Ingredients
Equipment
Method
Preheat and mix dry
- Preheat the oven to 400°F, then grease an 8x8-inch pan or a 10-inch cast iron skillet.
- Whisk yellow cornmeal, all-purpose flour, brown sugar, baking powder, salt, and pumpkin pie spice in a bowl until evenly combined; the mixture should look speckled with spice.
Mix wet and combine
- Whisk pumpkin puree, large eggs, buttermilk, melted butter, and maple syrup in a separate bowl until smooth and glossy.
- Stir the wet mixture into the dry just until combined; stop when no dry streaks remain for a tender crumb.
- Spread the batter into the prepared pan in an even layer so the surface bakes uniformly.
Bake
- Bake at 400°F for 22-25 minutes, until golden and a toothpick inserted in the center comes out clean.
- Let the pumpkin cornbread cool briefly, then serve warm with butter so it melts into the crumb.
Notes
Pro tip: avoid overmixing after adding the wet ingredients—stopping as soon as the batter is combined keeps the crumb tender. Store covered in the refrigerator up to 4 days; rewarm in the microwave or oven. Freezing is yes: wrap tightly and freeze up to 2 months, then thaw overnight in the fridge. For a dairy-light option, use lactose-free buttermilk and swap the butter for a plant-based butter with similar melt behavior.