Pumpkin Cornbread

Name: Pumpkin Cornbread
Total time: 2 h
Yield: 12 servings
Ingredients: 1 cup drained pumpkin purée, canned or made from 1 pound fresh pumpkin (see below); 1 cup low-fat milk; 2 tablespoons extra virgin olive oil; 1 tablespoon mild honey, such as clover; 2 eggs; 1 1/2 cups stone ground yellow cornmeal; 1/2 cup all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 3/4 teaspoon salt; 1 tablespoon unsalted butter

By Martha Rose Shulman

Total Time: 2 hours
Rating: 4(1,150)
Notes: Read community notes

Delicious on its own or as the base for a stuffing, this rich, moist cornbread is inspired by a Basque recipe that's been altered to resemble American cornbread. The pumpkin flavor is very subtle, and honey provides a hint of sweetness.

Featured in: Pumpkin: The Flavor of Late Fall

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Ingredients

Yield:12 servings

1cup drained pumpkin purée, canned or made from 1 pound fresh pumpkin (see below)
1cup low-fat milk
2tablespoons extra virgin olive oil
1tablespoon mild honey, such as clover
2eggs
1½cups stone ground yellow cornmeal
½cup all-purpose flour
1tablespoon baking powder
½teaspoon baking soda
¾teaspoon salt
1tablespoon unsalted butter

Ingredient Substitution Guide

Preparation

Step 1
Heat the oven to 400 degrees, and place inside a 9-inch cast iron skillet or a 2-quart baking dish.
Step 2
Whisk together the pumpkin purée, milk, olive oil, honey and eggs.
Step 3
Place the cornmeal in a large bowl, and sift in the flour, baking powder, baking soda and salt.
Step 4
Stir the dry ingredients into the wet ingredients and mix together. Do not overwork.
Step 5
Remove the baking dish or pan from the oven, and add the butter. When it has melted completely, brush the sides of the pan with a pastry brush; tip the excess melted butter into the batter, and quickly mix it in. Scrape the batter into the hot pan, and return it to the oven. Bake for 35 to 40 minutes until a tester comes out clean. Remove from the oven, and allow to cool in the pan for at least 20 minutes before serving.

Tips

To make the pumpkin purée: Preheat the oven to 425 degrees. Cover a baking sheet with foil. Place the pumpkin pieces on the baking sheet, drizzle 1 tablespoon of canola oil or olive oil on top, cover tightly with foil and place in the oven. Roast for 1½ hours or until thoroughly tender. Remove from the heat, transfer to a strainer or a colander set over a bowl or in the sink, and allow to cool and drain. Peel the pieces, and purée them in a food processor fitted with the steel blade.
Advance preparation: This will keep for a couple of days if well wrapped. It does not freeze well.

Ratings

4 out of 5

1,150 user ratings

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Cooking Notes

Kelly6 years ago

After reading others' comments, I added a dash of cinnamon and nutmeg to the dry ingredients to enhance the "pumpkin" flavor. I also used the whole can of pumpkin rather than just a cup. This made for a moister cornbread as well. I thought the results were great - eat with honey butter!

Fred6 years ago

I make my Pumpkin cornbread with at least a cup of fresh pumpkin (Sugar baby) grated on a cheese grater (add to the batter uncooked) Makes a great moist cornbread that everyone raves about, no need to pre-cook the pumpkin. I also add a bit of nutmeg and cinnamon.

David6 years ago

I followed this recipe exactly, and it made a nice, moist cornbread. In my opinion, it could only be considered bland if you were expecting it to turn out like a pumpkin-spice muffin. Very nice cornbread recipe.

Kim F6 years ago

I really liked this recipe. Yes, the pumpkin taste is very subtle, but it produces a moist muffin. I did not add the oil, I figured all that pumpkin would do, and it turned out fine. I also cooked them in muffin tins which reduced the baking time down to about 23-25 minutes.

Danica6 years ago

I just loved that the flavors were subtle. The pumpkin added more of a creamy texture to the cornbread, than it did an overbearing taste. We didn't have honey on hand, substituted agave. Even my six year old loved it. I don't like anything overly sweet, and this wasn't. It was perfect with melted butter, and vegetarian black bean chili!

Meta6 years ago

I couldn't taste the pumpkin either but there was something about it that made for excellent cornbread. As noted below it had great texture and body. I agree with other comments that if you were expecting something that tasted like pumpkin pie this will seem bland - but as cornbread it was really good. Next time I might use molasses instead of honey.

Sara6 years ago

Not much pumpkin flavor, but nice body and texture. I used canned pumpkin puree. I took it out of the over at about 28 minutes, so I suggest checking it well before the 35 minute mark.

