This Homemade Pumpkin Cornbread is the best quick and easy recipe perfect for fall. This dish is made with pure pumpkin, brown sugar or sweetener, and pie spice for amazing flavor.
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Fall always ignites the love for everything pumpkin spice. It also brings out the sweet potatoes vs pumpkin wars! Many people have their stance on which they prefer. I actually like both of them! So of course I have recipes for both of these.
What Type of Pumpkin to Use
When purchasing canned pumpkin, be sure the label says 100% pure pumpkin and not pumpkin pie filling. You can grab it here from Amazon. Pumpkin pie filling is sweetened and loaded with sugar.
Do You Use Sugar or Sweetener?
This is totally up to you. The use of sugar in cornbread is a common debate, especially for traditional recipes. This is meant to be a sweet version with pumpkin, so I recommend using the amount that is suggested in the recipe. Feel free to do as you wish. I use brown monkfruit sweetener.
What Kind of Cornmeal to Use
I like to use self-rising cornmeal mix. Cornbread is usually made with a mix of cornmeal and flour. A self-rising mix will combine the two.
Self-Rising Cornmeal Mix
You can also use self-rising cornmeal which replaces the need for cornmeal, flour, and baking powder because it’s already mixed with self-rising all-purpose flour (which produces AMAZING cornbread). You can purchase it here, it’s available here on Amazon. If you go this route you will need 2 cups for this recipe.
How to Get Cornbread with Crispy Edges and Crust
To get a really crispy crust, be sure to add your batter to a piping hot, buttered skillet. This recipe will produce cornbread that has a crispy crust and a somewhat crumbly interior. Southern cornbread is typically a little crumbly, as it pairs well with chili, collard greens, stews, and more.
How to Make Pumpkin Cornbread
Detailed measurements and full instructions can be found in the recipe card at the bottom of the post.
- Pour melted butter throughout the cast iron skillet pan.
- Add self-rising cornmeal, salt, and sugar or sweetener to a mixing bowl. Stir to combine.
- Next add in eggs, butter, buttermilk, and pureed pumpkin. Stir to combine
- Pour the mixture into the cast iron skillet, reserving about an inch from the top.
- Bake.
Baking Temperature
The cornbread should be baked in the oven on 400 degrees.
How to Substitute Buttermilk
You can substitute/make your own buttermilk if you wish by combining milk and vinegar (or lemon). Get instructions on How to Make a Buttermilk Substitute here.
Buttermilk is a soured product so it will be more acidic than milk. This will react with any rising agent such as baking powder used in the recipe and give a better rise to the product. Do not simply substitute milk alone in this recipe.
Milk is used in baking recipes for thinning the batter. That’s not what we want here. Milk does not lower the pH of the cornbread and is therefore very different from buttermilk.
Do You Have to Use a Cast Iron Skillet?
My firm opinion is yes if you want the best tasting cornbread, especially one with a crispy crust. A cast iron will also cook the cornbread more evenly. I use this cast iron skillet from Amazon.
You can still use this recipe without a cast iron. You can use an 8×8 baking dish/cake pan. You may have to adjust your cook time. Keep a watchful eye and test using a toothpick.
The cornbread will taste much better using a cast iron skillet and it is traditionally prepared using one.
Do You Have to Use Baking Powder?
Yes, unless you use self-rising cornmeal mix. Baking powder is needed in order for the cornbread to rise.
Why Does My Cornbread Crumble?
Cornbread is meant to crumble some, period. However, you should be able to slice it and remove pieces from the pan. It should crumble, but it shouldn’t be crumbly. It will begin to crumble as you are eating it.
Be sure not to over mix the batter when you combine the dry and wet ingredients. This is a common baking rule of thumb. Over-mixing will lead to large cracks in the crust and a lot of crumble. Only mix well enough to combine the ingredients.
Can You Use Jiffy Mix?
You can if you want (that wouldn’t be homemade cornbread).
How to Make Them into Muffins
Yes, these work great as muffins! Follow the instructions noted in my Cornbread Muffins recipe. Bake for 15-20 minutes on 400 degrees or until a toothpick returns clean.
How to Store it/Can You Make it Ahead
Cornbread is best served hot and fresh, but can be made up to 8 hours ahead of time (with the same fresh taste). I store leftover cornbread in the refrigerator (tightly sealed) for up to a week.
Freezer Tips
To freeze the cornbread, wrap it in foil or in plastic wrap for 2-3 months. Thaw on the counter at room temperature for a few hours.
Pair With These Main Dish Recipes
Smothered Turkey Wings
Baked Turkey Wings
Southern Baked Ham With Pineapple
Cajun Roasted Turkey
Smothered Chicken
Air Fryer Whole Chicken
Air Fryer Honey Glazed Ham
Classic Butter Beans Recipe
More Pumpkin Recipes
Pumpkin Hummus
Sugar Free Pumpkin Spice Latte
Pumpkin Crisp
Keto Low Carb Pumpkin Pie
Keto Pumpkin Mug Cake
Keto Low Carb Pumpkin Bread
Keto Low Carb Pumpkin Muffins
Keto Pumpkin Spice Latte
No Bake Pumpkin Cheesecake Bars
Keto Low Carb Pumpkin Cookies
Creamy Pumpkin Soup with Canned Pumpkin
More Cornbread Recipes
Homemade Blueberry Cornbread
Homemade Southern Cornbread
Cornbread Muffins
Jalapeno Cheddar Cornbread
Honey Cornbread
Air Fryer Cornbread
Keto Low Carb Cornbread
Southern Cornbread Dressing
Sweet Potato Biscuits
Homemade Maple Butter
Cornbread Casserole
Sweet Potato Cornbread
Homemade Pumpkin Cornbread
Ingredients
- 2 cups yellow cornmeal
- 6 tablespoons all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice See notes for how to make your own.
