This recipe for pumpkin cornbread won’t disappoint! This cornbread pumpkin recipe is also called pumpkin spice cornbread recipe or autumn spice cornbread, is not your regular homemade cornbread recipe! If you’re looking for a new pumpkin recipe (or wondering what can I do with too much pumpkin), try this sweet and savory recipe for a side dish on Thanksgiving, Halloween cornbread, savory pumpkin recipes, or fall food ideas!
BEST RECIPE FOR PUMPKIN CORNBREAD EVER!
I’ve been making a homemade cornbread recipe for … a long time. So, we decided to try this cornbread pumpkin recipe for one of our fall recipes.
(Cornbread from pumpkin / adding pumpkin to cornbread mix or a flavored cornbread may seem weird, but it’s so yummy!)
How To Make Pumpkin Cornbread From Scratch
For a cornbread with pumpkin recipe, you’ll need:
- All purpose flour
- Canned pumpkin / pumpkin puree
- Ground cinnamon
- Brown sugar
- Vegetable oil or extra virgin olive oil
See below for full pumpkin corn bread recipe. You can make this cornbread pumpkin recipe with as pumpkin cornbread using mix, but making cornbread from scratch is an easy recipe too! KEEP SCROLLING for the best pumpkin cornbread recipe instructions! Also, don’t miss the corn bread with honey butter recipe / how to make honey butter for cornbread to go with it!
I made the pumpkin cornbread in cast iron skillet, but you can also make it in a regular baking pan, as cornbread pumpkin muffins, or whatever corn bread recipe pan you use normally.
(It’s great if you’re looking for non-traditional cornbread muffin ideas!)
My kid said she like this better than our plain cornbread recipe! If you love a traditional cornbread in cast iron skillet recipe, you’ll love this one, too!
What do you eat with cornbread?
- Cold glass of milk
- Peanut butter
- Alone with butter or cinnamon butter
Cornbread with cinnamon butter is good, but I like this pumpkin corn bread with a little honey drizzled on it as a cornbread dipping sauce! This is a moist cornbread recipe with honey!
(I’ve never tried it, but you could probably make a honey glaze for cornbread, too!)
YOU’LL ALSO ENJOY:
Before baking cornbread, read through these tips to help with the recipe:
Why does my cornbread stick to my cast iron skillet?
If your cornbread is sticking to your cast iron skillet, make sure you are using a seasoned skillet. Then, heat oil in the cast iron pan before filling it with the cornbread batter and baking. After baking, allow your cornbread to cool slightly and it will be less likely to stick to the skillet.
Should you let cornbread cool before removing from pan?
Allow your cornbread to cool slightly or completely before removing it from the pan. The longer cornbread sits, the better it will hold together. This makes it easier to remove from the pan after cooling.
Does cornbread need to be refrigerated?
Cornbread can be stored on in an airtight container at room temperature for a couple of days. You can refrigerate cornbread for up to a week, or freeze the cornbread in a freezer container.
PUMPKIN RECIPES NOTE: You may also hear this called cornbread pumpkin cake recipe, but don’t be mistaken! This pumpkin spice cornbread is not sweet, it is savory pumpkin cornbread. (It really is one of my favorite savory pumpkin puree recipes.) However, adding butter, cinnamon butter, or honey will give it that sweetness, if you crave that or are looking for a sweet pumpkin cornbread recipe.
Use honey butter or cinnamon butter for a sweet pumpkin cornbread recipe!
To Make Pumpkin Skillet Cornbread with Honey Butter (corn bread honey butter):
Wondering what to put on cornbread made with pumpkin?
Eat pumpkin cornmeal muffins or pumpkin cornbread with cinnamon honey butter, pumpkin honey butter, plain honey, or plain butter for a yummy treat!
Let’s get to our skillet pumpkin cornbread!
Or, you can make it as a recipe for pumpkin cornbread muffins (aka: cornmeal pumpkin muffins)! If you make it as a cornbread pumpkin muffin recipe, be sure to grease all of your muffin tin cups!
Easy Pumpkin Cornbread Recipe
You can make this pumpkin cornbread Jiffy mix or a pumpkin cornbread using mix (called Jiffy pumpkin bread), but it’s just as easy to make it from scratch!
Some people have referred to it as cornmeal pumpkin bread, but it’s definitely more like corn bread than bread.
You can also use this for pumpkin sausage cornbread stuffing! Just replace your plain cornbread with this pumpkin corn bread in your stuffing recipe.
This pumpkin puree cornbread is easy with just regular canned pumpkin (like you use for pumpkin pie recipes). However, you can make this cornbread with pumpkin puree that you can yourself, too.
Also, if you have roasted pumpkin seeds, you can make cornbread with pumpkin seeds, too!
(Although we like it just like it’s listed and getting the pumpkin flavor by adding pumpkin to cornbread mix.)
Someone even told me that they’ve made pumpkin Jalapeno cornbread as a spiced cornbread. Now, I want to try that the next time I make this pumpkin skillet cornbread and add Jalepenos to my spices for cornbread.
(I think spicy pumpkin cornbread muffins or pumpkin spice corn muffins as a side to chili or pumpkin soup would be yummy!)
- 1 cup all purpose flour
- 1 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon ground cloves
- 1/2 cup light brown sugar, packed
- 1/4 cup unsalted butter, melted
- 1 cup canned pumpkin
- 1/2 cup milk
- 2 large eggs, lightly beaten
- 1 tablespoon Crisco or vegetable oil
- Preheat oven to 375 °F.
- Place Crisco (or vegetable oil) into a cast iron skillet. Heat skillet on stovetop on low while preparing rest of recipe.
- In a large mixing bowl, stir together flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Make a well in the middle of the ingredients. Set aside.
- In a medium mixing bowl, add brown sugar, making sure there are no clumps. Stir in melted butter and pumpkin until combined. Mix in eggs and milk.
- Pour pumpkin mixture into well of dry ingredients. Fold with a spatula until just combined and no dry ingredients can be seen. Do not overmix or it could make your cornbread crumbly!
- With the cast iron skillet, carefully swirl oil until it covers the entire skillet. Pour batter into hot skillet and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool slightly before cutting into squares or triangles for serving.
We made this as a cast iron pumpkin cornbread recipe, but you can use cornbread muffin tins for recipe for pumpkin cornbread muffins or a baking pan (like a cornbread recipe 8x8 pan), too.
Also, if you have any leftover, make pumpkin cornbread stuffing!
Amount Per Serving: Calories: 258Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 63mgSodium: 308mgCarbohydrates: 39gFiber: 3gSugar: 13gProtein: 5g
Nutrition information is estimated. Changes to the recipe and use of different brands may cause changes to the nutritional information to vary slightly from the ones provided here.
If you make this as Halloween cornbread muffins for fall chili or Halloween soup after trick or treating or for a Halloween party, grab these cute Halloween cupcake toppers!
File under: savory canned pumpkin recipes.
Fall Children’s Books To Pair With The Best Pumpkin Cornbread Recipe
Let us know if you try this as honey butter cornbread or with something else!