Pumpkin Cornbread

Name: Pumpkin Cornbread
Prep time: 15 min
Total time: 35 min
Yield: 8 - 10 serving(s)
Ingredients: Cooking spray, for pan; 1 c. yellow cornmeal; 1 c. all-purpose flour; 1 tbsp. baking powder; 1 tsp. ground cinnamon; 1/4 tsp. ground nutmeg; 1/2 tsp. baking soda; 3/4 tsp. salt; 1 c. pumpkin puree; 1/2 c. sour cream; 1/3 c. brown sugar; 1/4 c. melted butter; 2 eggs; 1/2 c. butter, softened; 2 tbsp. honey; 1 tsp. salt; 1/4 tsp. ground cinnamon

By Lauren MiyashiroUpdated: Aug 3, 2023

Approved by the Delish Test Kitchen

4.6

12 Ratings

preview for Pumpkin Cornbread Will Be The First Thing Devoured At Your Thanksgiving

Yields:

8 - 10 serving(s)

Prep Time:

15 mins

Total Time:

35 mins

Cal/Serv:

391

Jump to recipe

Cornbread is a crumbly, savory side we love anytime of the year, but when we're hungry for fall flavors, we turn to this pumpkin cornbread. Classic cornbread gets an autumn upgrade with the addition of pumpkin puree and warming spices like cinnamon and nutmeg, making it an ideal side for your fall dinner (or a late night snack all on its own!) Buttery and crumbly with a hint of sweet from the pumpkin, this best-of-both worlds side is a perfect pairing for practically any meal, anytime of day. Ready to dive into one of our fav fall sides? Read on to find out some of our top tips for whipping up this fast and easy dish:

Can I substitute the sour cream for anything else?
The sour cream makes this cornbread extra moist, but if you don't have any, you can also use Greek yogurt in place of the sour cream (a honey-flavored Greek yogurt would also give an extra-sweet boost to compliment the pumpkin flavors).

Can I make these into muffins?
Sure! Simply divide your batter equally into greased muffin tins and follow the same baking instructions, but keep an eye on them to make sure you don't overbake.

Serving ideas.
We paired this side with whipped honey butter to really bring out the sweet flavors of the cornbread, but the options don't stop there! Feel free to top these squares with plain butter, a drizzle of honey, or our Texas cinnamon butter if you really want to get fancy. We love this cornbread so much, we'll serve it practically anytime of day. Eat it for breakfast with a slab of butter, creamy scrambled eggs and sausage on the side, or pair it with your dinner alongside collard greens or our classic chili.

Made this sweet and savory fall side? Let us know how it went in the comments below!

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Ingredients

For the cornbread

Cooking spray, for pan
1 cup
yellow cornmeal
1 cup
all-purpose flour
1 Tbsp.
baking powder
1 tsp.
ground cinnamon
1/4 tsp.
ground nutmeg
1/2 tsp.
baking soda
3/4 tsp.
salt
1 cup
pumpkin puree
1/2 cup
sour cream
1/3 cup
brown sugar
1/4 cup
melted butter
2
eggs

For the whipped honey butter

1/2 cup
butter, softened
2 Tbsp.
honey
1 tsp.
salt
1/4 tsp.
ground cinnamon

Directions

1. Step 1Preheat oven to 400° and grease a 9” square baking dish with cooking spray. In a large bowl, whisk together cornmeal, flour, baking powder, cinnamon, nutmeg, baking soda and salt.
2. Step 2In a separate medium bowl, whisk together pumpkin puree, sour cream, brown sugar, and melted butter until smooth. Add eggs one at a time, beating well between each addition. Pour over the dry ingredients and stir until just combined.
3. Step 3Spread batter in prepared baking dish and bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool before slicing into squares.
4. Step 4In a medium bowl, whip butter, honey, salt, and cinnamon until fluffy. Serve with cornbread.