Description
This Savory Baked Pumpkin Cornbread blends the moist sweetness of pumpkin with hearty cornmeal and a touch of warm spices. Enhanced with sharp cheddar cheese and fresh herbs, this comforting bread is perfect as a side dish for autumn meals or holiday gatherings.
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 Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Grease a 9-inch square baking dish or a cast-iron skillet to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined to evenly distribute the leavening agents and spices.
- Combine Butter and Sugar: In a separate bowl, beat the melted butter and brown sugar together until the mixture is smooth and combined.
- Add Eggs: Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition to ensure fully incorporated eggs.
- Add Pumpkin Mixture: Stir in the pumpkin puree, buttermilk, honey, and vanilla extract until the mixture is homogeneous.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir gently just until combined to avoid overmixing which can make the cornbread tough.
- Add Cheese and Herbs: If desired, gently fold in grated cheddar cheese and chopped fresh herbs to add savory depth and freshness.
- Transfer to Pan: Pour the batter into the prepared baking dish or skillet, spreading it evenly with a spatula to ensure uniform baking.
- Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean, indicating the cornbread is fully cooked.
- Cool and Serve: Remove from the oven and let the cornbread cool slightly before slicing and serving for best texture and flavor.
Notes
- For a dairy-free version, substitute buttermilk with almond milk and omit the butter or use plant-based butter.
- Using a cast-iron skillet will give the cornbread a crispier crust.
- This cornbread pairs well with soups, chili, or roasted vegetables as a hearty side.
- Ensure not to overmix the batter to keep the cornbread tender and light.
- Fresh herbs such as parsley, chives, or thyme work well; adjust to your preference.
- Leftovers can be stored in an airtight container for up to 3 days, or frozen for up to 2 months.
