Cake

Pumpkin Pie

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!

5 from 2 votes