Fluffy homemade Pumpkin Cornbread kissed with a tasty blend of brown butter, pumpkin, and pumpkin spice.
Preheat oven to 375 degrees F. Prep an 8x8 inch square pan by rubbing with butter or coconut oil.
Combine milk and vinegar. Mix and set aside.
Combine cornmeal, flour, baking soda, pumpkin pie spice blend, and salt. Mix well and set aside.
In a large pan or skillet over medium heat, brown your butter. Let your 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.
Stir in sugar. Whisk until well blended.
Add in milk mixture and pumpkin puree and stir.
Next, add your eggs and beat with a whisk until well incorporated.
Lastly, add your cornmeal mixture and whisk until very few lumps remain.
Pour into prepared baking pan and bake for 30-35 minutes. (Mine is always done in 30) Insert a toothpick in the center to test for doneness. If it comes out clean the cornbread is ready! Place on a wire cooling rack and allow to cool before slicing and serving.
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.
I typically use an 8x8 foil pan for my cornbread. Cook times will vary if a very dark or glass pan is used so adjust bake times as needed! xo
BAKING TIP: For best results allow ingredients to come to room temperature first. This includes eggs, milk, and pumpkin puree if storing in fridge.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Recipe by Peas and Crayons - Pumpkin Cornbread https://peasandcrayons.com/2018/09/pumpkin-cornbread.html