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Home » Recipes » Pumpkin Cornbread

Published on October 31, 2021 by The BakerMama

Pumpkin Cornbread

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With a soft, crumbly center and a crackly crust, this Pumpkin Cornbread is as delicious as it is charming. Reminiscent of a pumpkin pie, it’s a cute and comforting carb to serve at your Thanksgiving or Friendsgiving feast.

Pumpkin Cornbread by The BakerMama

The Friendsgiving Spread

This recipe is part of the Friendsgiving Spread, filled with charming details and inventive and delicious twists on your favorite holiday dishes. From appetizers to the main dish, sides and dessert, everything on the menu is planned carefully so all you have to do it put it together. Or, better yet, make it a potluck affair with your friends, for a meal and a memory you will cherish making together.

Any Way You Slice It

This fun fall twist on a favorite comfort food is charming and delicious. Everyone looked at me like I was crazy when I said I wanted to make this Pumpkin Cornbread look like pie. But y’all, it turned out so, so cute! I love the dollops of butter that look like whipped topping. I love serving it in a round skillet. The whole presentation makes me so happy.

Pumpkin Cornbread by The BakerMama

And it’s not just a pretty face! It tastes amazing! Cornbread can be tricky, but the pumpkin in this recipe keeps the center perfectly moist and crumbly. Dense, but not too dense. And the crust comes out perfectly crackly, just waiting for a dollop of butter. So scrumptious!

Pumpkin Cornbread by The BakerMama

How to Make Pumpkin Cornbread

First, preheat the oven to 425°F. Then butter a 10” cast iron skillet and place it in the oven while the oven preheats.

Then, in a large bowl, whisk together cornmeal, flour, sugar, baking powder, pumpkin pie spice and salt. Add milk, cooled, melted butter, egg, and pumpkin and whisk until well combined.

Next, sing hot pads, carefully remove the cast iron skillet from the oven and gently pour the cornbread batter into the hot skillet. Sprinkle the batter evenly with 1 tablespoon sugar. Bake for 18- 20 minutes or until a toothpick inserted in the middle comes out clean.

How to Make Pumpkin Cornbread by The BakerMama

Serve sliced with thick dollops of butter piped on top to look like whipped cream on a pie from overhead. Serve in the cast iron skillet or out of the skillet on a serving plate.

Pumpkin Cornbread by The BakerMama

If you make this Pumpkin Cornbread for your Friendsgiving or Thanksgiving feast, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. ???? I love seeing how inspired and creative y’all get with the recipes I share. Have fun and enjoy!

xoxo,

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Pumpkin Cornbread by The BakerMama

Pumpkin Cornbread

  • Author: The BakerMama
  • Prep Time: 5 minutes
  • Cook Time: 18-20 minutes
  • Total Time: 23-25 minutes
  • Yield: 8 servings
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Description

With a soft, crumbly center and a crackly crust, this Pumpkin Cornbread is as delicious as it is charming. Reminiscent of a pumpkin pie, it’s a cute and comforting carb to serve at your Thanksgiving or Friendsgiving feast.


Ingredients

  • 1 cup yellow cornmeal
  • ¾ cup all-purpose flour
  • 3 tablespoons sugar
  • 4 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup milk
  • ¼ cup unsalted butter, melted and cooled slightly
  • 1 large egg
  • 1 cup pure pumpkin
  • 1 tablespoon granulated sugar, for topping
  • whipped butter, for garnishing

Instructions

  1. Preheat oven to 425°F.  Butter a 10” cast iron skillet and place it in the oven while the oven preheats.
  2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, pumpkin pie spice and salt. Add milk, cooled, melted butter, egg, and pumpkin and whisk until well combined.
  3. Using hot pads, carefully remove the cast iron skillet from the oven and gently pour the cornbread batter into the hot skillet. Sprinkle the batter evenly with 1 tablespoon sugar. Bake for 18- 20 minutes or until a toothpick inserted in the middle comes out clean.

Notes

  • Serve sliced with thick dollops of butter piped on top to look like whipped cream on a pie from overhead. Serve in the cast iron skillet or out of the skillet on a serving plate.

