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Pumpkin Cornbread

Pumpkin cornbread with tender crumb and golden edges, baked in a cast iron pan for a crisp, sliceable top. Warm pumpkin puree and pumpkin pie spice make it richly spiced and slightly sweet.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 9 servings
Course: Side Dish
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 0.3333 cup brown sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 1 tsp pumpkin pie spice
Wet ingredients
  • 1 cup pumpkin puree
  • 2 large eggs
  • 0.75 cup buttermilk
  • 0.5 cup butter melted
  • 2 tbsp maple syrup

Equipment

  • 1 cast iron skillet

Method
 

Preheat and prep the pan
  1. Preheat the oven to 400°F, then grease an 8x8-inch pan or a 10-inch cast iron skillet.
  2. Set the greased pan on a flat rack so it’s ready for batter once mixed.
Mix dry ingredients
  1. Whisk the yellow cornmeal, all-purpose flour, brown sugar, baking powder, salt, and pumpkin pie spice until evenly combined.
Mix wet ingredients
  1. Whisk the pumpkin puree, eggs, buttermilk, melted butter, and maple syrup until smooth and uniform.
Combine and bake
  1. Stir the wet mixture into the dry mixture just until combined, avoiding overmixing for a tender crumb.
  2. Spread the batter into the prepared pan and smooth the top.
  3. Bake for 22-25 minutes at 400°F, until golden and a toothpick comes out clean.
  4. Serve warm with butter so it melts into the hot cornbread.

Notes

For the best texture, mix just until the dry streaks disappear—overmixing can make cornbread dense. Store airtight in the refrigerator up to 3 days; rewarm individual slices in the oven or toaster oven. Freezing is yes: wrap cooled slices and freeze up to 2 months, then thaw and rewarm. For a dairy-light option, use a plant-based butter and substitute dairy-free buttermilk made with milk alternative plus lemon juice.