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Looking for a fun twist on classic cornbread? This Pumpkin Cornbread is soft, savory and packed with cozy pumpkin flavor. The pumpkin adds a subtle sweetness and pairs beautifully with the cornmeal, while buttermilk and sour cream give the cornbread a deliciously tender texture.
Best of all, this recipe is incredibly easy to make. The batter comes together in just a few simple steps before going into a cast iron skillet, where it bakes until golden brown.
Serve it alongside your favorite meal or bring it out for a game day gathering. And don’t forget the wine! A crisp glass of Chardonnay makes a delicious pairing with this warm, comforting cornbread.
What You Need to Make Pumpkin Cornbread
This recipe uses simple ingredients, with pumpkin purée and pumpkin pie spice adding a seasonal twist to classic cornbread.
- 6 Tbsp. unsalted butter, melted
- 2 cups cornmeal
- 2 Tbsp. masa harina or corn flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. kosher salt
- ¼ tsp. pumpkin pie spice
- 6 Tbsp. granulated sugar
- 1 cup buttermilk
- 1 cup sour cream
- 1 egg
- ¾ cup canned pumpkin purée or fresh roasted pumpkin purée
You can use either canned pumpkin purée or fresh roasted pumpkin purée, so you can choose whichever works best for you.
How to Make Pumpkin Cornbread
This pumpkin cornbread comes together quickly, making it an easy side dish to add to a meal or bring to a gathering.
- Prepare the skillet: Preheat your oven to 350 degrees. Generously brush a 12-inch cast iron skillet with 2 tablespoons of melted butter and set aside the remaining butter.
- Combine the dry ingredients: Sift together the cornmeal, masa harina, baking powder, baking soda, kosher salt, pumpkin pie spice and sugar.
- Mix the wet ingredients: In a separate bowl, combine the remaining melted butter, buttermilk, sour cream, egg and pumpkin purée. Whisk until combined.
- Make the batter: Add the dry ingredients to the wet ingredients and combine thoroughly.
- Bake: Pour the batter into the prepared skillet and bake for approximately 20 minutes, or until the cornbread is golden brown and a toothpick inserted off-center comes out clean.
- Serve: Let the cornbread cool slightly, then slice and serve.
For the full recipe, including the complete ingredient list and detailed instructions, see the recipe card below.
Pumpkin Cornbread Recipe
Recipe Type:
Dessert
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Servings:
12
Ingredients
- 6 Tbsp. unsalted butter, melted
- 2 cups cornmeal
- 2 Tbsp. masa harina or corn flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. kosher salt
- ¼ tsp. pumpkin pie spice
- 6 Tbsp. granulated sugar
- 1 cup buttermilk
- 1 cup sour cream
- 1 egg
- ¾ cup canned pumpkin purée or fresh roasted pumpkin purée
Instructions
- Preheat oven to 350°. Generously brush a 12-inch cast iron skillet with 2 tablespoons of butter; set aside remaining butter.
- Sift together cornmeal, masa harina, baking powder, baking soda, salt, pumpkin pie spice and sugar.
- In a separate bowl, combine the remaining butter, buttermilk, sour cream, egg and pumpkin puree and whisk to combine. Add the dry ingredients and combine thoroughly. Pour batter in prepared pan and bake for approximately 20 minutes or until cornbread is golden brown and a toothpick inserted off-center comes out clean.
What Wine Goes with Pumpkin Cornbread?
Cornbread and Chardonnay make a surprisingly delicious combination. We love the idea of pairing this Pumpkin Cornbread with a crisp glass of Kendall-Jackson Vintner's Reserve Chardonnay.
The wine works nicely with the cornbread’s subtle sweetness and the creamy texture from the buttermilk and sour cream. The pumpkin and warm pumpkin pie spice add another layer of flavor that makes this a particularly nice pairing for a fall or winter meal.
So pour yourself a glass, slice up some warm cornbread and enjoy!
