I sure love a warm slice of cornbread slathered with butter and drizzled in honey, especially with a bowl of chili or a pot of stew. It’s a favorite comfort food for loads of people, but I thought it would be fun to do a pumpkin twist on cornbread for October and the autumn vibes are on point. The addition of real pumpkin puree and warm pumpkin spice sets this cornbread apart from my classic homemade cornbread recipe. It still has the corn flavor and wonderful cornbread texture that you love, but it’s an excellent addition to your repertoire of must-bake recipes for the Fall. The batter comes together in one bowl (okay fine, two bowls) in less than 10 minutes, then it’s in the oven and on to other things. I love fall. If you are as obseessed with cornbread as we are, you might also like trying our moist cottage cheese cornbread (so, so good!), corndog mini muffins, jalapeno cheddar cornbread, maple cornbread, pimento cheese cornbread, or these hatch chile cornbread muffins.
Ingredients You’re Going to Need
Here is what you need to gather to make this recipe. For specific measurements, keep scrolling for the printable recipe card below.
Pumpkin puree – Adds moisture and a rich, earthy sweetness that makes the cornbread soft and flavorful. Cornmeal – Gives the cornbread its classic texture and a slightly gritty bite, balancing the smoothness of the pumpkin. We like using yellow cornmeal but white cornmeal works just fine here too. Flour – Helps give structure to the bread, creating the perfect balance between dense and fluffy. I always use unbleached all-purpose flour in my baking for best results. Baking powder – Provides the rise, making sure the cornbread is light and airy. Sugar – Adds just a touch of sweetness to complement the pumpkin and cornbread. Spices (cinnamon, nutmeg, etc.) – Enhances the pumpkin flavor with warm, cozy fall vibes. Eggs – Acts as a binder and helps with the structure and texture of the cornbread. Salted Butter – Adds richness and moisture, giving the cornbread that melt-in-your-mouth feel. Vegetable oil or canola oil make great substitutes in terms of moistness, but they lack the rich flavor of butter. Milk – Keeps the cornbread moist and helps activate the baking powder for a good rise. If you have buttermilk on hand, you can absolutely use it in place of the milk.
Let’s Make Pumpkin Cornbread!
How to Store Pumpkin Cornbread
To store the cornbread, let it cool completely first. Then, transfer the cornbread squares to an airtight container or wrap the pan of cornbread tightly in plastic wrap and store it at room temperature for up to 2 days. Cornbread can go stale within 2 days at room temperature, and refrigerating doesn’t really help prevent the staleness from setting in, so freezing is the best option for longer storage. Freezing instructions: Wrap the cornbread in plastic wrap, then place it in a freezer-safe bag or container. It will stay fresh for about 2-3 months in the freezer. Reheating: To reheat, thaw it at room temperature for a few hours. Then, cover the cornbread with foil and warm it in the oven at 350°F for about 10-15 minutes or until heated through. You can also microwave individual pieces for 20-30 seconds.
More Pumpkin Recipes
Pumpkin Butter Pumpkin French Toast Easy Pumpkin Dump Cake
Pumpkin Pancakes with Creamy Cinnamon Syrup
Starbucks Pumpkin Scones
Pumpkin Chocolate Chip Bread
