Description
This Pumpkin Cornbread is a moist and flavorful fall-inspired side dish that combines the sweetness of pumpkin with the classic texture of cornbread. Perfectly spiced with cinnamon, nutmeg, and ginger, it bakes to a golden brown and offers a tender crumb that pairs wonderfully with chili, soups, or as a tasty snack on its own.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup packed brown sugar
Wet Ingredients
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup buttermilk
- 1/4 cup melted unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk the packed brown sugar, large eggs, canned pumpkin puree, buttermilk, melted unsalted butter, and vanilla extract until the mixture is smooth and fully blended.
- Combine Wet and Dry: Add the wet ingredients to the bowl with the dry ingredients and gently stir just until combined. Be careful not to overmix to maintain a tender texture.
- Pour Batter into Pan: Pour the batter into the prepared baking pan and smooth the top evenly with a spatula.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cornbread is cooked through.
- Cool and Serve: Allow the cornbread to cool slightly in the pan before slicing into squares and serving.
Notes
- This cornbread has a light sweetness and pairs perfectly with chili or soups.
- For added texture, mix in 1/2 cup chopped pecans or corn kernels before baking.
- To make this recipe dairy-free, substitute buttermilk with almond milk plus a splash of vinegar, and use oil instead of butter.
