Pumpkin Cornbread

Fluffy homemade Pumpkin Cornbread kissed with a tasty blend of brown butter, pumpkin, and pumpkin spice.

Course Side Dish

Cuisine American

Keyword pumpkin cornbread

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 291kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

½ cup milk
1 TBSP vinegar
1 cup yellow cornmeal (156 grams)
1 cup all-purpose flour (120 grams)
½ tsp baking soda
½ tsp pumpkin pie spice blend
½ tsp salt
1 stick unsalted butter (113 grams)
⅔ cup granulated sugar (130 grams)
½ cup pumpkin puree (120 grams)
2 large eggs

Instructions

PREP

Preheat oven to 375°F. Prep an 8x8 inch square pan by rubbing with butter or coconut oil *OR* lining with parchment paper if preferred. I suggest skipping glass pans when baking cornbread for best results and instead use your favorite aluminum, nonstick steel, or even a disposable foil pan.
Combine milk and vinegar. Mix and set aside.
Combine cornmeal, flour, baking soda, pumpkin pie spice blend, and salt. Mix well and set aside.

BROWN THE BUTTER

In a medium pot set to medium heat, brown the butter: Cut stick of butter into 8 slices and to the pot. Allow butter melt untouched, then once it starts to simmer with little brown flecks at the bottom, whisk constantly until butter is lightly golden and fragrant.
Remove from heat and allow to cool slightly for about 2 minutes.

MIX IT UP!

Stir in sugar and whisk until well blended.
Next whisk in and pumpkin puree.
Next, add milk and eggs and beat with a whisk until well incorporated.
Lastly, add your cornmeal mixture and mix until just a few lumps remain, without overmixing.

BAKE AND SERVE

Pour into prepared baking pan and bake for 30-35 minutes on the center rack. (Mine is always done in 30) - Bake time will vary a bit based on darkness of pan used with light pans taking a little longer and dark pans baking up faster. To check for doneness, insert a toothpick in the center of the cornbread. If it comes out clean the cornbread is ready! Place on a wire cooling rack and allow to cool before slicing and serving.

Notes

Serve with honey or butter, if desired. You can even get extra with it and add a little pumpkin pie spice and brown sugar to salted butter and whip it all together for an easy peasy flavored butter.

Nutrition Facts below are estimated using an online recipe nutrition calculator. Recipe is calculated for 9 large slices but can easily be cut into smaller squares to serve more people and reduce calories/etc... per slice. Enjoy!

Nutrition