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Pumpkin Cornbread Recipe

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4.3 from 1 review

This Pumpkin Cornbread recipe offers a moist and flavorful twist on traditional cornbread by incorporating pumpkin purée and warm spices like cardamom, making it perfect for autumn meals or holiday gatherings. It’s a delightful blend of sweet and savory with a tender texture and subtle hints of molasses and brown sugar.

Ingredients

Dry Ingredients

  • 1 cup flour
  • 1 cup cornmeal
  • 1 Tbsp baking powder
  • 1 tsp salt
  • ½ tsp ground cardamom (or substitute cinnamon or ginger)
  • ½ cup packed brown sugar

Wet Ingredients

  • 2 large eggs
  • 1 cup pumpkin purée
  • 1/3 cup vegetable oil
  • 2 Tbsp molasses
  • 1/3 cup buttermilk (or milk)

Instructions

  1. Preheat Oven: Set your oven to 375°F (190°C) to prepare it for baking the cornbread.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and ground cardamom (or your preferred spice) until evenly combined.
  3. Combine Wet Ingredients: In a large bowl, whisk the brown sugar, eggs, pumpkin purée, vegetable oil, molasses, and buttermilk thoroughly to ensure a smooth mixture.
  4. Incorporate Dry into Wet: Gently fold the dry ingredient mixture into the wet ingredients, stirring just until no dry flour remains to avoid overmixing which can toughen the bread.
  5. Prepare and Bake: Pour the batter into a buttered 9-inch springform pan and spread evenly. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool and Serve: Let the cornbread cool for a few minutes in the pan before removing the springform ring. Serve warm or allow it to come to room temperature for best flavor and texture.

Notes

  • You can substitute ground cinnamon or ginger for cardamom to adjust the flavor profile to your preference.
  • If you don’t have buttermilk, regular milk mixed with a teaspoon of lemon juice or vinegar can be used as a substitute.
  • Using a buttered springform pan helps in easy removal without breaking the cornbread.
  • For a richer flavor, try adding chopped nuts or seeds to the batter before baking.
  • Store leftover cornbread wrapped tightly at room temperature for up to 2 days or refrigerate for up to a week.

Find it online: https://yumntasty.com/pumpkin-cornbread-recipe/