Description
Moist, fluffy, and bursting with pumpkin spice, this Pumpkin Cornbread is the ultimate fall-inspired side dish or snack. Perfect for pairing with chili, serving at holiday dinners, or enjoying on its own, this recipe is easy to make, customizable, and loved by all.
Ingredients
1 cup cornmeal
1 cup all-purpose flour (or gluten-free flour)
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup sugar (or coconut sugar)
1 cup canned pumpkin puree
1/2 cup milk (or plant-based milk)
1/4 cup vegetable oil (or melted coconut oil)
2 tablespoons maple syrup
1 egg (or flax egg for vegan option)
Instructions
- Preheat the oven to 375°F (190°C) and prepare an 8×8-inch baking dish with grease or parchment paper.
- In a large mixing bowl, combine cornmeal, flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar.
- In another bowl, whisk together pumpkin puree, milk, oil, maple syrup, and egg until smooth.
- Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing.
- Spread the batter evenly in the prepared baking dish.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly, then slice and serve warm with butter or honey.
Notes
To make it gluten-free, use a gluten-free flour blend.
For a vegan version, substitute the egg with a flax egg and use plant-based milk.
Add-ins like shredded cheese or jalapeños can make this a savory delight.
Store leftovers in an airtight container for up to 2 days at room temperature or 5 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish, Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 170 kcal
