Pumpkin Cornbread • SO Moist! Recipe

I perfected my Pumpkin Cornbread using a simple pantry trick that turns basic ingredients into a quickbread worthy of the Thanksgiving table, and I’m finally sharing the recipe.

I keep telling people this Pumpkin Cornbread is ridiculous, because it’s so moist and somehow not too sweet. I mix earthy yellow cornmeal with canned pumpkin puree and end up with a crumb that’s dense but tender, a texture I can’t stop testing.

It holds up next to stews and bowls of chili, and honestly works as a Perfect Side Dish for any holiday table. I even bring it out with Pumpkin Cornbread With Cinnamon Honey Butter when friends come over, they always ask for more.

Try a slice cold the next day and see what I mean.

Ingredients

• Pumpkin puree: moist, adds fiber and vitamin A, kinda earthy not sugary.
• Cornmeal: gritty texture, full of carbs and fiber, gives real corn flavor.
• Buttermilk: tangy, helps make cake tender and light, adds mild protein.
• Brown sugar: sticky sweet with molasses, deep caramel notes, makes moist crumb.
• Butter: gives rich fat for tenderness, flavor and a soft crumb, yum.
• Eggs: bind, add protein and structure, help rise and brown a bit.
• Cinnamon: warm spice, little sweetness, makes it smell cozy and fall like.

Ingredient Quantities

• 1 cup yellow cornmeal (medium grind)
• 1 cup all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon ground nutmeg
• 1/3 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 cup canned pumpkin puree not pumpkin pie filling
• 2 large eggs
• 3/4 cup buttermilk (or 3/4 cup milk plus 1 tablespoon vinegar)
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 cup corn kernels fresh or canned, drained (optional)
• 2 tablespoons maple syrup or honey (optional)

How to Make this

1. Preheat oven to 375°F and grease an 8 by 8 inch square pan or a 9 inch cast iron skillet, or line with parchment.

2. In a large bowl whisk together 1 cup yellow cornmeal, 1 cup all purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 3/4 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon pumpkin pie spice, 1/4 teaspoon ground nutmeg, 1/3 cup granulated sugar and 1/4 cup packed brown sugar until evenly mixed.

3. In another bowl whisk 1 cup canned pumpkin puree not pumpkin pie filling with 2 large eggs, 3/4 cup buttermilk (or if using the milk plus vinegar option mix 3/4 cup milk with 1 tablespoon vinegar and let sit 5 minutes first), 1/4 cup melted unsalted butter and 1 teaspoon vanilla extract. If you want extra sweetness add 2 tablespoons maple syrup or honey now.

4. Pour the wet mixture into the dry ingredients and stir gently until just combined. Dont overmix or the cornbread will get tough; a few small lumps are ok.

5. Fold in 1/2 cup corn kernels if using, stirring just enough to distribute them without beating the batter.

6. Let the batter sit 3 to 5 minutes so the cornmeal hydrates a bit; this helps make it super moist.

7. Scrape the batter into the prepared pan and smooth the top with a spatula. If you like a glossy top brush a little extra melted butter or drizzle a teaspoon of maple syrup over the surface.

8. Bake in the preheated oven for about 20 to 28 minutes until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.

9. Cool in the pan on a wire rack for 10 minutes before slicing so it firms up but stays moist. Serve warm with butter or an extra drizzle of maple syrup.

Equipment Needed

1. Oven (preheat to 375°F)
2. 8×8 inch square baking pan or 9 inch cast iron skillet (or parchment-lined pan)
3. Large mixing bowl
4. Medium mixing bowl
5. Whisk
6. Measuring cups and spoons
7. Rubber spatula (or wooden spoon)
8. Pastry brush (for butter or maple syrup glaze)
9. Wire cooling rack and a toothpick to test doneness

FAQ

Pumpkin Cornbread • SO Moist! Recipe Substitutions and Variations

• Buttermilk: swap with plain Greek yogurt thinned with milk — use 3/4 cup yogurt whisked with 2 to 3 tbsp milk, or just 3/4 cup kefir. Keeps the tang and moist crumb, works great.
• All purpose flour: use whole wheat pastry flour 1:1 for a nuttier, slightly denser loaf, or a gluten free cup‑for‑cup baking blend 1:1 if you need GF.
• Unsalted butter: replace with neutral oil (canola or vegetable) 1:1 by volume, or melted coconut oil 1:1. To cut fat keep half the butter and swap the other half for unsweetened applesauce (so 2 tbsp applesauce + 2 tbsp melted butter).
• Eggs: use flax “eggs” (1 tbsp ground flaxseed + 3 tbsp water per egg, let sit about 5 minutes) or 1/4 cup mashed banana per egg. They bind well but loaf may be a tad denser and flavored slightly.

