This Pumpkin Cornbread puts us in a major fall mood! So moist and flavorful, with just the right amount of pumpkin spice. We love eating this cornbread as a side to dinner, for late afternoon snacks, or slathered with butter at breakfast!
Why You’ll Love This Pumpkin Cornbread Recipe
Cool weather and leaves falling make us crave all the comfort food. This Pumpkin Cornbread is so good, we’d eat it all year long, but especially in the fall. Not in the pumpkin mood? No worries, try our super delicious Sweet Cornbread Recipe instead!
We’re eating this cornbread for breakfast, warmed and slathered with butter. For snacking on during the day, or as a side to our dinner – especially when we’re having our favorite Chili or an easy Crock Pot Ham.
Ingredients For Pumpkin Cornbread
- Dry Ingredients: For the dry ingredients you’ll need flour, cornmeal, baking soda, baking powder, salt, ground cinnamon and pumpkin pie spice.
- Wet Ingredients: For the wet ingredients you’ll need pumpkin puree, sour cream, brown sugar, eggs and melted butter.
For a complete list of ingredients and amounts, scroll down to the recipe card at the bottom of the post.
How To Make Pumpkin Cornbread
Just like making a regular homemade cornbread recipe, this pumpkin cornbread is very easy to make!
- STEP 1 – DRY INGREDIENTS: Whisk the flour, cornmeal, cinnamon, pumpkin pie spice, baking soda and salt together in a bowl and set aside.
- STEP 2 – WET INGREDIENTS: In another bowl, whisk the eggs, melted butter, white and brown sugar, pumpkin puree, sour cream until smooth.
- STEP 3 – COMBINE: Pour the dry ingredients, half at a time, into the wet ingredients. Whisk until smooth after each addition. Don’t mix the batter too much or the cornbread will be tough after baking.
- STEP 4 – BAKE: Pour the batter into a greased 9″ x 9″ baking dish and bake at 350 degrees for 25-30 minutes.
How Do You Prevent Cornbread From Being Dry?
There’s a sweet spot for taking cornbread out of the oven before it becomes dry. This will depend on how hot your oven is and how big your baking dish is.
We’re using a 9″ x 9″ baking dish, which holds this cornbread recipe perfectly. An 8″ x 8″ baking dish will yield a thicker cornbread, which will take a few minutes longer to bake.
Start to check the cornbread after 25 minutes by inserting a toothpick into the center. If the toothpick comes out clean, or dry with crumbs, it’s ready to come out of the oven.
What Main Courses Go Well With Cornbread?
As we mentioned above, we love serving this Pumpkin Cornbread as a dinner side for many meals. Chili being one of them, sweet glazed ham being another, but the list goes on!
- Bourbon Glazed Ham
- Beef and Mushroom Stew
- Pork Tenderloin with Apples and Cabbage
- Slow Cooker Ribs
- Cheesy Pulled Pork
How Long Will Cornbread Stay Fresh?
This cornbread recipe will stay fresh for 3 – 4 days in a tightly sealed plastic bag, or better yet an air tight container. You can also keep the cornbread in the refrigerator to help keep it fresh, then let it come to room temperature before eating.
For enjoying this cornbread warm, pop it into the microwave for a few seconds or slice it in half and toast it in a toasted oven, or the regular oven. Slather it with butter and enjoy.
Can You Freeze Cornbread?
If you have extra cornbread that you won’t use in time – freeze it! Add sliced cornbread to resealable freezer bags so that you can pull out individual portions. Cornbread will stay good in the freezer for up to 6 months. Just pull out a slice or two, let it defrost at room temperature and enjoy!
How About Some More Pumpkin Recipes?
- Pumpkin Cream Cold Brew
- Pumpkin Thumbprint Cookies
- No-Bake Pumpkin Pie
- Pumpkin Oatmeal
- Pumpkin Sheet Pan Pancakes
Pumpkin Cornbread
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 Servings 1x
Print Recipe
Pin RecipeThis Pumpkin Cornbread is giving all the fall vibes! Insanely moist and flavorful, with the perfect amount of pumpkin spice flavor!
Ingredients
- 1 cup flour
- 1 cup yellow cornmeal
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup pumpkin puree
- 1/2 cup sour cream
- 1/3 cup brown sugar
- 2 tablespoons white sugar
- 4 tablespoons butter, melted
- 2 large eggs
Instructions
- Preheat the oven to 400 degrees.
- Spray a 9″ x 9″ baking dish with non-stick cooking spray and set aside.
- Add the flour, cornmeal, pumpkin pie spice, baking powder, baking soda, cinnamon and salt to a bowl and whisk to combine.
- Add the pumpkin puree, sour cream, brown sugar, white sugar, melted butter and eggs to a second bowl and whisk together until smooth.
- Add the dry ingredients to the wet ingredients, in two batches, whisking to combine after each addition. Pour the batter into the prepared baking dish and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
- Let the cornbread cool for 10 minutes before slicing.
Recipe Notes
Store: Let the cornbread cool to room temperature and then store in resealable bags or an air tight container for up to 4 days on the counter, a week in the refrigerator.
Freeze: Let the cornbread cool to room temperature, slice and wrap each square in plastic wrap then freeze in resealable freezer bags for up to 6 months. Remove a pieces of cornbread when needed and let defrost at room temperature before toasting or reheating in the microwave.
- Category: Side Dish
- Method: Oven
- Cuisine: American
