Fluffy Pumpkin Cornbread Recipe

Name: Fluffy Pumpkin Cornbread Recipe
Prep time: 5 min
Cook time: 35 min
Ingredients: 3/4 cup pumpkin puree; 1/2 cup cream corn; 1/2 cup buttermilk; 1/2 cup yogurt; 2 eggs; 1/4 cup brown butter; 3 tbsp maple syrup/brown sugar; 1 cup cornmeal; 1 cup all purpose flour; 3/4 cup corn kernels; 1 tbsp baking powder; 1 tsp baking soda; 1 tsp salt; 1 tbsp granulated sugar; 2 tbsp pumpkin seeds; 3 tbsp corn kernels

The easiest and perfect fall cornbread recipe! It is packed with pumpkin puree, corn and cream corn but also has brown butter to make it extra nutty and delicious. Serve it warm with honey and butter all through your fall dinners.

When you are in and end of summer mood but cannot wait to start fall baking, this recipe is the best transition from summer into fall. It is such a simple recipe to put together and is a perfect accompaniment with soup, salad or as a side dish with your main course. You don’t need any fancy ingredients to make this recipe and it comes together in one bowl making it very easy and approachable for anyone. I like topping the cornbread with pumpkin seeds and corn kernels for a beautiful crunchy topping once baked. I have made this cornbread with maple syrup and with brown sugar, I love them both but I prefer serving them with maple syrup and salted butter.

What is cornbread?

Cornbread is a savory quick bread that comes together very easily in one bowl. Most often than not it consists of cornmeal, flour, corn kernels, buttermilk, butter, eggs, raising agents, salt and sugar. It is an American recipe that is very common in northern parts of the U.S.

What is pumpkin cornbread?

Pumpkin cornbread is essentially cornbread batter mixed with pumpkin puree. This can include butternut squash chunks and pumpkin seeds as well. It is sweet, savory and salty. I also like adding a bit of cheese into the batter to make it extra soft and a little gooey.

What ingredients are needed to make pumpkin cornbread?

We need buttermilk, yogurt, pumpkin puree, eggs, maple syrup/brown sugar, brown butter, cornmeal, flour, baking powder, baking soda, salt, cream corn (from a can), pumpkin puree, corn kernels (canned), pumpkin seeds, granulated sugar and crushed black pepper.

What substitutes can you use to make pumpkin corn bread?

If you do not have cream corn you can add the same amount of buttermilk. I have used corn from a canned that is drained and rinsed you can use corn on the cob that is steamed or frozen corn which is cooked through as well. I have used canned pumpkin puree to make this recipe but you can use a homemade pumpkin puree as well. We rarely buy buttermilk from the store here as it is expensive so we use whole milk with 1 tsp of vinegar that is stirred together until combined. I have made this recipe with brown sugar and maple syrup but you can use either or or even castor sugar. The pumpkin seeds are optional but they ad a delicious crunch to the cornbread.

What equipment is needed to make pumpkin cornbread?

The batter is made in a large mixing bowl, whisk and rubber spatula. The butter can be browned in a sauce pot over low heat. The pumpkin cornbread can be baked in an 8×8 or 9×9 inch baking tin that is lined with baking paper.

How to make pumpkin cornbread?

Preheat the oven to 375℉ and line an 8×8 inch tin with baking paper, set aside. In a mixing bowl add the pumpkin puree, butter milk, yogurt, eggs, maple syrup/brown sugar, cream corn and whisk until smooth. Add the cooled brown butter/melted butter and whisk again. Add the cornmeal, flour, baking powder, baking soda, salt, corn kernels and fold together. Transfer to the lined baking tray and smooth out the top, sprinkle over the granulated sugar, pumpkin seeds and corn kernels and bake for 30-35 minutes until risen and a tooth pick inserted into the center comes out clean.

Serving pumpkin cornbread?

I like slicing the cornbread into squares but you could cut it into slices as well. It is best served warm with maple syrup and butter but I also like toasting the leftover slices over low heat in a sauté pan until golden, crispy and brown. Pair it with my chili con carne or the easy cheesy eggs as well. It is the perfect side to any thanksgiving dinner or just enjoy it as your brunch during the week with greek yogurt and sausages.

Storing pumpkin cornbread?

The leftovers can be stored in air tight containers in the fridge for 1 week. When ready to eat, microwave the pieces for 15-20 seconds or until warm.

Looking for more savory fall recipes?

Now that we have covered how to make this Fluffy Pumpkin Cornbread recipe, you can have a look at the recipe video on my socials but let’s get to it.

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.