Skip to Content

Home » Cornbread Recipes » Homemade Pumpkin Cornbread

Homemade Pumpkin Cornbread

This Homemade Pumpkin Cornbread is the best quick and easy recipe perfect for fall. This dish is made with pure pumpkin, brown sugar or sweetener, and pie spice for amazing flavor.

pumpkin cornbread on a plate with pumpkin cornbread in a cast iron skillet

Fall always ignites the love for everything pumpkin spice. It also brings out the sweet potatoes vs pumpkin wars! Many people have their stance on which they prefer. I actually like both of them! So of course I have recipes for both of these.

buttermilk, eggs, butter, and pure pumpkin in separate bowls

What Type of Pumpkin to Use

When purchasing canned pumpkin, be sure the label says 100% pure pumpkin and not pumpkin pie filling. You can grab it here from Amazon. Pumpkin pie filling is sweetened and loaded with sugar.

Do You Use Sugar or Sweetener?

This is totally up to you. The use of sugar in cornbread is a common debate, especially for traditional recipes. This is meant to be a sweet version with pumpkin, so I recommend using the amount that is suggested in the recipe. Feel free to do as you wish. I use brown monkfruit sweetener.

collage photo with pumpkin cornbread mix in a bowl

What Kind of Cornmeal to Use

I like to use self-rising cornmeal mix. Cornbread is usually made with a mix of cornmeal and flour. A self-rising mix will combine the two.

Self-Rising Cornmeal Mix

Self-rising cornmeal is used in this recipe because it is already mixed with self-rising all-purpose flour (which produces AMAZING cornbread). I recommend you purchase your own, it’s available here on Amazon.

You can make your own by combining 2 cups of yellow cornmeal, 6 tablespoons of all-purpose flour, 3 teaspoons of baking powder, and 1 teaspoon of salt. You can read more about How to Make Self Rising Cornmeal here.

unbaked pumpkin cornbread in a cast iron skillet

How to Get Cornbread with Crispy Edges and Crust

To get a really crispy crust, be sure to add your batter to a piping hot, buttered skillet. This recipe will produce cornbread that has a crispy crust and a somewhat crumbly interior. Southern cornbread is typically a little crumbly, as it pairs well with chili, collard greens, stews, and more.

How to Make Pumpkin Cornbread

Detailed measurements and full instructions can be found in the recipe card at the bottom of the post.

  1. Pour melted butter throughout the cast iron skillet pan.
  2. Add self-rising cornmeal, salt, and sugar or sweetener to a mixing bowl. Stir to combine.
  3. Next add in eggs, butter, buttermilk, and pureed pumpkin. Stir to combine
  4. Pour the mixture into the cast iron skillet, reserving about an inch from the top.
  5. Bake.
pumpkin cornbread in a cast iron skillet

Baking Temperature

The cornbread should be baked in the oven on 400 degrees.

How to Substitute Buttermilk

You can substitute/make your own buttermilk if you wish by combining milk and vinegar (or lemon). Get instructions on How to Make a Buttermilk Substitute here.

Buttermilk is a soured product so it will be more acidic than milk. This will react with any rising agent such as baking powder used in the recipe and give a better rise to the product. Do not simply substitute milk alone in this recipe.

Milk is used in baking recipes for thinning the batter. That’s not what we want here. Milk does not lower the pH of the cornbread and is therefore very different from buttermilk.

pumpkin cornbread on a plate with pumpkin cornbread in a cast iron skillet

Do You Have to Use a Cast Iron Skillet?

My firm opinion is yes if you want the best tasting cornbread, especially one with a crispy crust. A cast iron will also cook the cornbread more evenly. I use this cast iron skillet from Amazon.

You can still use this recipe without a cast iron. You can use an 8×8 baking dish/cake pan. You may have to adjust your cook time. Keep a watchful eye and test using a toothpick.

The cornbread will taste much better using a cast iron skillet and it is traditionally prepared using one.