Pam6 years ago

I didn't add any other ingredients, aside from what was listed in the original recipe. Made this in a 9" cast iron and it was AMAZING! So moist with just the slightest bit of sweetness. This went perfect with NYT's Ham and Collard Greens Soup :)

To echo other comments, if you're looking for something very sweet, this isn't your cornbread. However, we slathered ours with butter & honey and found it was just as delicious this way or plain!

Crabapple4 years ago

I adapted the recipe, and the adapted version is delicious. Doubled the recipe; subbed buttermilk for the milk, half while wheat flour, molasses instead of honey. Very moist, pumpkin flavor (used a full can) is delicate and in the background, beautiful crumb (not brittle at all), and good corn flavor. Sweetness was subtle and just right.

CFXK6 years ago

No discernible pumpkin flavor? Perhaps these commenters expected a sweet pumpkin corn muffin, and that that is the source of the "no discernible pumpkin flavor" observation? A sweet pumpkin corn muffin is certainly what this is not, nor intended to be. And should not be compared to one. But the pumpkin flavor indeed permeates this cornbread - beautifully. It's a cornbread. I suspect that what might be missing for those who don't discern the pumpkin is sugar - not pumpkin.

Eve5 years ago

Substitute any winter squash; substitute almond meal or almond flour for wheat flour. Another winner from MRS!

Gabby6 years ago

I made them in a muffin tin as well. Baked for 25 minutes, came out beautifully. Good recipe.

Daniela4 years ago

I made it a few days ago, using acorn squash (this was what I had on hand) and ghee instead of olive oil. I also replaced the honey with an extra Tbsp of ghee, as I like my cornbread savory rather than sweet. And I try to avoid sugar when it's not mandatory. The result was a perfectly moist, savory yummy cornbread that goes with everything! It will become a staple, and I will try it next time with sweet potato - for some natural sweetness.

Cathy4 years ago

Very moist, however slightly bland flavor. Next time I would add generous Teaspoon of salt and 2 TBS of honey.

C.E. Wall6 years ago

Just did not get any discernible pumpkin flavor in this (used canned pumpkin). Try it again with actual pumpkin, or maybe even another squash?

Donia8 months ago

I've done something similar with mashed sweet potato. No need to add honey as it's already sweeter than pumpkin.

Kathy9 months ago

This is now our favorite cornbread. Curious what the Basque recipe was altered to be like cornbread.

goofenhaus9 months ago

Step 2 wet ingredients needs a large bowl since you’ll be adding the dry into this bowl.

Melody is a fan!9 months ago

Used buttermilk and twice the pumpkin. Baked 10 minutes longer. It was a hit. Served it with butter and honey.

Judi M.10 months ago

I prepared this according to the recipe and found it dry and tasteless. I won’t make it again.

Heather11 months ago

Don’t forget salt Add 2 tbsp honey

SR1 year ago

I prefer this with sweet potato swapped for the pumpkin

Carol1 year ago

This didn't taste very good to me and the texture seemed odd. I won't make it again.

reader1 year ago

Made per recipe, but checked @ 25 min and pulled @ 29 min. Used a glass 8x8. Liked the texture and flavor. Thanks for the recipe!

Liz1 year ago

Excellent moist texture. After reading comments, I used buttermilk (slightly less than 1 cup) and 1 1/2 TBS of honey and on my own flipped the proportions on the olive oil and butter using 1 TB and 2 TB respectively, otherwise just as written. I found the baking time to be a bit long but it may be because my skillet is a bit larger than 9 inches. I pulled it out at 29 minutes and it was quite brown. I would stop at 25 minutes next time. Delicious !

SLW1 year ago

I made once as-is but prefer it with 2 cups (whole can) of pumpkin, buttermilk in place of regular milk, pumpkin seeds sprinkled over the top before baking, and a glaze of 2T maple syrup+2T melted butter brushed on after baking (= a less decadent but still delicious version of the pumpkin maple cornbread on this site).

Elizabeth1 year ago

As soon as I took the cornbread out of the oven I regretted following instructions on the temperature. Too dark in 10 " preheated skillet at 400 F after 25 minutes. Next time: 375 F. Complaints about being too dry might be due to length of time spent in a very hot oven.

Kristina1 year ago

I really wish I had added more pumpkin. But, what I did add to make it savory was some crisp peppered bacon. That added a nice flavor. The extra pumpkin though would have been perfect.

wardo1 year ago

This recipe is a great one! Made some modifications as others suggested: low fat buttermilk; 3x spices with cardamom, pumpkin pie spice, cinnamon, and full can of Pumpkin purée. This rivaled my pumpkin pie! So delicious!!

Lonni Tanner1 year ago

What grind of cornmeal?

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