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.
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.
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!
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.
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.
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,
Pumpkin Cornbread
Prep Time: 5 minutes
Cook Time: 18-20 minutes
Total Time: 23-25 minutes
Yield: 8 servings
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.
- 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
- Preheat oven to 425°F. Butter a 10” cast iron skillet and place it in the oven while the oven preheats.
- 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.
- 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.
