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A piece of pumpkin cornbread on a small white plate with butter on top

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 pieces
Calories 210kcal



  • 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



  • 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.
    Pumpkin Cornbread
  • Pour batter into the baking dish. 
    Pumpkin Cornbread
  • Smooth with a spatula.
    Pumpkin Cornbread
  • Bake for 25-30 minutes, or golden brown.
  • Serve with butter and honey.



  • 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.


Serving: 1g | Calories: 210kcal | Carbohydrates: 31g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 50mg | Sodium: 470mg | Fiber: 3g | Sugar: 4g