Whenever the weather starts to cool down, there’s nothing like a warm slice of pumpkin cornbread to bring the family together. It’s a simple pleasure that takes me back to my own childhood kitchen, where my mother would always have the oven going. The scent of cinnamon and nutmeg would fill the house, inviting everyone to gather around the table.
This pumpkin cornbread recipe is one I’ve cherished over the years, and it’s so easy to make! It has become a staple in our home, especially during fall gatherings. Whenever I whip up a batch, I can almost hear the laughter and chatter of my family around the table. Whether it’s served as a side with dinner or enjoyed with a cup of tea, it never fails to bring a smile to everyone’s face.
With just a handful of ingredients and a little time, you can create something that feels special. I love to add my own little twist with a honey butter spread, which elevates the cornbread to a whole new level of deliciousness. I can’t wait for you to try it and make your own memories with this recipe!
How to Make Pumpkin Cornbread
Ingredients
- Cooking spray for greasing the pan
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup sour cream
- 1/3 cup brown sugar
- 1/4 cup melted butter
- 2 large eggs
- 1/2 cup softened butter
- 2 tablespoons honey
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
Directions
Preheat your oven to 400°F and prepare a 9-inch square baking dish by greasing it with cooking spray.
In a large bowl, mix together the cornmeal, flour, baking powder, ground cinnamon, nutmeg, baking soda, and salt.
In a separate bowl, blend the pumpkin puree, sour cream, brown sugar, and melted butter until smooth. Beat in the eggs one at a time, making sure each one is mixed well before adding the next.
Combine the wet and dry ingredients, stirring gently until everything is just incorporated.
Pour the batter into the prepared baking dish and bake for approximately 20 minutes, or until a toothpick inserted in the center comes out clean. Let the cornbread cool a bit before cutting it into squares.
For a delightful finishing touch, whip together the softened butter, honey, salt, and ground cinnamon until fluffy. Serve this alongside the warm cornbread for a delicious experience!
Storing Suggestion
To keep your pumpkin cornbread fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it, and it can last up to a week. Just reheat individual pieces in the microwave for a quick treat!
Cooking Tips
If you’re looking to mix things up, try adding some chopped nuts or dried cranberries for a fun twist! You can also swap the sour cream for Greek yogurt for a healthier option without sacrificing flavor. Just make sure to keep an eye on the baking time, as it may vary slightly with different ingredient adjustments.
Serving Suggestions
This cornbread is perfect as a side for chili or roasted meats. Pair it with a hearty soup, or enjoy it with a drizzle of honey for a sweet treat. A cup of warm apple cider or a hot beverage complements it wonderfully!
Ingredient Substitutions
If you don’t have cornmeal on hand, you can use fine-ground polenta as a substitute. All-purpose flour can be replaced with whole wheat flour for a nuttier flavor. For a dairy-free version, opt for coconut yogurt instead of sour cream and use vegan butter.
Seasonal Variations
In the spring, consider adding fresh herbs like chives or parsley to the batter for a fresh flavor. During summer, incorporating sweet corn kernels or zucchini can provide a delightful twist. In winter, try folding in some dried fruits or nuts to give it a cozy feel!
Allergen Information
This recipe contains gluten (in the flour), dairy (in the sour cream and butter), and eggs. For gluten-free options, use a gluten-free flour blend. You can replace the butter with a dairy-free alternative and use flax eggs for an egg substitute to cater to various dietary needs.
FAQ
How do I know when the cornbread is done baking?
The cornbread is ready when a toothpick inserted in the center comes out clean. If there’s wet batter on the toothpick, it needs more time in the oven.
Can I freeze pumpkin cornbread?
Yes! You can freeze the cornbread for up to three months. Just make sure it is fully cooled before wrapping it tightly in plastic wrap and placing it in a freezer bag.
How should I reheat cornbread?
To reheat, you can place individual slices in the microwave for about 20-30 seconds or warm it in the oven at 350°F for about 10 minutes until heated through.
Can I make this recipe vegan?
Absolutely! Substitute the eggs with flaxseed meal mixed with water, replace the butter with coconut oil or a vegan butter alternative, and use non-dairy yogurt instead of sour cream.
What can I serve with pumpkin cornbread?
This cornbread pairs wonderfully with soups, stews, or a hearty salad. It also works as a delightful breakfast option with some butter or honey spread on top.
How long can I keep pumpkin cornbread in the fridge?
You can keep pumpkin cornbread in the refrigerator for up to a week if stored properly in an airtight container. Just make sure to reheat it before serving for the best flavor!
Pumpkin Cornbread
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup sour cream
- 1/3 cup brown sugar
- 1/4 cup melted butter
- 2 large eggs
- 1/2 cup softened butter
- 2 tablespoons honey
Instructions
- Preheat your oven to 400°F and grease a 9-inch square baking dish with cooking spray.
- In a large bowl, combine the cornmeal, flour, baking powder, cinnamon, nutmeg, baking soda, and salt.
- In another bowl, mix the pumpkin puree, sour cream, brown sugar, and melted butter until smooth. Incorporate the eggs one at a time.
- Add the pumpkin mixture to the dry ingredients, stirring gently until just combined.
- Transfer the batter into the prepared dish and bake for about 20 minutes, or until a toothpick comes out clean.
- Allow the cornbread to cool before cutting it into squares. For serving, beat together the softened butter, honey, salt, and cinnamon until fluffy.
