Pumpkin Cornbread
This pumpkin cornbread is the perfect fall side dish – infused with real pumpkin, fall spices, and brown sugar, it’s the perfect savory-sweet bread you crave. It will pair gorgeously with anything you serve it with. Top it with homemade honey cinnamon butter!
This skillet cornbread is so easy and simple to make and it is PERFECT for fall! It only requires a few ingredients but it’s well worth the few minutes you spend mixing it together.
Real pumpkin puree, a touch of brown sugar, and pumpkin pie spice (affiliate link) mix combine to create this magical semi-sweet, semi-savory bread that is just as lovely beside a bowl of chili as it is as a sweet treat.
Serve this warm with honey cinnamon butter or either some local honey or a good quality maple syrup. It turns out to be almost a dessert!
For me, the return of crisper and cooler temperatures also heralds the return of warm and hearty comfort foods! For the most part, I think keeping homemade breads, stews and the like sacred to the cooler months is special.
We try to eat very seasonally, so spring and summer is all about fresh produce – lots of salads, lighter meals, things like that. But then once the weather turns I can’t help but crave all things warm and loaded with carbs. Do you do the same?
How to make pumpkin cornbread
This recipe is very simple to make! Here is a brief overview of the recipe to give you an idea of how it works. For the full set of directions and measurements, please make sure you scroll down to the recipe card below!
- Preheat the oven to 400 F.
- Prepare a 9” square baking pan by coating it with butter or cooking spray. Set aside.
- In a medium mixing bowl, whisk together the cornmeal, four, baking powder, pumpkin spice, baking soda, and salt.
- In a large mixing bowl, whisk together the pumpkin puree, sour cream, brown sugar, melted butter and eggs.
- Gently fold the flour mixture into the pumpkin mixture, mixing until just combined.
- Pour the batter into the prepared pan and spread it evenly out.
- Bake in a preheated oven for about 20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10-15 minutes.
- Cut into squares and serve with honey cinnamon butter.
*Recipe Note: You can also bake this in a 9” cast iron skillet, or in muffin tins if you prefer!
What kind of cornbread should I use? The kind of cornmeal you use will give you different textures of cornbread after baking. Using a fine ground cornmeal will give you a softer, more cake like texture. And a stone ground (or coarse ground) will give you a grittier, more rustic texture to your cornbread.
How to make honey cinnamon butter
One of the BEST ways to take your cornbread from good to great is with a dollop of honey cinnamon butter! Its super easy to make, lasts for a long time, and is perfect on top of basically everything.
- Set butter out to become room temperature a few hours ahead of time. You don’t want to soften butter in the microwave for this because it will change the texture of your butter.
- In a medium mixing bowl, combine the softened butter, honey, salt, and pumpkin spice mixture.
Storage information
This cornbread will keep well in an airtight container on the counter for 2-3 days. It will last even longer if stored in the fridge – just warm it in the microwave before serving!
How to serve this to your family
This cornbread will pair perfectly with any soup, stew, chili, or casserole that you serve – but it will also go equally well with baked chicken, pork chops, or herbed steak.
Serve it with the homemade honey cinnamon butter, or serve it with good quality butter and either local honey or real maple syrup drizzled on top!
Pssst – its also amazing warmed up with apple butter for breakfast the next day!
Other cornbread recipes:
Other pumpkin recipes:
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Pumpkin Cornbread Recipe
Equipment
Ingredients
Pumpkin Cornbread
- 1 cup cornmeal
- 1 cup all purpose flour
- 2 teaspoons pumpkin spice
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ½ teaspoon baking soda
- 1 cup pumpkin puree
- ½ cup sour cream
- ½ cup brown sugar
- ¼ cup unsalted butter melted
- 2 eggs
Honey Cinnamon Butter
- ½ cup unsalted butter room temperature
- 2 Tablespoons honey
- 1 teaspoon salt
- ¼ teaspoon pumpkin spice
Instructions
- Pumpkin Cornbread
- Preheat the oven to 400 F.
- Prepare a 9” square baking pan by coating it with butter or cooking spray. Set aside.
- In a medium mixing bowl, whisk together the cornmeal, four, pumpkin spice, baking powder, salt, and baking soda.
- In a large mixing bowl, whisk together the pumpkin puree, sour cream, brown sugar, melted butter and eggs.
- Gently fold the flour mixture into the pumpkin mixture, mixing until just combined.
- Pour the batter into the prepared pan and spread it evenly out.
- Bake in a preheated oven for about 20-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10-15 minutes.
- Cut into squares and serve with honey cinnamon butter.
Honey Cinnamon Butter
- In a small mixing bowl, combine togeether the room temperature butter, honey, salt, and pumpkin spice seasoning mix.
- Store any leftovers in an airtight container for 1-3 days. You can leave it on the counter! Or store it in the fridge for longer, but it will harden up.
This looks amazing. Pumpkin + ale = happiness!
I'll take two slices with an ale on the side! 😉
This looks so good! I'm wondering if it might work with one of the pumpkin hard ciders. Will give it a try!
What great flavors for a side dish!
This sound absolutely incredible. I love the pumpkin and ale combo infused in the cornbread – so perfect for fall!
This pumpkin recipe was one of the best I have ever made and the cinnamon butter was unreal!