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 ouncesall-purpose flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 2 large 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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Nutrition Facts (per serving)
212 Calories
4g Fat
39g Carbs
6g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 212
% Daily Value*
Total Fat 4g 5%
Saturated Fat 2g 8%
Cholesterol 52mg 17%
Sodium 294mg 13%
Total Carbohydrate 39g 14%
Dietary Fiber 3g 10%
Total Sugars 9g
Protein 6g
Vitamin C 1mg 6%
Calcium 125mg 10%
Iron 2mg 13%
Potassium 201mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)