homemade harvest cornbread

Pumpkin Cornbread

  • Author: Meredith
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 8 1x


A twist on traditional cornbread using pumpkin!



  • 1 c. white whole wheat or all-purpose flour
  • 1 c. quality cornmeal
  • 1 T. baking powder
  • ½ t. salt
  • ½ t. pumpkin pie spice
  • 1 c. milk
  • ¼ c. canned or homemade pumpkin (add 2 T. more flour if using homemade)
  • 2 T. dark brown sugar
  • ¼ c. maple syrup


  1. Preheat oven to 400 degrees.
  2. Get out two bowls: one for the dry and one for the wet.
  3. In your dry bowl, whisk together 1 c.white whole wheat or all-purpose flour, 1 c. cornmeal, 1 T. baking powder, ½ t. salt and ½ t. pumpkin pie spice.
  4. In your wet bowl, whisk together 1 c. milk, ¼ c. canned or homemade pumpkin, 2 T. dark brown sugar and ¼ c. maple syrup. Note: If using homemade cooked pumpkin, you will need to add 2 T. more flour to the batter.
  5. Pour your wet bowl into your dry bowl and stir to combine.
  6. Scrape the batter into a greased pan or pie dish and bake 20-25 minutes when a toothpick inserted in the center comes out clean and the bread is firm to the touch.
  7. Let the bread sit for about 5 minutes before removing it from the pan.

  • Category: Side