Ingredients
Equipment
Method
Preheat and prep
- Preheat the oven to 400F, then grease an 8x8-inch pan or a 10-inch cast iron skillet with butter or nonstick spray for easy release.
Mix dry ingredients
- In a mixing bowl, whisk yellow cornmeal, all-purpose flour, brown sugar, baking powder, salt, and pumpkin pie spice until evenly combined and no dry pockets remain.
Mix wet ingredients
- In another bowl, whisk pumpkin puree, large eggs, buttermilk, melted butter, and maple syrup until smooth and glossy.
Combine
- Pour the wet mixture into the dry ingredients and stir just until combined, stopping as soon as no dry flour streaks show.
Bake
- Spread the batter into the greased pan and bake at 400F for 22-25 minutes, until golden and a toothpick comes out clean.
Serve
- Let the pumpkin cornbread cool briefly, then serve warm (optionally with butter) so the crumb stays tender.
Notes
For the best texture, stir the batter only until the dry ingredients disappear—overmixing can make cornbread dense. Store covered at room temperature for up to 2 days or refrigerate up to 5 days; rewarm slices in the oven at 300F for a few minutes. Freezing is yes: wrap airtight and freeze up to 2 months. If you want a lightly sweet, dairy-reduced option, use lactose-free buttermilk and dairy-free butter in the same amounts.