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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 1x


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.


  • 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


  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.


  • 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.