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Give this year’s Thanksgiving dinner a comfort food twist with this delicious Pumpkin Cornbread recipe! Your guests are sure to enjoy this tasty side dish! Read below for the recipe!

 

Pumpkin Cornbread

Serves 8–10

Tip: Freeze & enjoy later! Bake, cook & slice the cornbread into portions, then wrap them in plastic wrap and aluminum foil. Reheat in the microwave or oven before serving.

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Ingredients:

Cornbread:

1-1/2 cups cornmeal

1 cup all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/8 tsp cinnamon

Pinch nutmeg

2 eggs

1/2 cup sugar

1 cup pumpkin purée

1-1/2 cups buttermilk

1 Tbsp honey

3 Tbsp butter, melted, plus 2 Tbsp, chilled

Maple Butter:

8 oz unsalted butter, room temperature

1 Tbsp maple syrup

1 tsp sea salt

Preparation:

To prepare the cornbread, start by preheating the oven to 400°F.

In a mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In a separate mixing bowl, whisk together the eggs, sugar, pumpkin purée, buttermilk, honey, and melted butter until smooth. Stir the dry mixture into these wet ingredients in 3 batches. Mix until smooth.

Preheat a 12" cast-iron skillet over high heat. Add the chilled butter and cook until melted. Add the cornbread batter to the skillet and cook until just sizzling around edges, about 1–2 minutes.

Transfer the skillet to the oven and baked until just set, about 25–30 minutes. Remove from the oven and allow to cool for a few minutes until slicing.

To prepare the maple butter, stir together all of the ingredients until smooth.

To serve, enjoy the cornbread warm or at room temperature alongside the maple butter.

Enjoy Foodies!

David

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