Pumpkin Cornbread

This tender pumpkin cornbread is made from scratch with brown sugar and Greek yogurt, then brushed with a warm maple butter glaze. It's lightly sweet, easy to mix in two bowls, and perfect with chili, soup, or a holiday dinner.

Course Side Dish

Cuisine American, Southern

Keyword maple pumpkin cornbread, pumpkin cornbread, pumpkin cornbread recipe

Prep Time 15

Cook Time 30

Resting Time 15

Total Time 1

Servings people

Calories 180kcal

Author Blair Lonergan

Equipment

8 x 8-inch baking pan

Ingredients

For the cornbread:

1 cup all-purpose flour
1 cup finely ground yellow cornmeal
1 ½ teaspoons baking powder
½ teaspoon kosher salt
½ teaspoon baking soda
1 cup pumpkin puree
⅓ cup plain Greek yogurt (or sour cream)
½ cup (1 stick) salted butter, melted
½ cup light brown sugar (or ⅓ cup for less-sweet cornbread)
2 large eggs
¼ cup roasted salted pumpkin seeds (pepitas), optional

For the maple butter glaze:

2 tablespoons salted butter, melted
2 tablespoons maple syrup
Pinch of cayenne, optional

Instructions

Prep the pan. Preheat the oven to 350°F. Grease or butter an 8x8-inch baking pan, then line it with a parchment paper sling.
Mix the dry ingredients. In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and baking soda.
Mix the wet ingredients. In a separate bowl, whisk together the pumpkin, yogurt, melted butter, brown sugar, and eggs.
Combine the batter. Add the wet ingredients to the dry ingredients. Stir just until combined and no dry streaks remain. A few small lumps are fine, so don't overmix.
Fill the pan. Spread the batter evenly in the prepared pan. Sprinkle the pepitas over the top.
Bake. Bake until the top is set, the edges are lightly golden, and a toothpick inserted in the center comes out clean or with a few moist crumbs, about 30 to 40 minutes.
Make the maple butter. When the cornbread has about 5 minutes left in the oven, whisk together the warm melted butter, maple syrup, and cayenne in a small saucepan or microwave-safe bowl.
Glaze. Brush the maple butter over the top of the cornbread as soon as it comes out of the oven.
Rest and serve. Let the cornbread stand for at least 10 to 15 minutes before slicing. Serve warm or at room temperature.

Notes

Use pure pumpkin. Use canned 100% pumpkin puree, not pumpkin pie filling. If using homemade puree, blot or drain it first so the cornbread doesn't turn out dense.
Adjust the sweetness. Use 1/3 cup brown sugar and add the cayenne to the glaze for a less-sweet cornbread to serve with chili.
Yogurt swaps. Sour cream works in equal amounts. Buttermilk also works, but the batter will be a little thinner.
Skillet or muffins. Bake in a greased 9-inch cast iron skillet, starting to check a few minutes early, or divide among 12 lined muffin cups and bake at 375 degrees F, start checking around 15 minutes.
Make ahead. Bake up to 1 day ahead without the glaze, wrap tightly, and store at room temperature. Rewarm and brush with fresh maple butter before serving.
Storage. Keep covered at room temperature for up to 2 days or refrigerated for up to 5 days.
Freezing. Wrap cooled squares individually and freeze in a freezer bag for up to 3 months. Thaw at room temperature.

Nutrition