Description
This Pumpkin Cornbread with pumpkin spice whipped butter offers a moist, cake-like texture with subtle, sweet pumpkin flavors. The whipped butter adds a creamy, spiced finish that makes this cornbread perfect for cozy Fall meals.
Ingredients
For the Cornbread
- 1 cup yellow cornmeal
- 1 cup all purpose flour
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 3/4 tsp. kosher salt
- 1/2 tsp. pumpkin pie spice
- 1/3 cup brown sugar, packed
- 1 cup 100% pure pumpkin puree (not pumpkin pie mix)
- 2 large eggs, room temperature
- 1/2 cup buttermilk, room temperature
- 1/4 cup melted butter + 2 Tbsp. for greasing the pan
- 2 Tbsp. vegetable oil
For the Whipped Butter
- 1/2 cup unsalted butter, softened
- 2 Tbsp. sweetened condensed milk or honey
- 1/2 tsp. pumpkin pie spice
- pinch kosher salt
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the cornbread evenly.
- Mix dry ingredients: In a large mixing bowl, combine the cornmeal, flour, baking powder, baking soda, kosher salt, pumpkin pie spice, and brown sugar. Stir until well mixed.
- Prepare wet ingredients: In another bowl, whisk together the pumpkin puree, eggs, buttermilk, 1/4 cup melted butter, and vegetable oil until smooth and fully combined.
- Combine wet and dry: Fold the wet ingredients into the dry mixture gently until just combined. The batter will be thick but easy to stir by hand; avoid overmixing for best texture.
- Prepare baking pan: Place the remaining 2 tablespoons of butter in an 8×8-inch square baking pan or cast iron skillet. Put the pan in the oven for about 2 minutes or until the butter is melted.
- Bake the cornbread: Remove the pan from the oven and pour the batter over the melted butter, smoothing the top evenly. Return the pan to the oven and bake for about 23 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Make the whipped butter: While the cornbread cools, use a hand mixer to beat the softened unsalted butter, sweetened condensed milk or honey, pumpkin pie spice, and a pinch of kosher salt until smooth, creamy, and fluffy.
- Serve: Slice the warm cornbread and serve it with the pumpkin spice whipped butter for a delightful Fall treat.
Notes
- Use 100% pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- Room temperature eggs and buttermilk help the batter mix more evenly and create a tender crumb.
- The whipped butter can be made ahead and stored in the refrigerator; bring to room temperature before serving.
- For a dairy-free version, substitute the butter and buttermilk with suitable alternatives.
- This recipe pairs wonderfully with hearty soups, stews, or as a delicious side for holiday meals.
- Recipe inspiration and adaptation from Delish.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 361 kcal
- Sugar: 11 g
- Sodium: 364 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 63 mg
