Pumpkin Cornbread

4.96 from 22 votes

Make your fall super cozy with this pumpkin cornbread. Just one bowl, 10 ingredients and it's ready in 30 minutes!

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Difficulty: Easy

Servings: servings

Calories: 248kcal

1 large egg
1 cup pumpkin puree
1 ¼ cups buttermilk (OR 1 cup plus 3 tablespoons regular milk with 1 tablespoon white vinegar stirred in)
¼ cup butter melted and slightly cooled
2 tablespoons maple syrup

Prep:
Preheat the oven to 425°F. Lightly grease a 7x11 rectangular baking dish. Get your ingredients ready.
Dry ingredients:
In a large bowl, whisk together all dry ingredients.
1 ½ cups yellow cornmeal, ⅓ cup flour, ¼ cup granulated sugar, 1 tablespoon baking powder, 1 teaspoon ground cinnamon, 1 teaspoon pumpkin pie spice, ½ teaspoon salt
Wet ingredients:
In another bowl or large measuring jug, whisk together all wet ingredients until smooth.
1 large egg, 1 cup pumpkin puree, 1 ¼ cups buttermilk, ¼ cup butter, 2 tablespoons maple syrup
Combine batter:
Pour the wet ingredients into the bowl with the dry ingredients. Using a spoon or spatula, fold together JUST until combined - do not overmix.
Bake:
Pour the batter into the prepared baking dish. Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean.
Cool and serve:
Cool 10-15 minutes in the pan on a wire rack and serve warm cut into squares.

There isn't a lot of sugar in this cornbread recipe, so if you're a fan of a very sweet cornbread, feel free to double or triple it.
You can use a neutral oil in place of the melted butter to make this dairy free.
If you want to cool the cornbread completely before serving, I recommend lining the pan with parchment paper so you can lift the baked cornbread out of the pan to cool.