Pumpkin Cornbread • SO Moist! Recipe

I perfected my Pumpkin Cornbread by combining pantry staples with a surprising step that makes it a standout on Thanksgiving and holiday tables.

I never expected cornbread to get this tender, but this Pumpkin Cornbread • SO Moist! does it.

I love how the canned pumpkin puree blends with yellow cornmeal to make crumbs that stay soft, almost cake like, but still with a little grit from the cornmeal. It’s sweet enough to serve with chili, or to sneak a slice before dinner.

People call it Pumpkin Cornbread With Cinnamon Honey Butter sometimes, and yeah that’s a good combo, but honestly it stands on its own. I botched my first batch then fixed it and now I can’t stop making it.

Ingredients

• Adds gritty texture and corn flavor, supplies fiber and complex carbs, hearty mouthfeel.
• Provides structure and protein, refines crumb, mostly starch so carbs dominate.
• Sweetens the batter, adds molasses notes and moisture, caramel like depth.
• Packed with vitamin A, fiber and moisture, gives warm earthy sweetness and color.
• Bind ingredients, add protein, richness and lift, help create tender crumb.
• Adds tang, fat and moisture, reacts with leaveners for tender, slightly tangy bite.
• Brings buttery flavor, helps brown crust, contributes fat for moist, rich texture.
• Adds slight tang or neutral creaminess, hydrates batter and helps tenderize crumb.
• Boosts sweetness perception, rounds flavors, tiny amount makes big aroma difference.

Ingredient Quantities

• 1 cup yellow cornmeal
• 1 cup all purpose flour
• 1/2 cup packed light brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine salt
• 1 1/2 teaspoons pumpkin pie spice
• 1 cup canned pumpkin puree not pumpkin pie filling
• 2 large eggs room temp
• 1/3 cup vegetable oil
• 1/3 cup buttermilk or milk
• 1/4 cup sour cream or plain yogurt
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter melted plus extra for pan

How to Make this

1. Preheat oven to 375°F and butter an 8 by 8 or 9 inch pan well, then dust with a little cornmeal or line with parchment for easy removal.

2. In a large bowl whisk together 1 cup yellow cornmeal, 1 cup all purpose flour, 1/2 cup packed light brown sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon fine salt and 1 1/2 teaspoons pumpkin pie spice so it’s evenly distributed.

3. In another bowl mix 1 cup pumpkin puree, 2 large eggs room temp, 1/3 cup vegetable oil, 1/3 cup buttermilk or milk, 1/4 cup sour cream or plain yogurt, and 1 teaspoon vanilla extract until smooth; scrape the sides so no clumps of pumpkin remain. use pumpkin puree not pumpkin pie filling.

4. Pour the wet ingredients into the dry and stir gently just until combined, it’s okay if there are a few streaks, overmixing = tougher cornbread.

5. Stir in 2 tablespoons unsalted butter melted, fold it in quickly and evenly, the batter will be thick but pourable.

6. Let the batter rest for 4 to 5 minutes so the cornmeal hydrates, then spread it into the prepared pan smoothing the top with a spatula.

7. Bake 22 to 28 minutes until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs, if you use a cast iron or a larger pan it may need a few more minutes so start checking at 20.

8. As soon as it comes out brush the top with a little extra melted butter to keep it shiny and soft, then cool in the pan 10 minutes.

9. Run a knife around the edges and transfer to a wire rack to cool slightly before slicing, serve warm with butter or honey. Store airtight at room temp up to 3 days or freeze slices up to a month, reheat briefly in the oven or microwave.

Equipment Needed

1. Oven preheated to 375°F
2. 8 by 8 or 9 inch baking pan, well buttered and dusted with cornmeal or lined with parchment
3. Large mixing bowl
4. Medium mixing bowl
5. Measuring cups and spoons, accurate measures matter so dont skimp
6. Whisk
7. Rubber spatula for folding and scraping
8. Small bowl for mixing the wet ingredients
9. Pastry brush for brushing melted butter on top
10. Wire cooling rack plus a toothpick or paring knife to check doneness

FAQ

Pumpkin Cornbread • SO Moist! Recipe Substitutions and Variations

• Buttermilk or milk: 1 cup milk + 1 tbsp lemon juice or vinegar, let sit 5 min to sour it. Or use 1 cup plain yogurt or sour cream thinned with 2 tbsp water or milk. Works the same, just tastes a bit tangier.
• Eggs: Flax “egg” for each egg: 1 tbsp ground flaxseed + 3 tbsp water, stir and rest 5 min (good binder). Or use 1/4 cup unsweetened applesauce per egg for moisture (makes it a touch denser and sweeter).
• Vegetable oil: Swap with melted unsalted butter 1:1 for richer flavor, or coconut oil 1:1 if you like a mild coconut note. To cut fat, replace up to half the oil with applesauce using equal measure.
• All purpose flour: Use whole wheat pastry flour 1:1 for a nuttier, slightly denser loaf. Or a gluten free cup-for-cup baking blend 1:1, just make sure it contains xanthan or another binder.