- 1/2 cup brown sugar or sweetener Optional. Omit if you don't like sweetened cornbread. I recommend light brown sugar.
- 2 large eggs Beaten.
- 1/4 cup unsalted butter 1/2 stick, melted, measured solid.
- 3/4 cup buttermilk See notes for substitution.
- 1 cup 100% pureed pumpkin (Not pumpkin pie filling.)
- 2 tablespoons unsalted butter Used to grease the skillet/pan.
Instructions
- Preheat oven to 400 degrees.
- Add the cornmeal, flour, baking powder, pumpkin pie spice, brown sugar or sweetener, and salt to a mixing bowl. Stir to combine.
- Add the self-rising cornmeal, salt, pumpkin pie spice, and sugar or sweetener to a mixing bowl. Stir to combine.
- Next add in the eggs, 1/4 cup melted butter, buttermilk, and pureed pumpkin. Stir to combine. Be sure not to over-mix the batter. Over-mixing will lead to large cracks in the crust and a lot of crumble. Only mix well enough to combine the ingredients.
- Place a 10-inch cast iron skillet on medium heat (alternatively you can use any baking dish you wish and skip this step). Add 2 tablespoons of butter. Allow it to melt and then grease the entire skillet including the edges.
- While the skillet is hot, pour the mixture into the cast iron skillet.
- Bake for 20-25 minutes or until a toothpick can be inserted and return clean.
- I like to cool the cornbread completely prior to slicing and let it cool for at least 20 minutes.
Video
Notes
- You can substitute brown sugar or sweetener for regular sugar if you wish.
- The taste of this cornbread isn’t overly sweet. I love to serve it with Maple Butter or honey which adds sweet flavor. If you want really sweet cornbread, add additional sweetener or sugar.
- When purchasing canned pumpkin, be sure the label says 100% pure pumpkin and not pumpkin pie filling.
- Self-rising cornmeal can be used in this recipe because it is already mixed with self-rising all-purpose flour (which produces AMAZING cornbread). You will need 2 cups to replace the corn meal, flour, and baking powder used. I recommend you purchase your own, it’s available here on Amazon. You can make your own by combining 2 cups of cornmeal, 6 tablespoons of all-purpose flour, 3 teaspoons of baking powder, and 1 teaspoon of salt.
- You can use any oil instead of butter if you wish.
- To get a really crispy crust, be sure to add your batter to a piping hot, buttered skillet.
- Every oven cooks at varying speeds. I often have to rotate the placement of foods in my oven halfway through the cooking process because the area facing the back of the oven cooks at a faster pace.
- You can substitute/make your own buttermilk if you wish by combining milk and vinegar (or lemon). Get instructions on How to Make a Buttermilk Substitute here. Buttermilk is a soured product so will be more acidic than milk. This will react with any rising agent such as baking powder used in the recipe and give a better rise to the product.
- Do not simply substitute milk alone in this recipe. Milk is used in baking recipes for thinning the batter. That’s not what we want here. Milk does not lower the pH of the cornbread and is therefore very different from buttermilk.
- Be sure not to over mix the batter when you combine the dry and wet ingredients. This is a common baking rule of thumb. Over-mixing will lead to large cracks in the crust and a lot of crumble. Only mix well enough to combine the ingredients. If your cornbread does not hold or falls apart, this is where you went wrong.
- You can still use this recipe without a cast iron. You will likely need less than 1/4 cup of butter to oil your pan. Use your judgment. You can use an 8×8 baking dish/cake pan. You may have to adjust your cook time. Keep a watchful eye and test using a toothpick.
- Cornbread is best served hot and fresh, but can be made up to 8 hours ahead of time.
- Macros assume zero calorie monkfruit is used. Feel free to use the macros calculator of your choice to calculate accurate macros utilizing the branded ingredients you use in the recipe.
- Ground Cinnamon (1/2 teaspoon)
- Ground Ginger (1/4 teaspoon)
- Ground Nutmeg (1/4 teaspoon)
Adrienne
Friday 26th of November 2021
I made this for Thanksgiving this year and it was great! This plus your traditional southern cornbread and there was plenty for everyone. Thank you!
staysnatched
Friday 26th of November 2021
Yum! What a combo!
shauna awad
Monday 4th of October 2021
Loved this as a side for some chili. I think this is a great recipe - and the first pumpkin cornbread i’ve come across so far this fall season. Really good.
staysnatched
Monday 11th of October 2021
Wonderful! I'm so glad to hear it.
Julie
Tuesday 7th of September 2021
Made this tonight to go with black bean soup. It’s delicious!
staysnatched
Friday 10th of September 2021
That sounds like a great combination!