A pumpkin cornbread recipe that’s gluten free, buttery with crisp edges and has just the right amount of sweetness. It's perfect for your family dinners or as a holiday side dish.
If you love a good ol’ homemade cornbread that tastes like it’s straight from your grandma’s kitchen, then you’ll love this simple yet delicious pumpkin cornbread. It’s a sweet and savory twist on a classic cornbread recipe that includes a subtle pumpkin flavor that’s perfect for the fall season.
What goes better with a cozy bowl of bean chili or chili mac than a nice warm piece of cornbread? It has a soft center, with lots of pumpkin flavor and crispy edges. It’s made without buttermilk and without oil. This recipe uses no sugar, but instead it’s naturally sweetened with honey. It has simple ingredients and only takes 30 minutes from start to finish and there’s no mixer needed! You simply combine all of the ingredients and then bake it for 30 minutes in the oven.
Not only does this cornbread make a great side dish to go with any soup, stew or chili, you can also serve it by itself with some extra honey and butter on top (thank me later). It also makes the perfect side dish to pair with some brussel sprouts or collard greens for Thanksgiving, Christmas or any family dinner.
Making the Pumpkin Cornbread
- Prep the oven and pan. Preheat the oven to 400°F. Line a 8 x 8-inch baking pan with parchment paper.
- Melt the butter. In the medium sauté pan over medium-low heat, carefully melt the butter, then pour it into a heat-safe bowl and set it to the side.
- Mix the dry ingredients. In a large mixing bowl, whisk together the flour, cornmeal, baking powder, pumpkin spice, baking soda and sea salt until combined.
- Add the wet ingredients. Create a “well” in the center of the dry ingredients. Add the butter, pumpkin puree, honey, and lightly whisk the wet ingredients until combined. Add the eggs and whisk into the wet ingredients, then stir the whole mixture together until evenly combined, careful not to overmix.
- Bake. With a spatula, spread the batter evenly into the prepared pan. Bake for 20 minutes. Insert a toothpick to check if the cornbread is done. The toothpick will come out clean and the edges of the cornbread should look golden brown.
- Serve. Remove the cornbread from the oven and slice some butter and spread it on the top of the cornbread while it's still hot. Let the cornbread rest for about 10 minutes before slicing and serving it.
How to Make Cornbread Muffins
You can make pumpkin cornbread muffins by dividing the batter between the 12 lightly greased non-stick muffin tin. Cooking time will be slightly less than you would use for the cornbread. Bake for about 12 - 15 minutes, checking the center of the muffins with a toothpick for doneness. Remove the muffin pan from the oven and let them rest for about 5 minutes before removing them.
Storage and Reheat
- Storage: Leftover cornbread keeps best in the fridge for up to 5 days when placed in an airtight container.
- Reheat: You can reheat them in the oven, toaster oven or in the microwave.
- Freeze: You can freeze cornbread for up to two months, making sure to wrap it well. Please note that freezing only works best if you plan to use it as crumbs, such as a cornbread dressing. Let the cornbread come to room temperature before wrapping it with plastic wrap and placing it in an airtight container. When you’re ready to use it, remove from the freezer and thaw overnight in the fridge. Once thawed you can warm them as you like.
Substitutions and Variations
- Butters - Vegan butter or melted coconut oil works great if you want to make this cornbread dairy free.
- Milk - Use your favorite kind of milk, any kind will work.
- Maple Syrup - the perfect substitute for honey and is also vegan friendly.
- Cast Iron Skillet - another option for baking the cornbread in instead of using a baking pan.
- Flour - make sure to look for certified gluten-free cornmeal to make this a gluten-free cornbread. If you prefer to use regular all-purpose flour, that will work as well.
More Recipes You May Like
Meatless Southern Collard Greens
Healthy Sweet Potato Casserole
Gluten Free Pumpkin Cornbread
Ingredients
- 1/2 cup unsalted butter
- 1 cup gluten-free all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1 teaspoon pumpkin spice
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 1/3 cups pumpkin puree
- 1/3 cup honey
- 2 eggs
Instructions
- Preheat the oven to 400°F. Line a 8 x 8-inch baking pan with parchment paper.
- Melt the butter in the medium sauté pan over medium-low heat. Once melted, pour it into a heat-safe bowl and set it to the side.
- In a large mixing bowl, whisk together the flour, cornmeal, baking powder, pumpkin spice, baking soda and sea salt until combined.
- Create a “well” in the center of the dry ingredients. Add the butter, pumpkin puree, honey, and lightly whisk the wet ingredients until combined. Add the eggs and whisk into the wet ingredients, then stir the whole mixture together until evenly combined, careful not to overmix.
- With a spatula, spread the batter evenly into the prepared pan. Bake for 20 minutes. Insert a toothpick to check if the cornbread is done. The toothpick will come out clean and the edges of the cornbread should look golden brown.
- Remove the cornbread from the oven and slice some butter and spread it on the top of the cornbread while it's still hot. Let the cornbread rest for about 10 minutes before slicing and serving it.
Notes
- Cornbread can become dry and crumbly if you bake it longer than required or if your oven temperature tends to be hotter than most. Try using less time or decrease the temperature by about 10 degrees.
- You can use just about any 8x8 casserole dish or baking dish. This amount of batter would fit well in an 8×8 casserole dish. Glass, ceramic, and cast iron work best, but you can also use metal baking dishes.
Nutrition
Disclaimer
Although HalfPastHungry.com attempts to provide accurate nutritional information, note that these are only estimates. Nutritional information may be affected based on which products you use, the brand that was purchased, or in other unforeseeable ways. HalfPastHungry.com will not be held liable for any reliance on given nutritional information. If you need to follow a specific caloric regimen, please consult your physician first.
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