Pro Tips

1) Preheat your pan if you want a crisper edge. Put the empty cast iron or metal pan in the oven while it heats, then pour the batter in. It gives a nice sear on the bottom and edges, but if you do this the bake time can be a few minutes longer so check often.

2) Browned butter = big flavor upgrade. Melt the butter until nutty and golden, cool it just a bit and then fold into the batter. Just dont add it piping hot or you can start cooking the eggs and ruin the texture.

3) Watch how you measure the flour and cornmeal. Spoon them into the cup and level off instead of scooping straight with the measuring cup. Scooping packs the dry ingredients and makes the bread dense, and you really want a tender crumb here.

4) Small add ins and finishing touches lift it from good to great. Fold in a handful of toasted pecans or pepitas for crunch, or sprinkle coarse sugar on top before baking for a slight crunch. Serve warm with a honey butter or a drizzle of maple, people love that.

Pumpkin Cornbread • SO Moist! Recipe

Recipe by James Level

0.0 from 0 votes

I perfected my Pumpkin Cornbread by combining pantry staples with a surprising step that makes it a standout on Thanksgiving and holiday tables.

Pin

Servings

8

servings

Calories

314

kcal

Equipment: 1. Oven preheated to 375°F
2. 8 by 8 or 9 inch baking pan, well buttered and dusted with cornmeal or lined with parchment
3. Large mixing bowl
4. Medium mixing bowl
5. Measuring cups and spoons, accurate measures matter so dont skimp
6. Whisk
7. Rubber spatula for folding and scraping
8. Small bowl for mixing the wet ingredients
9. Pastry brush for brushing melted butter on top
10. Wire cooling rack plus a toothpick or paring knife to check doneness

Ingredients

• 1 cup yellow cornmeal

• 1 cup all purpose flour

• 1/2 cup packed light brown sugar

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon fine salt

• 1 1/2 teaspoons pumpkin pie spice

• 1 cup canned pumpkin puree not pumpkin pie filling

• 2 large eggs room temp

• 1/3 cup vegetable oil

• 1/3 cup buttermilk or milk

• 1/4 cup sour cream or plain yogurt

• 1 teaspoon vanilla extract

• 2 tablespoons unsalted butter melted plus extra for pan

Directions

• Preheat oven to 375°F and butter an 8 by 8 or 9 inch pan well, then dust with a little cornmeal or line with parchment for easy removal.
• In a large bowl whisk together 1 cup yellow cornmeal, 1 cup all purpose flour, 1/2 cup packed light brown sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon fine salt and 1 1/2 teaspoons pumpkin pie spice so it's evenly distributed.
• In another bowl mix 1 cup pumpkin puree, 2 large eggs room temp, 1/3 cup vegetable oil, 1/3 cup buttermilk or milk, 1/4 cup sour cream or plain yogurt, and 1 teaspoon vanilla extract until smooth; scrape the sides so no clumps of pumpkin remain. use pumpkin puree not pumpkin pie filling.
• Pour the wet ingredients into the dry and stir gently just until combined, it's okay if there are a few streaks, overmixing = tougher cornbread.
• Stir in 2 tablespoons unsalted butter melted, fold it in quickly and evenly, the batter will be thick but pourable.
• Let the batter rest for 4 to 5 minutes so the cornmeal hydrates, then spread it into the prepared pan smoothing the top with a spatula.
• Bake 22 to 28 minutes until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs, if you use a cast iron or a larger pan it may need a few more minutes so start checking at 20.
• As soon as it comes out brush the top with a little extra melted butter to keep it shiny and soft, then cool in the pan 10 minutes.
• Run a knife around the edges and transfer to a wire rack to cool slightly before slicing, serve warm with butter or honey. Store airtight at room temp up to 3 days or freeze slices up to a month, reheat briefly in the oven or microwave.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 116g
• Total number of serves: 8
• Calories: 314kcal
• Fat: 15.6g
• Saturated Fat: 3.9g
• Trans Fat: 0.06g
• Polyunsaturated: 3.25g
• Monounsaturated: 6.5g
• Cholesterol: 56mg
• Sodium: 525mg
• Potassium: 188mg
• Carbohydrates: 40.1g
• Fiber: 2.4g
• Sugar: 13.8g
• Protein: 5.5g
• Vitamin A: 1410IU
• Vitamin C: 0.5mg
• Calcium: 35mg
• Iron: 0.9mg