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Pumpkin Cornbread

Pumpkin cornbread is baked in a 9-inch square pan until golden, with a tender, moist crumb and warm cinnamon flavor. The pumpkin and buttermilk keep each square soft and flavorful.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling 10 minutes
Total Time 55 minutes
Servings: 9 servings
Course: Side Dish
Cuisine: American
Calories: 201
Ingredients Equipment Method Notes

Ingredients
  

  • nonstick cooking spray
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 0.33 cup light brown sugar packed
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp kosher salt
  • 1 tsp ground cinnamon
  • 1 cup pumpkin puree
  • 2 eggs large
  • 0.5 cup buttermilk
  • 0.33 cup unsalted butter melted and cooled slightly

Equipment

  • 1 9-inch square baking pan

Method
 

  1. Heat the oven to 400°F.
  2. Coat a 9-inch square baking pan with nonstick cooking spray.
  3. Whisk the cornmeal, flour, brown sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
  4. Whisk the pumpkin puree, eggs, buttermilk, and melted butter in a medium bowl until smooth.
  5. Pour the pumpkin mixture into the dry ingredients and stir just until no dry patches remain.
  6. Spread the thick batter evenly in the prepared pan.
  7. Bake for 25 to 30 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool in the pan for 10 minutes.
  9. Serve.

Notes

For tender cornbread, stir the batter just until no dry patches remain. Store covered in the refrigerator for up to 3 days; freeze wrapped squares for up to 2 months. For a dairy-free version, use plant-based butter and unsweetened plant milk mixed with a little vinegar in place of the buttermilk.