Pumpkin Cornbread

Pumpkin Cornbread

Pumpkin puree gives this skillet buttermilk cornbread a cozy fall twist. Serve at Thanksgiving dinner or any celebration that calls for a delicious fall side dish.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 8 persons



  1. Step 1

    Preheat the oven to 375 F.
  2. Step 2

    In a large bowl, whisk together the eggs, light brown sugar, canola oil (or other vegetable oil), maple syrup, and vanilla extract.
  3. Step 3

    Whisk in the pumpkin puree.
  4. Step 4

    In a separate bowl, stir together the all-purpose flour, cornmeal, baking powder, baking soda, salt, and cinnamon.
  5. Step 5

    Mix the dry ingredients into the wet until combined.
  6. Step 6

    Grease a cast iron pan or 9-inch baking dish and pour in the batter.
  7. Step 7

    Bake for approximately 25 minutes or until a toothpick, inserted in the center, comes out clean.