Pumpkin Cornbread Recipe

By Amy Dong
Published Oct. 18, 2016
Updated Nov. 7, 2023

5 from 1 vote
2 comments
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This Pumpkin Cornbread is tender and tastes outstanding. It’s packed with all the fall flavors you’ve waited the whole year for. Make this instead of plain cornbread and see for yourself.

It’s fusion season. Everything seems to be in intermixture mode.

Late-summer blooms are hanging onto their green with every bit of oomph they have, while many trees are letting go of their fall leaves.

The grass is still lush, though its growth is dramatically slowing down and crunchy autumn leaves are blanketing their still-green blades.

That’s from my long walk in the ‘hood this afternoon.↑ Which, to my dismay, did nothing to tire out The Bulldog.

I’ve got both flip flops and boots at the ready, for whatever the weather’s doing. [In Minnesota, it’s anybody’s guess.] Umbrellas – last week they acted as sunblock; this week they’re rain gear.

I decided to fix my own kind of fusion. A merger in the kitchen just went down.

Two of my favorite fall foods to devour are pumpkin bread and honey cornbread.

Two good bites uniting together can only mean one supremely delicious grub.

This Pumpkin Cornbread is full of autumn spices, lightly sweet, and toothsome. It boasts a delightful cornbread texture with a more tender and moist crumb.

It’s absolutely fab with your favorite chili or as a holiday side dish.

Here’s to combining, uniting, and mingling away.

{Don’t forget to fuse in lotsa melty butter.}

Enjoy.

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Pumpkin Cornbread Recipe

5 from 1 vote

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This Autumn Pumpkin Cornbread is tender and tastes outstanding. It’s packed with all the fall flavors you’ve waited the whole year for. Make this instead of plain cornbread and see for yourself. It’s amazing with melted butter or honey!

Prep Time: 15

Cook Time: 27

Total Time: 42

Servings:

Author: Amy Dong

Ingredients

1 cup pure pumpkin puree
½ cup whole Greek yogurt
½ cup light brown sugar, tightly packed
¼ cup salted butter, melted
2 large eggs
1 cup all purpose flour
1 cup cornmeal
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp baking powder
½ tsp baking soda
½ tsp table salt
¼ tsp ground nutmeg
¼ tsp ground cloves

Instructions

Preheat oven to 375F with rack on lower middle position. Lightly grease a deep dish 9-inch pie pan.
In a large bowl, add pumpkin, yogurt, brown sugar, melted butter, and eggs. Whisk to combine well, until smooth and no clumps remain.
In a separate bowl, add flour, cornmeal, cinnamon, ginger, baking powder, baking soda, salt, nutmeg, and cloves. Whisk to combine well. Using a rubber spatula, fold the flour mixture into the pumpkin mixture just until batter is combined and smooth. Don’t over-mix.
Transfer mixture into prepared deep-dish pie pan. Bake about 27 minutes, or just until a toothpick inserted in center comes out mostly clean (a few tender crumbs attached are fine.) Cool 30 minutes before cutting. Serve with melted butter for a more savory flavor, or honey for a sweeter flavor.

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