Irresistible Pumpkin Cornbread Recipe for Fall Comfort

Nothing says fall quite like the warm, inviting aroma of freshly baked Pumpkin Cornbread wafting through your kitchen. With its golden-brown crust and tender crumb, this cornbread is as comforting as a cozy blanket on a chilly day. pumpkin crumb cake recipe You can almost hear the crunch of the cornmeal mingling with the sweetness of pumpkin, creating a flavor explosion that will make your taste buds dance. mini pumpkin cheesecakes sweet potato gratin. For more inspiration, check out this Southern Maple Sweet Potato Casserole recipe.

This delightful dish brings back memories of family gatherings, where we’d huddle around the table, eagerly waiting for a slice to slather with butter. Whether it graces your Thanksgiving table or serves as a cozy side to chili on a cold night, each bite promises nostalgia and warmth that can only come from home-cooked goodness.

I remember the first time I made this recipe; my friends’ eyes widened in delight as they took their first bite, and suddenly, my kitchen felt like a five-star restaurant.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Cornmeal: Use medium-ground cornmeal for the best texture; it provides that essential corny bite.
• Pumpkin Puree: Canned or fresh pumpkin works; just make sure it’s pure pumpkin without additives.
• All-Purpose Flour: Regular flour creates structure; sift it to avoid clumps for smoother batter.
• Baking Powder: This helps the cornbread rise and become fluffy; make sure it’s fresh for maximum lift.
• Salt: A pinch enhances flavors; don’t skip it or your cornbread may taste bland.
• Sugar: A touch of sweetness balances the savory notes; feel free to adjust based on your preference.
• Eggs: They bind everything together; use large eggs for consistency in texture.
• Milk: Whole milk provides richness; you can substitute with almond or oat milk if preferred.
• Butter: Melted butter adds flavor and moisture; don’t skimp on this step!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat Your Oven and Prepare Your Pan: Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish with nonstick spray or butter for easy release later.

Mix Dry Ingredients Together: In a large bowl, whisk together cornmeal, flour, baking powder, sugar, and salt until well combined. This will ensure even distribution of flavors throughout your cornbread.

Add Wet Ingredients to Dry Mixture: In another bowl, combine pumpkin puree, eggs, melted butter, and milk. Mix until smooth and creamy before pouring into your dry ingredients — they love each other!

Stir Gently Until Combined: Using a spatula, fold the wet mixture into the dry one until just combined. Be careful not to overmix; you want that light texture!

Pour Batter into Prepared Dish and Bake: Pour the batter into the greased baking dish. Bake in the preheated oven for about 25-30 minutes until golden brown and a toothpick inserted comes out clean.

Cool Slightly Before Serving : Allow your Pumpkin Cornbread to cool in the pan for about 10 minutes. pumpkin chocolate chip cookies Slice it warm — trust me; it’s worth the wait!

Enjoy every crumb of this delightful Pumpkin Cornbread! It’s perfect as is but even better when slathered with butter or honey. For more inspiration, check out this Homemade Spaghetti Sauce recipe.

Perfecting the Cooking Process

To achieve the best results, mix dry ingredients first, then combine with wet ingredients smoothly before baking.

Add Your Touch

Feel free to swap canned pumpkin for fresh purée or add nuts and spices for extra flavor.

Storing & Reheating

Store leftover pumpkin cornbread in an airtight container at room temperature for up to three days. Reheat in the oven for freshness.

Memories of my grandma’s kitchen come rushing back when I bake this pumpkin cornbread; her laughter mixed with spice always made it special.

FAQ

Can I use fresh pumpkin instead of canned?

Yes, just ensure it’s well-puréed and cooked until soft before using.

How do I know when the cornbread is done?

Insert a toothpick into the center; it should come out clean when baked properly.

Is pumpkin cornbread gluten-free?

You can use gluten-free cornmeal and flour to make this recipe gluten-free.

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Pumpkin Cornbread

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• Author: mydishtoday
• Total Time: 40 minutes
• Yield: Approximately 12 servings 1x

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Description

Experience the essence of fall with this warm and comforting Pumpkin Cornbread. Bursting with the delightful flavors of sweet pumpkin and savory cornmeal, this easy-to-make dish is perfect for family gatherings or cozy evenings. With its golden crust and tender crumb, each bite evokes nostalgia and warmth, making it a seasonal favorite.

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Ingredients

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• 1 cup medium-ground cornmeal
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup sugar
• 1 cup pumpkin puree (canned or fresh)
• 2 large eggs
• 1/2 cup whole milk (or almond/oat milk)
• 1/4 cup melted butter

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Instructions

1. Preheat your oven to 400°F (200°C) and grease an 8-inch square baking dish.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt until well combined.
3. In another bowl, mix the pumpkin puree, eggs, melted butter, and milk until smooth.
4. Pour the wet ingredients into the dry mixture and stir gently until just combined.
5. Pour the batter into the prepared dish and bake for 25-30 minutes or until golden brown and a toothpick inserted comes out clean.
6. Let cool for about 10 minutes before slicing and serving warm.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (75g)
• Calories: 155
• Sugar: 6g
• Sodium: 180mg
• Fat: 5g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 35mg