Moist Pumpkin Cornbread Recipe

A slice of pumpkin cornbread on a plate with butter and honey on top.

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Spice up your fall baking with my delicious & easy Pumpkin Cornbread recipe! It's the perfect cozy side dish for your favorite fall meals—slightly sweet, a little savory, and packed with actual pumpkin goodness that'll make your kitchen smell like autumn in no time.

Prep Time10

Cook Time30

Total Time40

Course: Bread

Cuisine: American

Servings: servings

Author: Amy Nash

Ingredients

1 cup (141g) all-purpose flour
1 cup (170g) yellow cornmeal
1/2 cup brown sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon pumpkin spice
1/4 teaspoon ground cinnamon
1 cup pumpkin puree
1/3 cup salted butter melted
1/2 cup milk
2 Tablespoons honey
2 large eggs

Instructions

Preheat oven to 350°F. Spray a 9x9-inch baking pan with baking spray.
In a large bowl, whisk together the flour, cornmeal, brown sugar, baking powder, salt, pumpkin spice, and cinnamon.
1 cup (141g) all-purpose flour, 1 cup (170g) yellow cornmeal, 1/2 cup brown sugar, 1 Tablespoon baking powder, 1/2 teaspoon salt, 1/2 teaspoon pumpkin spice, 1/4 teaspoon ground cinnamon
In another bowl, whisk the pumpkin puree, melted butter, milk, honey, and eggs until smooth and combined.
1 cup pumpkin puree, 1/3 cup salted butter, 1/2 cup milk, 2 Tablespoons honey, 2 large eggs
Add the wet ingredients to the dry ingredients, stirring just until combined. It is okay for the batter to be slightly lumpy.
Transfer the cornbread batter to the prepared baking dish. Bake for 30 to 35 minutes or until a tester inserted into the center of the cornbread comes out clean with just a few crumbs on it. Slice into squares and serve warm with butter and honey.

Notes

Pumpkin Spice Substitute: If you don't have a jar of pumpkin spice in your pantry, that's okay! Simply increase the cinnamon to 1/2 teaspoon and add 1/4 teaspoon ground nutmeg with a pinch of allspice and ground ginger to round things out.
Buttermilk: If desired, you can absolutely replace the regular milk with buttermilk in this recipe. Everything else stays the same.
Storage: Let the cornbread cool completely, then transfer the cornbread squares to an airtight container or wrap the pan of cornbread tightly in plastic wrap and store it at room temperature for up to 2 days.
Freezing instructions: Wrap the cornbread in plastic wrap, then place it in a freezer-safe bag or container. It will stay fresh for about 2-3 months in the freezer.
Reheating: To reheat, thaw it at room temperature for a few hours. Then, cover the cornbread with foil and warm it in the oven at 350°F for about 10-15 minutes or until heated through. You can also microwave individual pieces for 20-30 seconds.

Nutrition

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