Description
This Savory Baked Pumpkin Cornbread combines the warm flavors of pumpkin and spices with the hearty texture of cornmeal. Enhanced with sharp cheddar cheese and fresh herbs, it is a moist, flavorful side perfect for autumn meals or holiday dinners.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1/4 cup brown sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 cup buttermilk
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
Optional Add-ins
- 1/2 cup grated sharp cheddar cheese
- 1/4 cup chopped fresh herbs (such as parsley or chives)
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Grease a 9-inch square baking dish or a cast-iron skillet to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until uniformly combined.
- Combine Wet Ingredients – Part 1: In a separate bowl, beat the melted unsalted butter with the brown sugar until the mixture is smooth and slightly creamy. Then add the eggs one at a time, mixing thoroughly after each addition.
- Combine Wet Ingredients – Part 2: Stir in the canned pumpkin puree, buttermilk, honey, and vanilla extract into the butter, sugar, and eggs mixture until everything is well blended and consistent.
- Mix Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients bowl and stir just until combined. Be careful not to overmix to maintain a tender texture.
- Add Cheese and Herbs (Optional): If desired, gently fold in the grated sharp cheddar cheese and chopped fresh herbs like parsley or chives to add savory layers of flavor.
- Transfer Batter: Pour the batter evenly into the prepared baking dish or skillet, spreading it out with a spatula for an even thickness.
- Bake: Bake in the preheated oven for 20-25 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cornbread is ready.
- Cool and Serve: Remove the cornbread from the oven and allow it to cool slightly before slicing and serving to enjoy the full flavor and texture.
Notes
- Do not overmix the batter to keep the cornbread light and tender.
- The cheddar cheese and fresh herbs are optional but add a delicious savory twist.
- Use canned pumpkin puree, not pumpkin pie filling, for best results.
- Leftover cornbread can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.
- This cornbread pairs well with soups, stews, or as a side for Thanksgiving meals.
