Go Back

Pumpkin Cornbread

Pumpkin cornbread bakes in a 9-inch square pan until golden, with a tender crumb and warm cinnamon and nutmeg. Serve it after cooling for 10 minutes, when it cuts neatly and still tastes soft.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Cooling 10 minutes
Total Time 50 minutes
Servings: 9 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • nonstick cooking spray
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 0.5 cup brown sugar packed light
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.75 tsp salt
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 2 eggs large
  • 1 cup pumpkin puree canned
  • 0.5 cup buttermilk
  • 0.33 cup unsalted butter melted and slightly cooled

Equipment

  • 1 9-inch square baking pan

Method
 

  1. Heat the oven to 400°F.
  2. Coat a 9-inch square baking pan with nonstick cooking spray.
  3. In a large bowl, whisk the flour, cornmeal, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. In a medium bowl, whisk the eggs, pumpkin puree, buttermilk, and melted butter until smooth.
  5. Pour the pumpkin mixture into the flour mixture and stir just until no dry streaks remain.
  6. Spread the batter evenly in the prepared pan.
  7. Bake for 25 to 30 minutes, until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.
  8. Cool in the pan for 10 minutes before cutting and serving.

Notes

For a tender texture, stir the batter just until no dry streaks remain. Store covered in the refrigerator for up to 4 days; freeze yes. For a dairy-free swap, use dairy-free buttermilk and butter.