Description
This Pumpkin Cornbread recipe combines the warm flavors of pumpkin and spices with the hearty texture of cornmeal. Featuring browned butter for a nutty depth, it's a moist, flavorful quick bread perfect for fall or anytime comfort baking. Ready in just 35 minutes and yielding 12 servings, this cornbread pairs wonderfully with chili, soups, or enjoyed on its own with honey butter.
Ingredients
Wet Ingredients
- 1/3 cup unsalted butter, cut into tablespoon pieces
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup buttermilk, at room temperature
- 1/3 cup honey
- 2 large eggs, at room temperature
Dry Ingredients
- 1 cup all-purpose flour, spooned and leveled
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat and prepare baking pan: Preheat your oven to 400 degrees F (204 degrees C). Line an 8x8-inch baking pan with parchment paper and spray it with nonstick cooking spray to prevent sticking. Set aside.
- Braise the butter: Place the butter in a medium saucepan over medium heat and melt it, stirring often. Continue cooking until the butter foams, smells nutty, and turns a golden brown color, about 5 minutes. This process creates browned butter, adding deep flavor.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, baking soda, kosher salt, pumpkin pie spice, and ground cinnamon until fully combined.
- Combine wet ingredients with browned butter: Pour the browned butter into a large mixing bowl and allow it to cool slightly. Add the pumpkin puree, buttermilk, honey, and eggs. Whisk this mixture until smooth and uniform.
- Incorporate dry ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined. Avoid over-mixing to keep the cornbread tender.
- Bake: Pour the batter into the prepared baking pan and smooth the top. Bake in the preheated oven for 20 to 22 minutes or until a toothpick inserted into the center comes out clean.
- Cool and serve: Remove the cornbread from the oven and let it cool in the pan. Once cooled, cut into 12 squares. Serve warm, optionally with honey butter for extra sweetness and moisture.
Notes
- Use pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
- Be careful not to over-mix the batter to maintain a tender texture.
- Browned butter adds a rich, nutty flavor that complements the pumpkin and spices beautifully.
- If you don’t have buttermilk, you can substitute by adding 1/2 tablespoon lemon juice or vinegar to 1/2 cup milk and letting it sit for 5 minutes.
- To keep the cornbread moist, serve it shortly after baking or warm leftovers before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
