Hey, y'all! Where are my pumpkin lovers? This time of year - and throughout the holidays - I love all things pumpkin. That said, as a southerner, I ask the question: can I put it in cornbread? The answer is... yes! I hope y'all love my Pumpkin Cornbread as much as I do.

Pumpkin Cornbread

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Pumpkin Cornbread Ingredients

• 1.5 c. all-purpose flour
• 1 c. cornmeal
• ¾ c. brown sugar, packed
• 2 tsp. baking powder
• ½ tsp. baking soda
• 2 tsp. ground cinnamon
• ½ tsp. ground nutmeg
• ½ tsp. ground cloves
• ½ tsp. salt
• 2 eggs, room temperature
• 1.5 c. canned pumpkin
• ¾  c. whole milk
• 3 tbsp. butter, melted

How to Make Pumpkin Cornbread

1. Preheat oven to 350F. Grease a 13x9 baking dish.
2. In a large bowl, combine all dry ingredients: flour, cornmeal, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In another bowl, combine all wet ingredients: eggs, canned pumpkin, whole milk, and melted butter. Add wet ingredients to dry ingredients and mix until well-combined.
4. Transfer into the greased baking dish. Bake for 30-35 minutes. You will know when it is done if a toothpick is inserted into the center and comes out clean.
5. Slice and serve warm with additional butter, if desired.

Pro Tips For Making This Recipe

1. Overmixing can result in tough and dry cornbread. When combining the wet and dry ingredients, mix just until everything is incorporated. A few lumps are okay!
2. Pumpkin cornbread pairs exceptionally well with a drizzle of honey or a pat of creamy butter. The sweetness of honey complements the earthy pumpkin and spices, while butter adds a rich, indulgent touch.

Other Recipes You'll Love

1. MawMaw's Southern Buttermilk Cornbread
2. Mexican Cornbread
3. Pumpkin Dump Cake
4. Apple Dapple Cake
5. Air Fryer Apple Fritters

Pumpkin Cornbread Recipe

Pumpkin Cornbread

JC Phelps

Experience autumn in every bite with my Pumpkin Cornbread – a perfect blend of classic cornbread and seasonal pumpkin flavors.

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Side Dish

Cuisine American

Servings 12 servings

Calories 275 kcal

Ingredients

  

1x2x3x

• 1.5 c. all-purpose flour
• 1 c. cornmeal
• ¾ c. brown sugar packed
• 2 tsp. baking powder
• ½ tsp. baking soda
• 2 tsp. ground cinnamon
• ½ tsp. ground nutmeg
• ½ tsp. ground cloves
• ½ tsp. salt
• 2 eggs room temperature
• 1.5 c. canned pumpkin
• ¾ c. whole milk
• 3 tbsp. butter melted

Instructions

 

• Preheat oven to 350F. Grease a 13x9 baking dish.
• In a large bowl, combine all dry ingredients: flour, cornmeal, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
• In another bowl, combine all wet ingredients: eggs, canned pumpkin, whole milk, and melted butter. Add wet ingredients to dry ingredients and mix until well-combined.
• Transfer into the greased baking dish. Bake for 30-35 minutes. You will know when it is done if a toothpick is inserted into the center and comes out clean.
• Slice and serve warm with additional butter, if desired.

Notes

• Overmixing can result in tough and dry cornbread. When combining the wet and dry ingredients, mix just until everything is incorporated. A few lumps are okay!
• Pumpkin cornbread pairs exceptionally well with a drizzle of honey or a pat of creamy butter. The sweetness of honey complements the earthy pumpkin and spices, while butter adds a rich, indulgent touch.

Nutrition

Calories: 275kcalCarbohydrates: 56gProtein: 7gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 29mgSodium: 250mgPotassium: 220mgFiber: 4gSugar: 17gVitamin A: 4675IUVitamin C: 1mgCalcium: 110mgIron: 3mg

Keyword cornbread, pumpkin cornbread

Tried this recipe?Let us know how it was!

Y'all come back now, ya hear?

My best,

JC