Pumpkin Cornbread Recipe

Carrie Vasios

This pumpkin-y cornbread is a nice alternative to regular cornbread for fall breakfasts and Thanksgiving meals.

Recipe Facts



Active: 10 mins
Total: 40 mins
Serves: 8 servings

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  • 1 1/4 cups cornmeal
  • 1 cup (about 5 ounces) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/4 cup (about 1 3/4 ounces) sugar
  • 1 cup pumpkin purée
  • 1 cup milk
  • 1 tablespoon unsalted butter


  1. Adjust oven rack to middle position, and preheat oven to 400°F (200°C).

  2. In a medium bowl, whisk together cornmeal, flour, baking powder, and salt; set aside.

  3. In a large bowl, whisk together eggs, sugar, pumpkin, and milk until combined. Stir in dry ingredients.

  4. Place butter in skillet and place in the preheated oven for 2 minutes, or until butter is melted. Take skillet out of oven and pour in batter, smoothing top. Bake until top is golden and cracked and a cake tester inserted into the middle comes out clean, about 30 minutes. Let cool before cutting.

Special equipment

Whisk, 9-inch cast iron skillet

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