Description

This Pumpkin Cornbread recipe combines the earthy sweetness of canned pumpkin with the classic texture of traditional cornbread. Perfectly spiced with cinnamon and nutmeg, it offers a moist, tender crumb that’s ideal for a cozy autumn treat or side dish. Easy to prepare and baked to golden perfection, it’s a wholesome twist on a beloved comfort food that can be adapted easily for various dietary preferences.

Ingredients

Scale

Dry Ingredients

1 cup cornmeal
1 cup all-purpose flour (or gluten-free flour)
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup sugar (or coconut sugar)

Wet Ingredients

1 cup canned pumpkin puree
1/2 cup milk (or plant-based milk)
1/4 cup vegetable oil (or melted coconut oil)
2 tablespoons maple syrup
1 egg (or flax egg for vegan option)

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Instructions

Preheat Oven: Preheat the oven to 375°F (190°C) and lightly grease or line an 8×8-inch baking dish with parchment paper to prevent sticking.
Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar until evenly combined.
Combine Wet Ingredients: In a separate bowl, whisk the canned pumpkin puree, milk, vegetable oil, maple syrup, and egg until smooth and fully incorporated.
Combine Wet and Dry: Gradually pour the wet mixture into the dry ingredients, stirring gently just until all is combined. Be careful not to overmix to keep the cornbread light and tender.
Prepare to Bake: Spread the batter evenly in the prepared baking dish using a spatula to smooth the top.
Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Remove the cornbread from the oven and let it cool slightly in the pan. Slice and serve warm, optionally with butter or honey for extra flavor.

Notes

For a vegan version, substitute the egg with a flax seed egg (1 tablespoon flaxseed meal + 3 tablespoons water, mixed and rested for 5 minutes).
Use gluten-free flour to make this cornbread gluten-free.
Adjust sweetness by varying the amount of sugar or substitute with maple syrup if preferred.
This cornbread pairs well with chili, soups, or can be enjoyed as a sweet snack.
Storage: Keep leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheat slices in the oven or microwave before serving.