Pro Tips

1) Let the batter sit longer than you think. 8 to 12 minutes really lets the cornmeal swell so the cornbread stays moist and not gritty, and if it looks too thick after resting stir in a tablespoon or two of milk.

2) If you want a crunchy edge use a hot cast iron skillet. Put the empty skillet in the oven while it heats, add a little butter right before pouring the batter, you get that nice sizzle and golden crust but keep an eye on it because it can bake faster.

3) For extra richness swap about a quarter cup of the buttermilk for Greek yogurt or sour cream, or brown the butter first for a nutty depth. Dont overdo the add ins though, too much extra liquid or fat can change baking time.

4) Prep your mix ins and spices: drain and pat canned corn dry so it doesnt water down the batter, and taste your spice blend by sniffing it together first so you can tweak sweetness or cinnamon. Use a toothpick to check doneness it should come out with a few moist crumbs, then let it sit 10 to 15 minutes before slicing so it firms up but stays tender.

Pumpkin Cornbread • SO Moist! Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I perfected my Pumpkin Cornbread using a simple pantry trick that turns basic ingredients into a quickbread worthy of the Thanksgiving table, and I'm finally sharing the recipe.

Pin

Servings

8

servings

Calories

290

kcal

Equipment: 1. Oven (preheat to 375°F)
2. 8×8 inch square baking pan or 9 inch cast iron skillet (or parchment-lined pan)
3. Large mixing bowl
4. Medium mixing bowl
5. Whisk
6. Measuring cups and spoons
7. Rubber spatula (or wooden spoon)
8. Pastry brush (for butter or maple syrup glaze)
9. Wire cooling rack and a toothpick to test doneness

Ingredients

• 1 cup yellow cornmeal (medium grind)

• 1 cup all purpose flour

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 3/4 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon pumpkin pie spice

• 1/4 teaspoon ground nutmeg

• 1/3 cup granulated sugar

• 1/4 cup packed brown sugar

• 1 cup canned pumpkin puree not pumpkin pie filling

• 2 large eggs

• 3/4 cup buttermilk (or 3/4 cup milk plus 1 tablespoon vinegar)

• 1/4 cup unsalted butter, melted

• 1 teaspoon vanilla extract

• 1/2 cup corn kernels fresh or canned, drained (optional)

• 2 tablespoons maple syrup or honey (optional)

Directions

• Preheat oven to 375°F and grease an 8 by 8 inch square pan or a 9 inch cast iron skillet, or line with parchment.
• In a large bowl whisk together 1 cup yellow cornmeal, 1 cup all purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 3/4 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon pumpkin pie spice, 1/4 teaspoon ground nutmeg, 1/3 cup granulated sugar and 1/4 cup packed brown sugar until evenly mixed.
• In another bowl whisk 1 cup canned pumpkin puree not pumpkin pie filling with 2 large eggs, 3/4 cup buttermilk (or if using the milk plus vinegar option mix 3/4 cup milk with 1 tablespoon vinegar and let sit 5 minutes first), 1/4 cup melted unsalted butter and 1 teaspoon vanilla extract. If you want extra sweetness add 2 tablespoons maple syrup or honey now.
• Pour the wet mixture into the dry ingredients and stir gently until just combined. Dont overmix or the cornbread will get tough; a few small lumps are ok.
• Fold in 1/2 cup corn kernels if using, stirring just enough to distribute them without beating the batter.
• Let the batter sit 3 to 5 minutes so the cornmeal hydrates a bit; this helps make it super moist.
• Scrape the batter into the prepared pan and smooth the top with a spatula. If you like a glossy top brush a little extra melted butter or drizzle a teaspoon of maple syrup over the surface.
• Bake in the preheated oven for about 20 to 28 minutes until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
• Cool in the pan on a wire rack for 10 minutes before slicing so it firms up but stays moist. Serve warm with butter or an extra drizzle of maple syrup.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 137.5g
• Total number of serves: 8
• Calories: 290kcal
• Fat: 8.7g
• Saturated Fat: 4.3g
• Trans Fat: 0.04g
• Polyunsaturated: 0.6g
• Monounsaturated: 2.1g
• Cholesterol: 62mg
• Sodium: 275mg
• Potassium: 254mg
• Carbohydrates: 48.3g
• Fiber: 3.1g
• Sugar: 19.4g
• Protein: 6.4g
• Vitamin A: 2125IU
• Vitamin C: 3.4mg
• Calcium: 52mg
• Iron: 1.1mg