Description
Pumpkin Cornbread is the perfect fall side dish—moist, flavorful, and lightly sweet with hints of maple syrup, orange zest, nutmeg, and ginger. Quick to prepare and ready in just 30 minutes, it’s versatile enough to serve with chili, as a holiday side, or even as a cozy breakfast with honey butter.
Ingredients
1 cup (120 g) all-purpose flour
1 cup (150 g) yellow cornmeal
2 tsp (8 g) baking powder
½ tsp (2.5 g) baking soda
1 ¼ tsp (7 g) salt
½ tsp (1 g) ground nutmeg
½ tsp (1 g) ground ginger
3 tsp (6 g) orange zest
1 tbsp (15 ml) orange juice
⅓ cup (80 ml) maple syrup
¾ cup (180 g) sour cream
1 cup (240 g) canned pumpkin puree
2 large eggs
8 tbsp (115 g) unsalted butter, melted and slightly cooled
Instructions
Preheat oven to 350°F (175°C). Grease a 9–10 inch springform pan with butter or nonstick spray.
In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, nutmeg, ginger, and orange zest.
In another bowl, whisk orange juice, maple syrup, sour cream, pumpkin, eggs, and melted butter until smooth.
Gently fold wet ingredients into dry ingredients with a spatula. Do not overmix—small streaks of flour are fine.
Pour batter into prepared pan and spread evenly.
Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
Let cool for 5 minutes before slicing. Serve warm with honey or maple butter.
Notes
Do not overmix to keep the texture light and moist.
Start checking at 22 minutes to avoid dry edges.
Room temperature ingredients blend more easily.
Add a drizzle of honey on top before baking for extra flavor and color.
Freeze slices individually for quick, cozy snacks.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish / Bread
- Method: Baking
- Cuisine: American