Pumpkin Cornbread is the perfect side for all your fall soups, stews, and chilis.   It definitely deserves a spot on your Holidays tables, too.

Pumpkin Cornbread 2

Cornbread is one of the easier things to make, which must be why it’s such a Thanksgiving day staple, you can throw it together amid all the chaos with your eyes closed.   But who among us hasn’t choked on a big old chunk of the stuff?  First you cough, and the little dry crumbs get caught in your throat as you gasp for air, then you try to salvage the situation by taking a big gulp of red wine and then…you know the rest.  But mercifully, this recipe solves all that.  That’s my Hot Pepper Honey being drizzled down over it.  They proved to be a winning combination.

Pumpkin Cornbread

 I’m a pumpkin fanatic, and I try to wedge it into as many recipes as I can think of this time of year.  But if you’re not careful everything you make will end up tasting like pumpkin pie.  I avoid using too much of the classic pie spices in my savory pumpkin dishes, especially cinnamon.  But pumpkin does need a little something.  This time I used a combination of nutmeg and cardamom.  My only dilemma is whether to serve this on Thanksgiving as is, or to make a Pumpkin Cornbread Stuffing out of it.

Pumpkin Cornbread 3

I love it when a recipe can be laid out in broad strokes, it makes it so much more approachable.  This one is simply a matter of whisking the dry ingredients, whisking the wet ingredients, and mixing the two.  This is another recipe that you could mix the dry and wet separately the night before and bake off the next day. Cornbread cooks quickly, so you could actually bake it while the turkey rests, and bring it to the table hot out of the oven.
This recipe is slightly adapted from Sugarcrafter.

Pumpkin Cornbread


  • 1 cup flour
  • 1 cup cornmeal
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1/2 tsp ground cardamom (use cinnamon or ginger if you prefer)
  • 1/4 tsp freshly ground nutmeg
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1 cup pumpkin purée
  • 1/3 cup vegetable oil
  • 2 Tbsp molasses
  • 1/3 cup buttermilk (or milk)


  1. Set the oven to 400F
  2. Whisk the dry ingredients together in a small bowl, try to smooth out any brown sugar lumps.
  3. Whisk the wet ingredients together in a larger bowl. Add the dry to the wet, and mix until just combined.
  4. Turn into a buttered 9 inch spring form pan, (you could also use an 8×8 square pan) spreading out evenly. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. If you’re using the 8×8 pan, make sure the center is cooked through.
  5. Cool for a few minutes in the pan, then remove and serve warm.


don’t forget to pin it!

Pumpkin Cornbread is the ultimate Fall and Holiday side dish! ~ theviewfromgreatisland.com


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36 Responses to Pumpkin Cornbread

  1. pam says:

    to make the recipe gluten free – which gluten free flour do you recommend?

  2. Boomdog02 says:

    can I do this in a cast iron skillet?

  3. Jimi Oke says:

    Doubled the recipe for a 9×5. Took about 45 min to get done. Tasted even better the next day!

  4. Matt says:

    Can you sub the molasses for anything? Maybe 2 tablespoons of brown sugar seeing it has molasses in it? Thank you!

  5. […] Couldn’t resist including this unexpected treat from The View from Great Island […]

  6. […] Si a 10/12 le quitamos 1/12 nos quedan 9/12. Tradicionalmente se ha hecho con pasteles, como éste de cabalaza, pero google translate igual lo traduce a tortilla de patatas. Foto theviewfromgreatisland. […]

  7. Jane Phelps says:

    Cooks up beautifully.
    Tastes wonderful.
    Nice twists on conventional Johnny cake recipe.

  8. Foodiewife says:

    I’m from the North– well, technically “West”. I like sweetened cornbread, which would make Southern Belles hunt me down and lecture me. Sold! Definitely adding this to my fall menu. Making this in my cast iron skillet!

  9. Lena says:

    Thanks for sharing this Pumpkin Cornbread recipe. I will try it as so as possible.

  10. So glad to hear it, I’ll be making it again on Thursday!

  11. Stav says:

    Tired it today! Turned out so delicious! Thank you!

  12. Anonymous says:

    This is beautiful! One question, could you also make this in a cast iron skillet?

  13. Averie @ Averie Cooks says:

    Sue this is gorgeous! I have been waiting for the big reveal since you teased about it yesterday. And with the hot pepper honey, I would be in HEAVEN!

  14. Beautiful! And, what a fun idea to combine cornbread with pumpkin!

  15. Esta receta me encantó se ve muy deliciosa luce preciosa la calabaza es mi adoración me encanta,lindas fotos gracias por visitarme,abrazos hugs,hugs.

  16. what an excellent combination! i would have never thought to put cornbread and pumpkin together, but i can’t for the life of me figure out why not. seriously brilliant. Although I shouldn’t relay the actual words which popped into my head when i first saw the title and the photos, it’s safe to say i was thrilled. :)

  17. I couldn’t wait to see this recipe – it sounds and looks amazing. Can’t wait until you decide whether or not to make dressing with it. Sounds wonderful!

  18. First of all, this is gorgeous and second, I am a southerner so I love my cornbread. What a nice idea to use the pumpkin in it for Thanksgiving. It also would be great with soup.

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