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Pumpkin Cornbread

Pumpkin cornbread with a tender crumb and golden top—mixed in one bowl and baked until a toothpick comes out clean. This American-style cornbread uses pumpkin puree for a warm orange color and a subtle spiced flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 9 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 0.3333333333 cup brown sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 1 tsp pumpkin pie spice
Wet ingredients
  • 1 cup pumpkin puree
  • 2 eggs Use large eggs.
  • 0.75 cup buttermilk
  • 0.5 cup butter Melted.
  • 2 tbsp maple syrup

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and prep the pan
  1. Preheat oven to 400F and grease an 8x8-inch pan or 10-inch cast iron skillet. You should see the oven fully reaching temperature before baking (visual cue: heated indicator or preheat beep).
Mix dry ingredients
  1. Whisk yellow cornmeal, all-purpose flour, brown sugar, baking powder, salt, and pumpkin pie spice until evenly combined. The mixture should look uniform in color with no dry streaks.
Mix wet ingredients
  1. Whisk pumpkin puree, eggs, buttermilk, melted butter, and maple syrup until smooth. The batter should look glossy and cohesive, with no eggy lumps visible.
Combine and bake
  1. Stir wet into dry just until combined. Stop when the flour is no longer visible—overmixing can make the crumb tough (visual cue: a thick batter with streak-free dry spots).
  2. Spread the batter into the prepared pan and smooth the top. Level it so the cornbread bakes evenly (visual cue: flat, even surface).
  3. Bake for 22-25 minutes at 400F until golden and a toothpick comes out clean. The top should be set and browned with a springy look when lightly touched.
Serve
  1. Serve warm with butter. The first bite should be tender and moist, and you should see butter melt into the warm surface.

Notes

Pro tip: Mix the wet into the dry only until the flour disappears—small lumps are fine and help keep the crumb tender. Store covered in the refrigerator for up to 4 days and reheat in the oven or microwave until warm. Freezing is yes: cool fully, wrap tightly, and freeze up to 2 months; thaw overnight in the fridge. For a lighter option, use 1/2 cup melted plant-based butter instead of butter.