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Vanilla Pumpkin Cornbread

Rose Lemere
This fast and easy vanilla pumpkin cornbread calls for simple ingredients and can be on the table in under 30 minutes! Plus, it’s the perfect addition to any Thanksgiving table.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course bread
Cuisine American
Servings 12
Calories 160 kcal

Ingredients
  

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 tsp powder
  • 1/4 tsp sea salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1 cup whole milk
  • 1/2 cup Pumpkin purée you can use homemade pumpkin puree or canned pumpkin, but make sure it’s 100% pumpkin—not pumpkin pie filling!
  • 1/3 cup pure maple syrup
  • 1 egg
  • 1 tbsp avocado oil vegetable oil, olive oil, or even melted coconut oil all work too
  • 2 tsp vanilla extract or vanilla bean paste
  • 1 tbsp butter melted. Unsalted or salted butter, both work great!

Instructions
 

I love making this recipe in a large cast iron skillet, but you can also use a square baking pan, casserole dish, or even muffin tins to make Vanilla Pumpkin Cornbread Muffins!

  • Preheat the oven to 400°F (204°C). I like to toss the butter into the skillet and pop it in the oven while I mix up the batter. That way, the butter melts and greases the skillet, and the pan gets a chance to preheat. If you’re using another type of baking dish or muffin tin, grease it well or line it with parchment paper.
  • In a large bowl, combine the pumpkin purée, egg, oil, vanilla, and maple syrup. Stir with a wooden spoon until smooth.
  • Add the salt, baking powder, and spices, and stir to combine.
  • Mix in the cornmeal and flour until just combined. Be careful not to overmix.
  • Pour the batter into your hot, buttered skillet. Bake for 15–20 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove from the oven and let it cool slightly before cutting and serving. This cornbread is delicious warm or at room temperature. Top each slice of vanilla pumpkin cornbread with a pat of butter and enjoy!

Notes

Leftover pumpkin cornbread can be wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days.
 I love using maple syrup for this recipe, but you can easily use any of your favorite sweeteners,  white sugar, brown sugar, or even honey! Look up a sweetener conversion chart online for exact measurements.
 You can use pumpkin pie spice instead of the spices called for in this recipe. I recommend using 1–2 teaspoons in place of the individual spices listed in the recipe card above. (You can find my homemade pumpkin pie spice recipe HERE!

Nutrition

Calories: 160kcalCarbohydrates: 26gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 19mgSodium: 74mgPotassium: 144mgFiber: 2gSugar: 7gVitamin A: 1679IUVitamin C: 1mgCalcium: 52mgIron: 1mg
Keyword cornbread, fall recipes, pumpkin, side dish, Thanksgiving
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