Pumpkin Cornbread

The perfect addition to your fall table! Tender and moist, this pumpkin cornbread is made from scratch with simple ingredients that you probably already have in your kitchen. Stir together the batter in just 10 minutes, and slather each slice with sweet pumpkin spice butter. From chili and bbq, to roasted chicken, fried fish, and a Thanksgiving turkey, the tasty side dish will soon become a staple on your family’s autumn table.

I make a skillet of cornbread or a batch of corn muffins at least once a week — either to have on hand for quick breakfasts or to serve alongside our supper. When the temperature starts to drop, the air becomes crisp, and fall settles in, this pumpkin cornbread is the perfect twist on a classic recipe. It’s slightly sweet, but not like a cake, and warmly spiced for cozy flavor. Spread each wedge with sorghum butter and you might not even need the entrée!

What is cornbread?

Cornbread refers to any quick bread containing cornmeal, usually leavened by baking powder. Cornmeal is dried and ground corn, and can be found in the baking aisle of grocery stores. This simple, inexpensive bread originated with the Native Americans, who had been using ground corn (maize) for thousands of years.

European settlers in the Southern colonies learned the original recipes and processes for corn dishes from the Cherokee, Chickasaw, Choctaw, and Creek, and soon created their own recipes for using cornmeal in breads similar to those that were familiar in Europe (source). Cornbread has been called a “cornerstone” of Southern cuisine, and is the perfect addition to just about any meal.

This homemade pumpkin cornbread has a more moist, tender texture than other old-fashioned cornbread recipes (thanks to the added moisture from the pumpkin puree), but is still slightly crumbly (as all cornbread should be). While there’s a bit of sugar to offer sweetness, this is not a cake-like cornbread — and is definitely more savory than a loaf of pumpkin bread or a batch of classic pumpkin muffins.

What size skillet for cornbread?

Southern cornbread is typically baked in a preheated cast iron skillet, which gives it a really crispy crust (the best part!). I prefer this 9-inch cast iron skillet for this recipe, but a 10-inch cast iron skillet also works well for thinner slices. I don’t recommend using a skillet that’s larger than 10 inches, or your cornbread will be too thin. If you don’t have a cast iron skillet, you can bake the cornbread in a 9-inch square or round baking dish or cake pan.

Ingredients

This is just a quick overview of the ingredients that you’ll need for a pan of pumpkin cornbread. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.

• Pumpkin puree: make sure that you use a can of pure pumpkin — not pumpkin pie mix or pumpkin pie filling.
• Eggs: give the cornbread structure.
• Brown sugar: for just the right amount of sweetness. I like the richer flavor that you get from dark brown sugar in this recipe, but you can use light brown sugar if that’s what you have on hand.
• Buttermilk: use whole buttermilk for the best flavor and texture. The buttermilk adds moisture to the bread, yields a softer crumb, and provides a slightly tangy flavor and richness. The acid in the buttermilk also activates the leavening agents to help the cornbread rise.
• Vegetable oil: keeps the cornbread moist.
• Self-rising cornmeal mix: use either white or yellow self-rising cornmeal mix. I prefer White Lily brand. This is not plain yellow cornmeal! Instead, self-rising cornmeal mix is a convenient blend of cornmeal, all purpose flour, leavening agents (like baking soda), and salt.
• Pumpkin pie spice: a combination of warm spices, which typically includes cinnamon, nutmeg, ginger, cloves, and allspice.

How to Make Self-Rising Cornmeal

Just like self-rising flour, self-rising cornmeal mix is a staple in most Southern kitchens. If you don’t have any on hand, you can make your own batch of self-rising cornmeal mix to use in this recipe by following these directions.

Why add buttermilk to cornbread?

Buttermilk is another classic Southern pantry staple that we always keep in the fridge! From fluffy pancakes to salad dressing, hoe cakes and biscuits to fried chicken, it’s an important ingredient in so many of our favorite recipes — including this pumpkin cornbread. The buttermilk serves a couple of purposes in this recipe that you can’t achieve with regular milk:

• Flavor: the buttermilk gives the cornbread a nice, subtle tanginess.
• Acidity: the acid in buttermilk helps the cornbread rise, because the acid from the buttermilk reacts with the alkaline baking soda, causing it to give off carbon dioxide. Baking powder will also react with buttermilk’s acidity to a small degree.
• Texture: the fat and acid in the buttermilk also yields a lighter, more tender crumb.

I get my buttermilk at a local country market near our house — and this is the REAL stuff — the liquid that runs off a batch of fresh butter. It makes the most delicious biscuits and cornbread! The buttermilk that you buy in a grocery store is probably just cultured milk (check the label) — which is a far cry from the real thing. If you have access to a local dairy or similar small market, I highly recommend getting your hands on the ultra-thick, ultra-rich buttermilk that will truly make your Southern cornbread stand out.

