
Classic cornbread gets a seasonal twist in this lightly sweet, spiced bread that’s delightful alongside soups, stews, poultry, and pork. Or top the warm bread with a pat of butter or drizzle of honey and enjoy with a morning cup of coffee or tea!
When I hit upon a solid recipe, one that my family and readers truly enjoy, I tend to stop experimenting. Why mess with success?
Southern (With a Twist) Cornbread is one such recipe. The final recipe came to fruition over time; I baked many batches, testing a variety of ingredient combinations and ratios.
Once I hit upon what I deemed to be perfection, I worked on a dairy-free variation, so the cornbread could be enjoyed by those who are vegan or have an allergy. (The recipe happens to be naturally gluten-free.)
While I really didn’t need another traditional cornbread – there’s a certain comfort in returning to old favorites – a pumpkin adaptation felt like something altogether different. So several years ago, I began experimenting once again.
Turns out, mildly earthy-tasting pumpkin pairs beautifully with the inherently sweet flavor of corn. It adds an element of seasonal appeal too. What’s more, the use of pumpkin purée produces a more tender crumb while supplying a hearty dose of moisture.
The added moisture creates a hint of cakey appeal. It also means any leftover cornbread is less likely to dry out. (Note my tip for “how to refresh cornbread,” which is invaluable with traditional cornbread and may be used after several days with this recipe, if needed.)
As always, there are several options if you find yourself without pumpkin pie spice or Greek yogurt, for example. The recipe can be successfully made gluten-free as well.
If needing a dairy-free recipe, I recommend a dairy-free yogurt, like Whole Foods’ brand 365 Almond Milk Yogurt or Forager’s Cashew Milk Yogurt.
While I have not made the batter into muffins, I’m confident you could. I’d bake at 375℉ and start checking after about 13 minutes. They will likely take about 18 minutes, give or take a few, depending on precise size.
If you try this recipe, let us know. Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is appreciated.

Pumpkin Cornbread
Ingredients
- 1 cup (152g) yellow cornmeal
- 1 cup (127g) all-purpose flour (or a gluten-free, cup-for-cup blend)
- 1½ teaspoons pumpkin pie spice*
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 cup (260g) pumpkin puree (not pumpkin pie filling)
- ½ cup (120g) plain Greek yogurt (full fat or 2% preferable; could substitute sour cream)
- ½ cup (100g) packed brown sugar
- ¼ cup (56ml) vegetable oil of choice (could substitute melted butter or coconut oil)
- 2 large eggs
- Optional topping: 1-1½ tablespoons (12-18g) coarse sugar (like demerara or turbinado)
- Optional for serving: butter, honey (or maple syrup) for drizzling, or Cinnamon Honey Butter
Instructions
- Preheat the oven to 400℉ and spray or grease a 9”x9” baking dish.
- In a medium bowl, whisk together the cornmeal, flour, pumpkin pie spice, baking powder, baking soda, and salt.
- In a stand mixer or mixing bowl using a handheld beater, beat together the pumpkin puree, Greek yogurt, brown sugar, and oil until smooth. Add the eggs one at a time, beating to incorporate between each addition. Add the dry ingredients, half at a time, and mix until just combined.
- Spread batter in prepared baking dish and sprinkle with the coarse sugar, if using. Bake for 20 minutes or until just set in the center. Let cool for at least 10 minutes or so before cutting. Serve as is or with a pat of butter or drizzle of honey.
- Storage: Covered tightly and stored in the refrigerator, the cornbread will maintain freshness for 3 to 4 days. If it begins to dry out, you can refresh it by wrapping a piece in a damp paper towel and warming in the microwave. Pumpkin cornbread freezes well too.
Notes
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