Pumpkin Cornbread Recipe (2024)

After reading others' comments, I added a dash of cinnamon and nutmeg to the dry ingredients to enhance the "pumpkin" flavor. I also used the whole can of pumpkin rather than just a cup. This made for a moister cornbread as well. I thought the results were great - eat with honey butter!

I make my Pumpkin cornbread with at least a cup of fresh pumpkin (Sugar baby) grated on a cheese grater (add to the batter uncooked) Makes a great moist cornbread that everyone raves about, no need to pre-cook the pumpkin. I also add a bit of nutmeg and cinnamon.

I followed this recipe exactly, and it made a nice, moist cornbread. In my opinion, it could only be considered bland if you were expecting it to turn out like a pumpkin-spice muffin. Very nice cornbread recipe.

I really liked this recipe. Yes, the pumpkin taste is very subtle, but it produces a moist muffin. I did not add the oil, I figured all that pumpkin would do, and it turned out fine. I also cooked them in muffin tins which reduced the baking time down to about 23-25 minutes.

I just loved that the flavors were subtle. The pumpkin added more of a creamy texture to the cornbread, than it did an overbearing taste. We didn't have honey on hand, substituted agave. Even my six year old loved it. I don't like anything overly sweet, and this wasn't. It was perfect with melted butter, and vegetarian black bean chili!

I couldn't taste the pumpkin either but there was something about it that made for excellent cornbread. As noted below it had great texture and body. I agree with other comments that if you were expecting something that tasted like pumpkin pie this will seem bland - but as cornbread it was really good. Next time I might use molasses instead of honey.

Not much pumpkin flavor, but nice body and texture. I used canned pumpkin puree. I took it out of the over at about 28 minutes, so I suggest checking it well before the 35 minute mark.

I adapted the recipe, and the adapted version is delicious. Doubled the recipe; subbed buttermilk for the milk, half while wheat flour, molasses instead of honey. Very moist, pumpkin flavor (used a full can) is delicate and in the background, beautiful crumb (not brittle at all), and good corn flavor. Sweetness was subtle and just right.

No discernible pumpkin flavor? Perhaps these commenters expected a sweet pumpkin corn muffin, and that that is the source of the "no discernible pumpkin flavor" observation? A sweet pumpkin corn muffin is certainly what this is not, nor intended to be. And should not be compared to one. But the pumpkin flavor indeed permeates this cornbread - beautifully. It's a cornbread. I suspect that what might be missing for those who don't discern the pumpkin is sugar - not pumpkin.

Substitute any winter squash; substitute almond meal or almond flour for wheat flour. Another winner from MRS!

I made them in a muffin tin as well. Baked for 25 minutes, came out beautifully. Good recipe.

I made it a few days ago, using acorn squash (this was what I had on hand) and ghee instead of olive oil. I also replaced the honey with an extra Tbsp of ghee, as I like my cornbread savory rather than sweet. And I try to avoid sugar when it's not mandatory. The result was a perfectly moist, savory yummy cornbread that goes with everything! It will become a staple, and I will try it next time with sweet potato - for some natural sweetness.

Very moist, however slightly bland flavor. Next time I would add generous Teaspoon of salt and 2 TBS of honey.

Just did not get any discernible pumpkin flavor in this (used canned pumpkin). Try it again with actual pumpkin, or maybe even another squash?

I've done something similar with mashed sweet potato. No need to add honey as it's already sweeter than pumpkin.

This is now our favorite cornbread. Curious what the Basque recipe was altered to be like cornbread.

Step 2 wet ingredients needs a large bowl since you’ll be adding the dry into this bowl.

Used buttermilk and twice the pumpkin. Baked 10 minutes longer. It was a hit. Served it with butter and honey.

I prepared this according to the recipe and found it dry and tasteless. I won’t make it again.

Don’t forget salt Add 2 tbsp honey

I prefer this with sweet potato swapped for the pumpkin

This didn't taste very good to me and the texture seemed odd. I won't make it again.

Made per recipe, but checked @ 25 min and pulled @ 29 min. Used a glass 8x8. Liked the texture and flavor. Thanks for the recipe!

Excellent moist texture. After reading comments, I used buttermilk (slightly less than 1 cup) and 1 1/2 TBS of honey and on my own flipped the proportions on the olive oil and butter using 1 TB and 2 TB respectively, otherwise just as written. I found the baking time to be a bit long but it may be because my skillet is a bit larger than 9 inches. I pulled it out at 29 minutes and it was quite brown. I would stop at 25 minutes next time. Delicious !

I made once as-is but prefer it with 2 cups (whole can) of pumpkin, buttermilk in place of regular milk, pumpkin seeds sprinkled over the top before baking, and a glaze of 2T maple syrup+2T melted butter brushed on after baking (= a less decadent but still delicious version of the pumpkin maple cornbread on this site).

As soon as I took the cornbread out of the oven I regretted following instructions on the temperature. Too dark in 10 " preheated skillet at 400 F after 25 minutes. Next time: 375 F. Complaints about being too dry might be due to length of time spent in a very hot oven.

I really wish I had added more pumpkin. But, what I did add to make it savory was some crisp peppered bacon. That added a nice flavor. The extra pumpkin though would have been perfect.

This recipe is a great one! Made some modifications as others suggested: low fat buttermilk; 3x spices with cardamom, pumpkin pie spice, cinnamon, and full can of Pumpkin purée. This rivaled my pumpkin pie! So delicious!!

What grind of cornmeal?