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Pumpkin Cornbread Recipe

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This Pumpkin Cornbread recipe delivers moist, flavorful squares with the warm aroma of browned butter and autumn spices. Using brown butter and pumpkin purée adds a rich depth to classic cornbread, perfect as a comforting side or snack.

Ingredients

Wet Ingredients

  • ½ cup milk
  • 1 tbsp distilled white vinegar
  • ½ cup unsalted butter
  • ⅔ cup granulated sugar
  • ½ cup plain pumpkin purée
  • 2 large eggs

Dry Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp nutmeg-free pumpkin pie spice

Instructions

  1. Prepare the milk mixture: Heat the oven to 375°F (190°C). Grease or line an 8-inch square baking pan. Stir the vinegar into the milk and let it stand for 5 minutes to create buttermilk.
  2. Brown the butter: Melt the butter over medium heat in a skillet, swirling occasionally until the milk solids turn golden brown and emit a nutty aroma. Immediately pour the browned butter into a mixing bowl to prevent burning, then let it cool slightly.
  3. Mix wet ingredients: Whisk the sugar, pumpkin purée, eggs, and the milk-vinegar mixture into the browned butter until combined.
  4. Combine dry ingredients: In a separate bowl, whisk together the cornmeal, all-purpose flour, baking soda, salt, and pumpkin pie spice.
  5. Combine wet and dry: Stir the dry ingredients into the wet ingredients just until combined—do not overmix to maintain tenderness.
  6. Bake the cornbread: Spread the batter evenly into the prepared baking pan. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool and serve: Allow the cornbread to cool slightly before slicing into 9 squares and serving.

Notes

  • Immediately transfer the browned butter out of the hot pan to avoid burning milk solids.
  • Use nutmeg-free pumpkin pie spice blend to maintain a balanced flavor without overpowering nutmeg.
  • Do not overmix the batter to keep the cornbread tender and light.
  • For best results, use an 8-inch square baking pan for even cooking.

Find it online: https://lauracooks.com/pumpkin-cornbread-recipe/