Buttermilk Substitutes

Don’t have buttermilk? No problem! In a pinch, you can make your own buttermilk at home to use in this recipe. To do so, pour either 1 ¼ tablespoons of freshly squeezed lemon juice or 1 ¼ tablespoons of white vinegar into a large measuring cup. Add enough whole milk to equal 1 ¼ cups of liquid. Give it a stir, let it sit for about 5 minutes, and then use it in the recipe as directed.

How to Make Pumpkin Cornbread

This easy pumpkin cornbread recipe comes together in just minutes, with one bowl and a handful of basic ingredients. Stir together the pumpkin spice butter while the cornbread bakes, and then slather each wedge with the sweet spread while it’s still warm!

1. Whisk together the pumpkin, eggs, brown sugar, buttermilk, and oil in a large mixing bowl until smooth.
2. Add the dry ingredients (cornmeal mix and pumpkin pie spice) to the wet ingredients. Stir until combined.
3. Grease a preheated cast iron skillet with about 2 tablespoons of vegetable oil. I like to use a pastry brush to make sure that the sides of the skillet are coated as well.
4. Pour the batter into the hot, greased skillet.
5. Bake in a 400°F oven until golden brown and cooked through, about 30-35 minutes.
6. While the cornbread is in the oven, prepare the pumpkin spice butter by whisking together the softened butter, sorghum (or molasses), and pumpkin pie spice.
7. Serve each wedge of cornbread with the sweet butter spread.

What to Serve with Pumpkin Cornbread

Serve the cornbread with the pumpkin spice sorghum butter, plain salted butter, honey, honey butter, jam, apple butter, or syrup. As a side dish, the cornbread goes well with any of these dinner entrées:

• Chili (like this Slow Cooker Chili, Classic Beef Chili, Slow Cooker White Chicken Chili, White Bean Chicken Chili, Texas Chili, or Pumpkin Chili)
• Soup (such as Ham and Bean Soup, Beef Barley Soup, Crock Pot Potato Soup, Split Pea Soup with Ham, Chicken Noodle Soup, Pumpkin Soup, Roasted Butternut Squash Soup, Chicken Vegetable Soup, Hamburger Soup, or Creamy Cauliflower Soup)
• Stew (like this Crock Pot Brunswick Stew, Crock Pot Chicken Stew, Irish Stew, Frogmore Stew, or Dutch Oven Beef Stew)
• Beans (such as Appalachian Pinto Beans and Turnip Greens, Black-Eyed Peas, Homemade Baked Beans with Bacon, Southern Lima Beans with Ham, Ranch Style Beans, or Cowboy Baked Beans)
• Barbecue (like these Crock Pot Ribs, Pulled BBQ Chicken, Dutch Oven Beef BBQ, or Pulled Pork)
• Meat (try this Southern Meatloaf, Pan Fried Pork Chops, Oven-Fried Breaded Pork Chops, Dutch Oven Pot Roast, Pork Roast with Gravy, Rosemary Oven Roasted Chicken, or Crispy Roast Chicken with Vegetables)
• Seafood (such as Shrimp and Grits, Crab Cakes, and Shrimp Creole)
• Fried Favorites (such as Fried Chicken, Chicken Fried Steak, Fried Catfish, Oven-Fried Fish, Fried Oysters, or Fried Shrimp)
• Thanksgiving or Christmas Dinner (such as a Smoked Turkey Breast, Maple-Glazed Roasted Turkey Breast, Slow Cooker Turkey Breast, Virginia Brown Sugar Ham, or Pineapple Glazed Ham)

Storage

Cornbread is best when freshly baked and warm from the oven, but you can bake it up to 8 hours in advance and leave it on your counter until ready to serve. To extend the life of your homemade cornbread, store in an airtight container or cover with plastic wrap at room temperature for 1-2 days or in the fridge for up to 1 week.

How to Freeze

Wrapped tightly, you can store cornbread in the freezer for up to 3 months. Thaw on your countertop or in the refrigerator before enjoying.

How to Reheat

To reheat leftover cornbread, wrap in foil and warm in a 325°F oven for about 10 minutes. You can also microwave individual slices of cornbread just until warmed through — about 20-30 seconds.

Recipe Variations

• For savory pumpkin cornbread, cut the sugar to ¼ cup or even less, and add Parmesan cheese and/or chopped fresh herbs (such as rosemary and thyme) in lieu of the pumpkin pie spice.
• If you don’t have pumpkin pie spice in your pantry, use a blend of cinnamon, nutmeg, cloves, allspice, and ginger.
• For the pumpkin spice butter, you can use molasses as a sweetener instead of the sorghum. If you don’t have molasses or sorghum, add some cinnamon or pumpkin pie spice to this whipped honey butter recipe.
• Substitute an equal amount of melted butter, lard, or bacon grease for the vegetable oil.
• Use unsalted butter for a less-salty cornbread. Remember, the self-rising cornmeal mix includes salt.
• Don’t have a cast iron skillet? Bake the cornbread in a greased 8-inch or 9-inch baking dish or cake pan.
• Make your own self-rising cornmeal mix with these directions, or stir together your own buttermilk substitute by following the instructions above.
• Easy Pumpkin Cornbread Muffins: divide the batter between paper-lined cups in a standard muffin tin. Bake in a 350°F oven for 18-20 minutes.