Did you make this recipe?

Tag @thebakermama on Instagram and hashtag it #thebakermama

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Maegan, the BakerMama

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Maegan Brown ~ The BakerMama
Happy 4th, friends! I hope y’all have a sweet an Happy 4th, friends! I hope y’all have a sweet and safe day of celebrating! 🇺🇸❤️💥🎉

These are the dessert recipes from the Patriotic Picnic Spread in my Spectacular Spreads Cookbook:
🍒 Cherry Pie Bites
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Tasty treats that are great for today or any party! 😋🎉 #TheBakerMama #SpectacularSpreadsCookbook

https://thebakermama.com/spectacular-spreads/
HOT DOG! This festive American flag inspired Hot D HOT DOG! This festive American flag inspired Hot Dog Board is so easy to create and the perfect patriotic way to serve hot dogs on the 4th of July! 🌭❤️💙 Everyone oohs and aahs over the presentation and deliciousness when I prep and serve this board for our family get-together. Click the link in my profile @thebakermama for more details and inspiration! 🇺🇸 #BoardsByTheBakerMama #TheBakerMama

https://thebakermama.com/recipes/hot-dog-flag-board/
Now here's a pie for the 4th of July! 🇺🇸😍 Now here's a pie for the 4th of July! 🇺🇸😍 This American Flag inspired pie is as delicious as it is easy to create! All the details are listed below. ENJOY! 😋🇺🇸🥧🎉 #TheBakerMama

Ingredients:

4 ready-to-bake pie crusts
3 (20 oz) cans cherry pie filling
1 (20 oz) can blueberry pie filling
1 egg
1 tbsp water
2 tbsp sparkling sugar

Instructions:

1. Let the pie crusts set out at room temperature for 10 min before using.
2. Spray a 12” x 17” rimmed baking sheet with cooking spray.
3. Using 3 of the pie crusts, fill the baking sheet completely with the dough. Cut the dough as necessary to cover the sheet pan.
4. Trim the dough even with the edge of the sheet pan and flute the edges.
5. Cut the excess dough into 12 stars using a mini star shaped cookie cutter.
6. Using a pizza cutter or sharp knife, cut the remaining pie crust into ½-inch wide strips.
7. Use one of the long strips to create a small rectangle barrier in the top left corner of the sheet pan.
8. In a small bowl, whisk together the egg and 1 tbsp water. Brush the egg wash over the top of the stars and stripes of dough.
9. Fill the large area completely with cherry pie filling.
10. Fill the small rectangle with blueberry pie filling.
11. Create 5 stripes on top of the cherry pie filling with the long strips of dough.
12. Arrange the stars on top of the blueberry pie filling.
13. Brush the edges of the pie crust with the remaining egg wash.
14. Sprinkle the stars and stripes with sparkling sugar.
15. Place the prepared pie in the refrigerator for 20 minutes to chill before baking.
16. Meanwhile, preheat the oven to 450°F.
17. Bake the pie for about 25 minutes or until the crusts are golden brown and the pie filling is bubbling. If the edges of the pie start to brown before the stars and stripes, cover the edges with foil and continue baking until the crusts on top of the pie are golden brown.
18. Let the pie set for about 10 minutes before slicing into and serving. Serve with vanilla ice cream, if desired. Enjoy!
13 stripes, one EPIC cheese tray! 🇺🇸🤩 Thi 13 stripes, one EPIC cheese tray! 🇺🇸🤩 This stunning patriotic platter makes for the perfect July 4th appetizer. It's super easy to make, complete with red, white, and blue cheeses, meats, fruits and accompaniments. 😍 Click the link in my profile @thebakermama for all the details and more inspiration. 🇺🇸❤️ #BoardsByTheBakerMama #TheBakerMama #BeautifulBoardsCookbook

https://thebakermama.com/recipes/american-flag-cheese-tray/
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Hi, I’m Maegan!

Maegan, the BakerMama

Welcome to The BakerMama! I’m so happy you’re here! To learn more about me, click here.

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