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Pumpkin Cornbread

Pumpkin cornbread with a tender crumb and golden crust, baked in a greased 8x8 pan or cast iron skillet. Warm slices taste lightly spiced from pumpkin pie spice and a cozy maple finish.
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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
  • 0.33 cup brown sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 1 tsp pumpkin pie spice
Wet ingredients
  • 1 cup pumpkin puree
  • 2 large eggs
  • 0.75 cup buttermilk
  • 0.5 cup butter, melted
  • 2 tbsp maple syrup

Equipment

  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat the oven to 400F, then grease an 8x8-inch pan or a 10-inch cast iron skillet for easy release and even browning.
Mix dry ingredients
  1. Whisk yellow cornmeal, all-purpose flour, brown sugar, baking powder, salt, and pumpkin pie spice until evenly distributed and no dry streaks remain.
Mix wet ingredients
  1. Whisk pumpkin puree, large eggs, buttermilk, melted butter, and maple syrup until smooth and glossy.
Combine
  1. Stir the wet mixture into the dry just until combined to keep the cornbread tender and prevent overmixing.
Bake
  1. Spread the batter into the prepared pan, then bake 22-25 minutes at 400F until golden and a toothpick comes out clean.
Serve
  1. Serve warm straight from the pan with butter melting on top for a rich, maple-accented finish.

Notes

For a tender crumb, stop mixing as soon as no dry flour remains—lumps are okay. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days; rewarm slices in the microwave or oven. Freezing is yes: wrap tightly and freeze up to 2 months, then thaw and rewarm. For a dairy-light option, use lactose-free buttermilk and swap in a plant-based butter that melts like regular butter.