Do You Have to Use Baking Powder?

In this recipe, the baking powder is already mixed with the cornmeal mix. In general, baking powder is needed in order for the cornbread to rise. If you are using yellow cornmeal, follow the instructions noted above.

Why Does My Cornbread Crumble?

Cornbread is meant to crumble some, period. However, you should be able to slice it and remove pieces from the pan. It should crumble, but it shouldn’t be crumbly. It will begin to crumble as you are eating it.

Be sure not to over mix the batter when you combine the dry and wet ingredients. This is a common baking rule of thumb. Over-mixing will lead to large cracks in the crust and a lot of crumble. Only mix well enough to combine the ingredients.

pumpkin cornbread on a plate

Can You Use Jiffy Mix?

You can if you want (that wouldn’t be homemade cornbread).

How to Make Them into Muffins

Yes, these work great as muffins! Follow the instructions noted in my Cornbread Muffins recipe. Bake for 15-20 minutes on 400 degrees or until a toothpick returns clean.

How to Store it/Can You Make it Ahead

Cornbread is best served hot and fresh, but can be made up to 8 hours ahead of time (with the same fresh taste). I store leftover cornbread in the refrigerator (tightly sealed) for up to a week.

Freezer Tips

To freeze the cornbread, wrap it in foil or in plastic wrap for 2-3 months. Thaw on the counter at room temperature for a few hours.

Pair With These Main Dish Recipes

Smothered Turkey Wings
Baked Turkey Wings
Southern Baked Ham With Pineapple
Cajun Roasted Turkey
Smothered Chicken
Air Fryer Whole Chicken
Air Fryer Honey Glazed Ham

More Pumpkin Recipes

Pumpkin Hummus
Pumpkin Crisp
Keto Low Carb Pumpkin Pie
Keto Pumpkin Mug Cake
Keto Low Carb Pumpkin Bread
Keto Low Carb Pumpkin Muffins
Keto Pumpkin Spice Latte
No Bake Pumpkin Cheesecake Bars
Keto Low Carb Pumpkin Cookies

Creamy Pumpkin Soup with Canned Pumpkin

More Cornbread Recipes

Homemade Blueberry Cornbread
Homemade Southern Cornbread
Cornbread Muffins
Jalapeno Cheddar Cornbread
Honey Cornbread

Air Fryer Cornbread
Keto Low Carb Cornbread

Southern Cornbread Dressing
Sweet Potato Biscuits
Homemade Maple Butter
Cornbread Casserole
Sweet Potato Cornbread

pumpkin cornbread on a plate
Print Pin
5 from 1 vote

Homemade Pumpkin Cornbread

This Homemade Pumpkin Cornbread is the best quick and easy recipe perfect for fall. This dish is made with pure pumpkin, brown sugar or sweetener, and pie spice for amazing flavor.
Save this recipe here.
Course Appetizer, Dessert, Side Dish
Cuisine American
Keyword how to add pumpkin to cornbread recipes, pumpkin cornbread
Prep Time 15 minutes
Cook Time 25 minutes
cooling 20 minutes
Total Time 1 hour
Servings 16 slices
Calories 129kcal

Ingredients

Instructions

  • Preheat oven to 400 degrees.
  • Pour 1/4 cup of the melted butter throughout the cast iron skillet pan. Reserve 1/4 cup of the butter for the cornbread mix. If you would like cornbread with a really crispy crust, place the skillet on the stove on medium heat while you mix the batter in the steps below. Adding the batter to a hot skillet will produce really crispy cornbread.
  • Add the self-rising cornmeal, salt, pumpkin pie spice, and sugar or sweetener to a mixing bowl. Stir to combine.
  • Next add in the eggs, remaining butter (1/4 cup), buttermilk, and pureed pumpkin. Stir to combine. Be sure not to over mix the batter. Over-mixing will lead to large cracks in the crust and a lot of crumble. Only mix well enough to combine the ingredients.
  • Pour the mixture into the cast iron skillet, reserving about an inch from the top. If using a 10.25 inch cast iron, the batter will fit.
  • Bake for 20-25 minutes or until a toothpick can be inserted and return clean.
  • I like to cool the cornbread completely prior to slicing and let it cool for at least 20 minutes.

