Description
This Pumpkin Cornbread recipe is a moist, flavorful twist on traditional cornbread, combining the sweetness of pumpkin puree and warm spices like cinnamon and pumpkin pie spice. Perfectly tender with a hint of maple syrup and a tender crumb, it’s a comforting side dish ideal for fall or any time you’re craving a sweet, spiced bread.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups yellow cornmeal
- ⅓ cup flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
Wet Ingredients
- 1 large egg
- 1 cup pumpkin puree
- 1 ¼ cups buttermilk (OR 1 cup plus 3 tablespoons regular milk with 1 tablespoon white vinegar stirred in)
- ¼ cup butter (melted and slightly cooled)
- 2 tablespoons maple syrup
Instructions
- Prep: Preheat the oven to 425°F. Lightly grease a 7×11 rectangular baking dish. Prepare and measure all ingredients so they are ready for use.
- Mix Dry Ingredients: In a large bowl, whisk together the yellow cornmeal, flour, granulated sugar, baking powder, ground cinnamon, pumpkin pie spice, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl or large measuring cup, whisk the egg, pumpkin puree, buttermilk, melted and cooled butter, and maple syrup until the mixture is smooth and uniform.
- Combine Batter: Pour the wet mixture into the dry ingredients bowl. Using a spoon or spatula, gently fold the ingredients together just until combined. Avoid overmixing to maintain a tender crumb.
- Bake: Pour the batter into the prepared baking dish, spreading evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the cornbread from the oven and let it cool in the pan on a wire rack for 10-15 minutes. Serve warm, cut into squares.
Notes
- To make dairy-free buttermilk, combine 1 cup of milk with 1 tablespoon of white vinegar and let it sit for 5 minutes before using.
- Do not overmix the batter; overmixing can make the cornbread dense and tough.
- You can substitute maple syrup with honey or agave nectar if desired.
- Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for 5 days.
- Reheat cornbread gently in a microwave or oven before serving for best texture.
