It has a delicate, moist, cake-like texture and slightly sweet subtle flavors of pumpkin puree. The warmth of pumpkin pie spice and cinnamon are key to taking it to the next level. With the change in seasons, I have naturally been craving pumpkin (from pumpkin cinnamon rolls to pumpkin pancakes) so I thought what about Pumpkin Cornbread? Serve it warm right out of the oven and you can enjoy however you like it but I highly recommend enjoying it bathes in this whipped butter. Or with a big ol’ scoop like you see in these photos! At first look, the exterior has the best, crisp golden crust. On the interior, it has an unbelievably moist, fluffy, cake-like texture that I know you’ll love. The creamy pumpkin puree, eggs, buttermilk and melted butter and oil all contribute to this super moist, slightly sweet Pumpkin Cornbread. In each bite you’ll enjoy plenty of buttery, earthy notes, and the warm, spicy-sweet flavors of cinnamon and ginger. This pumpkin cornbread has become a favorite in my home, and hopefully a holiday and year-round favorite in yours too.
Yellow cornmeal: I like using a fine cornmeal to create a more dense crumb but you can use a medium grind too which will give the cornbread a bit more texture. Coarse cornmeal will give the cornbread a more gritty texture, so if that’s your thing or you crave the Southern-style cornbread, use that variety. Flour: All-purpose flour allows the bread to rise a bit and give it a cake-y consistency. Pumpkin pie spice: a delicious mixture of cinnamon, ginger, nutmeg, cloves and allspice Brown sugar: You can use light, or dark. And be sure to pack the brown sugar in the measuring cup. Packing brown sugar is a crucial measuring requirement because the packing presses out all of the small pockets of air that get trapped between the sticky sugar granules. Large eggs: Be sure to use room temperature eggs because they break up more easily than cold eggs, plus they give you a smooth, evenly mixed batter. Buttermilk: It takes about 7 to 10 minutes to get buttermilk to room temperature. When at room temperature, eggs, butter, and buttermilk form an emulsion which traps air. While baking in the oven, that trapped air expands and produces a fluffy, tender and moist Pumpkin Cornbread. Pumpkin puree: be sure to use 100% pure pumpkin puree, and not the canned pumpkin pie mix. Melted butter: this adds to the density and softness of the bread Other ingredients: vegetable oil, baking soda, baking powder, kosher salt, softened butter
Tips and Variations
Cornbread is really best the day of! You can store the cornbread on the kitchen counter for 1-2 days or up to 5 days in your refrigerator properly stored but I really enjoy it the same day it’s made. Use a cast iron skillet or an aluminum metal pan. Glass or ceramic pans take longer to conduct heat so the outer edges of the cornbread will be done and the middle pieces aren’t so those pan options are not usually my first choice. For a different twist, simply top with whipping cream dusted with cinnamon and pumpkin pie spice. For a citrus flavor to your cornbread, add in grated zest from one orange. Preheat the pan (cast iron or metal 8×8 pan) you are using and melt a little butter in it. This helps to create a nice crispy, sturdy crust on your cornbread and it ensures even baking.