Video

Notes

  • You can substitute brown sugar or sweetener for regular sugar if you wish.
  • The taste of this cornbread isn’t overly sweet. I love to serve it with Maple Butter or honey which adds sweet flavor. If you want really sweet cornbread, add additional sweetener or sugar.
  • When purchasing canned pumpkin, be sure the label says 100% pure pumpkin and not pumpkin pie filling.
  • You can make your own and substitute self-rising cornmeal by combining 2 cups of yellow cornmeal, 6 tablespoons of all-purpose flour, 3 teaspoons of baking powder, and 1 teaspoon of salt. You can read more about How to Make Self Rising Cornmeal here.
  • You can use any oil instead of butter if you wish.
  • To get a really crispy crust, be sure to add your batter to a piping hot, buttered skillet.
  • Every oven cooks at varying speeds. I often have to rotate the placement of foods in my oven halfway through the cooking process because the area facing the back of the oven cooks at a faster pace.
  • You can substitute/make your own buttermilk if you wish by combining milk and vinegar (or lemon). Get instructions on How to Make a Buttermilk Substitute here. Buttermilk is a soured product so will be more acidic than milk. This will react with any rising agent such as baking powder used in the recipe and give a better rise to the product.
  • Do not simply substitute milk alone in this recipe. Milk is used in baking recipes for thinning the batter. That’s not what we want here. Milk does not lower the pH of the cornbread and is therefore very different from buttermilk.
  • Be sure not to over mix the batter when you combine the dry and wet ingredients. This is a common baking rule of thumb. Over-mixing will lead to large cracks in the crust and a lot of crumble. Only mix well enough to combine the ingredients. If your cornbread does not hold or falls apart, this is where you went wrong.
  • You can still use this recipe without a cast iron. You will likely need less than 1/4 cup of butter to oil your pan. Use your judgment. You can use an 8×8 baking dish/cake pan. You may have to adjust your cook time. Keep a watchful eye and test using a toothpick.
  • Cornbread is best served hot and fresh, but can be made up to 8 hours ahead of time.
  • Macros assume zero calorie monkfruit is used. Feel free to use the macros calculator of your choice to calculate accurate macros utilizing the branded ingredients you use in the recipe.
 
Homemade Pumpkin Pie Spice:
Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Nutrition (displayed with net carbs)

Serving: 1slice | Calories: 129kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g
Do you struggle with staying consistent at meal prepping?If you get tired of your Meal Prep Meals by Day 2 our Big Boss Meal Prep Guide is for you!
Need help planning keto friendly meals?Grab your 21 Day Keto Meal Plan here.!
Need Keto Recipes for the Summer?Access our 21 Day Summer Meal Plan here!
Looking for new ways to use your air fryer?Snag your 14 Day Air Fryer Meal Plan here!
Tried this recipe? Mention @Stay_Snatched or tag #StaySnatched! The recipe instructions noted here are the property of Stay Snatched and subject to copyright. Please do not screenshot and share this recipe on social.
Subscribe to our YouTube ChannelCheck out our YouTube Channel!
Join our Air Fryer and Instant Pot Facebook GroupClick here to join our Facebook Group!
Join our Keto Recipes Facebook GroupClick here to join our Facebook Group!
Nutrition DataMacros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Homemade Sweet Potato Cornbread
← Read Last Post
air fryer scallops on a plate with fresh lemon
Air Fryer Scallops
Read Next Post →
Recipe Rating




Julie

Tuesday 7th of September 2021

Made this tonight to go with black bean soup. It’s delicious!

staysnatched

Friday 10th of September 2021

That sounds like a great combination!