Pumpkin Cornbread ~ if you haven’t tried it, this should be your first baking project this fall. It’s the perfect side dish for soups, stews, and chilis, and it’s a must on your Thanksgiving and holiday tables. It’s super moist, the texture is perfect and the flavor is game-changing.
Cornbread is one of the easiest baking projects imaginable, probably one of the very first recipes most of us learn to make.
The fact that it’s so quick and easy explains why it’s such a holiday staple, you can pretty much throw it together amid all the chaos with your eyes closed.
The only drawback to classic cornbread is that it can be, ahem, dry. 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 ~ the dose of pumpkin puree makes this recipe extra moist.
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 I know if I’m not careful everything I make will end up tasting like pumpkin pie. I avoid using too much of the classic pie spices in my savory pumpkin dishes for that very reason. This time I used a combination of nutmeg and cardamom which gives is a subtle aromatic boost. My only dilemma is whether to serve this on Thanksgiving as is, or to make a Pumpkin Cornbread Stuffing out of it. I’ll probably do both 😉
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.
Tip ~ try serving this pumpkin cornbread with a drizzle of my Hot Pepper Honey, it’s a winning combo!
Pumpkin Cornbread
Equipment
- 9 inch round cake pan or spring form pan
Ingredients
- 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
Instructions
- Set the oven to 375F
- Whisk the dry ingredients together in a small bowl, try to smooth out any brown sugar lumps.
- Whisk the wet ingredients together in a larger bowl. Add the dry to the wet, and mix until just combined.
- Turn into a buttered 9 inch spring form pan, spreading out evenly. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
- Cool for a few minutes in the pan, then remove and serve warm.
Other cornbreads to try ~
- The Best Blueberry Cornbread
- Hatch Green Chile Cornbread
- Cheddar Kale Skillet Cornbread
- Fall Spiced Cornbread
don’t forget to pin this pumpkin cornbread!
So delicious, I may never make regular cornbread again!
just made this for the fun of it. subbed coconut sugar for the brown sugar because I had it and baked in a 9″x9″ for 26 min. it is not what I expected. very delicate and fluffy, but not the flavor for which I was hoping. if I try again I’ll sub ginger for the cardamom.
Keep trying, Chelsey, you should be able to tweak the flavor pretty easily to your liking.
Sooo good! I was bummed because my first batch came out super dense, and I followed the directions to the T…until I realized I didn’t. Haha. I only put in a tsp of baking powder instead of a Tbsp, guess that what happens when you let your kids helps you bake and get distracted!! The second batch was right on point!
I’m so glad, I adore this cornbread, I bet you’ll be making it for years to come 🙂
I’ve made this three times in a month. It is wonderful!! Thank you!!!
It’s probably one of my favorite recipes on the blog Karen, I’m glad you liked it 🙂
to make the recipe gluten free – which gluten free flour do you recommend?
I like Bob’s Red Mill gluten free all purpose flour mix, Pam, and I’ve also heard that Costco has a good one.
Ive been using almond flour and its been great!
can I do this in a cast iron skillet?
Absolutely!
Doubled the recipe for a 9×5. Took about 45 min to get done. Tasted even better the next day!
It’s one of my true favorites on the blog, Jimi!
Can you sub the molasses for anything? Maybe 2 tablespoons of brown sugar seeing it has molasses in it? Thank you!
I think that would work fine, Matt!
Cooks up beautifully.
Tastes wonderful.
Nice twists on conventional Johnny cake recipe.
Thanks Jane, glad to hear it works for you. I’ve made it numerous times and it’s super reliable!
Hello, do you put “fine” cornmeal or the other grain corn meal in this recipe?
Hi Betty! i used regular yellow cornmeal in this recipe.
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!
Love the idea of making it in a skillet!