There’s just something about fall that makes everyone go a little pumpkin crazy. I don’t know if it’s the crisp air, the changing leaves, or the fact that Starbucks starts peddling pumpkin-spiced everything like there’s no tomorrow, but I’m here for it. And if you’ve never tried Pumpkin Spice Cornbread, you’re missing out on one of the most glorious creations that’s ever graced a cast iron skillet.
Now, this isn’t your grandma’s traditional cornbread. No, ma’am. We’ve leveled up the game with some pumpkin puree, pumpkin pie spice, and a drizzle of pure maple syrup. Imagine the love child of pumpkin bread and regular cornbread, and you’ve got this delightful, sweet and savory treat that’s just perfect for the harvest season.
A Brief History of Cornbread
Before we dive into this fluffy, cake-like cornbread, let’s take a quick detour down the history lane. Cornbread has deep roots in Native American cuisine, long before the Pilgrims set foot on Plymouth Rock. Corn was ground into meal and mixed with water or milk to make simple bread that would be baked or fried.
Over time, as new ingredients became more available, cornbread evolved into the warm, buttery golden brown treat we know today. And because Southerners know how to work magic in the kitchen, variations like sweet cornbread and even pumpkin-infused versions became a thing. So bless our ancestors for figuring out that adding a little pumpkin puree was a good idea.
Ingredients
- All-purpose flour: A staple in any kitchen, this fine flour helps give the cornbread structure while keeping it soft.
- Yellow cornmeal: The heart of any classic cornbread recipe, this adds that signature gritty texture and rich, earthy flavor.
- Pumpkin purée: Whether you’re using canned pumpkin or making homemade pumpkin puree, this ingredient brings the warm, autumn flavors and keeps the bread moist.
- Brown sugar: Adds sweetness and moisture, making this cornbread more like a dessert you won’t feel guilty about eating for breakfast.
- Pumpkin pie spice: A mix of cinnamon, nutmeg, ginger, and cloves—basically all the spices that make fall what it is.
- Maple syrup: Sweetens things up a notch and gives the cornbread that signature fall flair.
- Whole milk: For richness and moisture, you want to use full-fat here, which helps create a fluffy homemade pumpkin cornbread.
- Large eggs: Binds everything together and adds fluffiness to the bread.
- Salted butter: Because butter makes everything better, and the salt adds depth to the sweetness.
- Cardamom: This spice gives a subtle floral note, setting this recipe apart from your regular sweet pumpkin cornbread.
Equipment You’ll Need
- Cast iron skillet: The key to getting that crispy, golden brown crust on your cornbread. Nothing says Southern comfort food like cooking in a trusty cast iron.
- Large mixing bowl: To mix your wet ingredients. You’re going to want space to whisk without making a mess.
- Medium mixing bowl: For your dry ingredients—because nobody likes lumps of flour in their cornbread.
- Whisk: To combine your ingredients smoothly, making sure everything is well incorporated.
- Pastry brush: This is optional, but handy for greasing the skillet with a light coating of butter or oil.
How to Make Pumpkin Spice Cornbread
- Preheat your oven to 375°F. You’ll want it good and hot before anything touches the skillet. This ensures that your cornbread bakes evenly and develops that delicious crust.
- Grease your cast iron skillet with butter or a bit of olive oil. Trust me, this step is non-negotiable. Without it, you’re just asking for your cornbread to stick.
- In a large bowl, whisk together your wet ingredients: pumpkin purée, brown sugar, maple syrup, eggs, melted butter, and whole milk. Make sure everything is smooth and well combined.
- In a separate medium bowl, combine your dry ingredients: all-purpose flour, yellow cornmeal, baking powder, pumpkin pie spice, and salt.
- Slowly fold the dry ingredients into the wet. Don’t overmix! You want the batter to just come together—overmixing leads to a dense cornbread, and we’re aiming for a moist pumpkin cornbread with a cake-like texture.
