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 snacking, and slathered with butter at breakfast!
Moist and Flavorful Pumpkin Cornbread
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.
Whisk the dry ingredients in the bowl and set aside. Whisk the wet ingredients until they are blended together and smooth.
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, just whisk until the ingredients are well blended.
How long Does Cornbread Take To Bake?
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 up to 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 – OR – pop it in the microwave for a few seconds.
We also really love toasting our pumpkin cornbread and then adding lots of sweet butter. Just saying, it’s pretty amazing.
Got extra??? Try freezing sliced cornbread in resealable freezer bags! Cornbread will stay good in the freezer for up to 6 months. Just pull out a slice or two and let it defrost at room temperature and enjoy!Print
This Pumpkin Cornbread is giving all the fall vibes! Super moist and flavorful, with just the right amount of pumpkin spice!
- 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
- 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.
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
Keywords: mantitlement, cornbread recipes, pumpkin cornbread, thanksgiving sides, thanksgiving side dishes, pumpkin recipes