Tips for the Best Pumpkin Cornbread Recipe

• Make sure that you’re using self-rising cornmeal mix — not plain cornmeal. The self-rising mix includes flour, salt, and leavening agents in addition to the cornmeal.
• I prefer this 9-inch cast iron skillet for nice, thick slices. You can also use a 10-inch skillet, which yields slightly thinner slices.
• Use just one cup of 100% pure pumpkin puree (not the entire can). Make sure that you don’t pick up a can of pumpkin pie filling or pumpkin pie mix by accident!
• Use full-fat buttermilk rather than a lower-fat alternative. The fat in the liquid adds richness to the batter and helps to keep the cornbread moist.
• Let the batter rest for 5-10 minutes before baking, if you have the time. This allows the leavening agents to activate and incorporate more air.
• Don’t over-mix the batter or it will become too dense, and you’ll end up with dry cornbread.
• To check if the cornbread is done, insert a toothpick into the center and make sure it comes out clean. Don’t cook for too long, or it can dry out.

More Cornbread Recipes to Try

• Southern Cast Iron Skillet Cornbread
• Sweet Cornbread
• Blueberry Corn Muffins
• Corn Muffins
• Old-Fashioned Southern Corn Sticks
• Hush Puppies
• Hoe Cakes
• Jiffy Cornbread with Creamed Corn
• Jiffy Cornbread Casserole
• Secret Ingredient Jiffy Cornbread
• Southern Cornbread Dressing
• Sweet Cornbread Muffins
• Mexican Cornbread with Cheddar Cheese and Jalapenos
• Honey Cornbread
• Skillet Cornbread

Pumpkin Cornbread

5 from 1 vote

Prep: 10 minutes minutes

Cook: 35 minutes minutes

Total: 45 minutes minutes

Servings 8 slices

Calories 233 kcal

The perfect addition to your fall table! Tender and moist, this pumpkin cornbread is made from scratch with simple ingredients that you probably already have in your kitchen.

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Equipment

• 1 9-inch cast iron skillet

Ingredients

  

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For the Cornbread:

• 1 cup canned pumpkin puree
• 2 large eggs, lightly beaten
• ⅓ cup packed brown sugar
• 1 ¼ cups whole buttermilk, well shaken
• ¼ cup vegetable oil (plus extra for greasing the skillet)
• 2 cups self-rising cornmeal mix (not plain cornmeal)
• 1 teaspoon pumpkin pie spice

For the Pumpkin Spice Sorghum Butter:

• ½ cup (1 stick) salted butter, at room temperature
• 1 tablespoon sorghum (or sub with molasses)
• ½ teaspoon pumpkin pie spice

Instructions

• Place a 9-inch or 10-inch cast iron skillet in the oven while you preheat the oven to 400°F.
• In a large bowl, whisk together the pumpkin, eggs, brown sugar, buttermilk, and oil until smooth. Add the cornmeal mix and pumpkin pie spice; stir until combined.
• Carefully remove the hot skillet from the oven. Add about 2 tablespoons of vegetable oil to the skillet and spread to coat the bottom and sides of the pan (I use a pastry brush for this step).
• Pour the batter into the hot skillet.
• Bake for 30-35 minutes, or until golden brown and cooked through.

To Make the Pumpkin Spice Sorghum Butter:

• In a medium bowl, whisk together the butter, sorghum, and pumpkin pie spice until smooth. Serve with cornbread.

Notes

• Make sure that you’re using self-rising cornmeal mix — not plain cornmeal. The self-rising mix includes flour, salt, and leavening agents in addition to the cornmeal.
• I prefer this 9-inch cast iron skillet for nice, thick slices. You can also use a 10-inch skillet, which yields slightly thinner slices.
• Use just one cup of 100% pure pumpkin puree (not the entire can). Make sure that you don’t pick up a can of pumpkin pie filling or pumpkin pie mix by accident!
• Use full-fat buttermilk rather than a lower-fat alternative. The fat in the liquid adds richness to the batter and helps to keep the cornbread moist.
• Let the batter rest for 5-10 minutes before baking, if you have the time. This allows the leavening agents to activate and incorporate more air.
• Don’t over-mix the batter or it will become too dense, and you’ll end up with dry cornbread.
• To check if the cornbread is done, insert a toothpick into the center and make sure it comes out clean. Don’t cook for too long, or it can dry out.

Nutrition

Serving: 1slice cornbreadCalories: 233kcalCarbohydrates: 45gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 45mgSodium: 620mgPotassium: 231mgFiber: 4gSugar: 12gVitamin A: 5010IUVitamin C: 1mgCalcium: 194mgIron: 3mg

Keyword: pumpkin cornbread

Course: bread, Side Dish

Cuisine: American, Southern

Author: Blair Lonergan

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