- Pour the batter into the skillet and smooth the top. Now’s the time to pop it into your preheated oven.
- Bake for 30-35 minutes until a toothpick inserted in the center comes out clean and the top is a golden brown that’ll make your heart sing.
This post may contain affiliate links. I may receive commissions for purchases made through links in this post.
Visit my Amazon Store for everything you need to cook up a storm, bake delicious treats, and whip up your favorite beverages!
Chef Secrets for Perfect Pumpkin Cornbread
- Use a cast iron skillet: I’m telling y’all, this is a game changer. Not only does it give you that crispy edge, but it holds heat like a champ, making sure the center stays fluffy.
- Don’t overmix: Stirring too much is the enemy of fluffy bread. Treat your batter with love, and it’ll treat you right.
- Maple syrup drizzle: After baking, you can drizzle more pure maple syrup over the top if you like it extra sweet. Pumpkin butter is also a fabulous spread.
- Pinch of spice: Feel free to up the spice game if you like your cornbread with a bit more punch. A touch more cardamom or even a pinch of cayenne can give it an edge.
Serving Suggestions
This delicious pumpkin cornbread is a fantastic companion to my regular bowl of Chili Con Carne or alongside my Hearty Guinness Pumpkin Chili. Serve it warm with a pat of sweet butter or honey. You could even pair it with your Thanksgiving feast—it’s the perfect autumn side dish.
Commonly Asked Questions
- Can I make cornbread muffins instead? Yes, you can. Just scoop the batter into a muffin tin and bake for about 15-20 minutes.
- Can I use olive oil instead of butter? Sure thing! Olive oil adds a slightly different flavor but works just fine for greasing the skillet or replacing butter in the batter.
Storing and Reheating Tips
Store your moist pumpkin cornbread wrapped in foil or in an airtight container at room temperature for up to three days. If you want to keep it longer, freeze it for up to three months.
To reheat, pop it in the oven at 300°F for 10-15 minutes or until warmed through.
And there you have it, y’all—Pumpkin Spice Cornbread that’ll make your whole family swoon!
More Pumpkin Recipes
- Hearty Guinness Pumpkin Chili
- Easy Creamy Pumpkin Soup
- Amish Pumpkin Bread
- Pumpkin Streusel Muffins with Vanilla Bean Glaze
- Pumpkin Doughnut Muffins
I love hearing from you..please leave a comment & rating!
Pumpkin Spice Cornbread with Maple Syrup
Ingredients
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon ground cardamom
- 1 ½ teaspoons pumpkin pie spice
- ½ cup packed brown sugar
- 2 large eggs
- 1 cup pumpkin purée
- 1 stick salted butter melted
- 3 tablespoon maple syrup
- 1 cup milk
Instructions
- Preheat your oven to 375°F (190°C) to ensure an even bake for your pumpkin spice cornbread. Grease a 10-inch cast iron skillet, which helps achieve a crispy, golden brown crust.
- In a medium bowl, whisk together all-purpose flour, yellow cornmeal, baking powder, salt, cardamom, and pumpkin pie spice. These autumn spices add that rich, seasonal flavor that makes this cornbread stand out.
- In a large bowl, whisk together brown sugar, eggs, pumpkin purée, melted butter, pure maple syrup, and milk until smooth. This combination ensures a moist, flavorful cornbread, perfect for any fall gathering or holiday dinner.
- Gradually fold the dry ingredients into the wet mixture. Be gentle to avoid overmixing, as this can make the cornbread dense. The pumpkin purée and maple syrup provide a sweet richness, while the cornmeal gives the bread a traditional texture.
- Pour the batter into the greased cast iron skillet and spread it evenly. Baking in the cast iron skillet enhances the flavor and creates the perfect texture for your pumpkin cornbread.
Nutrition
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
Did you make this recipe? Tag @jennifercooks123 on Instagram and hashtag it #jennifercooks so we can see all the deliciousness!
Leave a Reply