Savory Pumpkin Spice Cornbread Recipe

Square pieces of orange quick bread sitting on a black surface.

This savory pumpkin spice cornbread recipe brings cozy fall flavor to the table in the best way possible. It’s rich, moist, and filled with the subtle warmth that pumpkin and spice bring to a dish — a perfect side for soups, stews, and seasonal gatherings. With just 10 minutes of hands-on time, it’s an easy, satisfying bake that feels right at home in any fall kitchen.

Course Breads

Cuisine American

Prep Time 10

Cook Time 30

Servings servings

Calories 279kcal

Author Diane Gail

Ingredients

1 1/4 cup yellow cornmeal
3/4 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 cup 100% pure pumpkin purée
1 cup milk
6 tablespoons honey
1/4 cup melted butter
1/4 cup brown sugar
2 large eggs
2 teaspoons vanilla extract

US Customary - Metric

Instructions

Whisk wet ingredients: In a large mixing bowl, whisk together pumpkin purée, milk, honey, brown sugar, eggs, melted butter, and vanilla until smooth and well combined.
Combine dry ingredients: In another bowl, whisk together yellow cornmeal, all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
Mix wet and dry: Pour the wet mixture into the dry ingredients and stir gently until just combined. Don’t overmix — it can make the cornbread dense.
Prepare baking dish: Grease an 8x8-inch pan generously with butter or oil to prevent sticking.
Pour and bake: Spread the batter evenly in the prepared pan and bake at 400°F (200°C) for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool and serve: Allow the cornbread to cool in the pan for at least 10 minutes before slicing. Serve warm with butter or a drizzle of maple syrup if desired.

Notes

Don’t overmix the batter: Stir just until combined to avoid overdeveloping the gluten, which can make the bread tough.
Grease the pan generously: A well-greased pan not only prevents sticking but also adds a light golden edge and richer flavor to the bread.
Mind the bake time: Cornbread bakes quickly — overbaking can dry it out and dull its rich texture. Pull it out of the oven as soon as the center is set.
Use quality cornmeal: A medium-grind yellow cornmeal gives the best texture — hearty but not gritty.
Let it rest before cutting: Giving the bread a few minutes to set helps it slice cleanly without crumbling.
Serve it smart: Pair this cornbread with soups, stews, or chilis for a cozy fall meal, much like my butter crackers add warmth to a simple soup spread.

Nutrition