Description
Hearty Pioneer Woman Pumpkin Cornbread brings autumn’s warmth to your kitchen with rich seasonal spices and tender crumb. Rustic Southern comfort mingles with sweet pumpkin notes, creating a delightful side dish you’ll crave all season long.
Ingredients
Scale
Dry Ingredients:
- 1 ⅓ cups all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- Pinch of ground cinnamon
- Pinch of ground cloves
- A few gratings of fresh nutmeg
Wet Ingredients:
- ⅓ cup canola or vegetable oil
- 2 tablespoons unsalted butter, melted
- ½ cup packed light brown sugar
- 2 large eggs
- 1 cup canned pumpkin puree
Additional Ingredients:
- Nonstick cooking spray
- Flaky sea salt, for sprinkling
- Butter, for serving
- Honey, for serving
Instructions
- Prepare the oven environment by heating to 350 degrees Fahrenheit (175 degrees Celsius). Thoroughly coat a 10-inch ovenproof skillet with nonstick cooking spray to ensure easy release.
- Create a dry ingredient foundation by thoroughly whisking flour, cornmeal, baking powder, fine sea salt, cinnamon, cloves, and nutmeg in a medium mixing bowl. Set this fragrant mixture aside for later incorporation.
- Develop the wet ingredient blend by vigorously whisking vegetable oil, melted butter, and light brown sugar until smoothly integrated. Incorporate eggs individually, whisking thoroughly after each addition to maintain a consistent texture. Gently fold in the pumpkin puree until the mixture becomes uniform.
- Merge the dry and wet ingredients by gradually adding the flour mixture to the liquid components. Whisk carefully until a smooth, lump-free batter forms. Transfer the mixture into the prepared skillet, spreading evenly with a spatula to create an consistent surface. Delicately sprinkle flaky sea salt across the top for an enhanced flavor profile.
- Bake in the preheated oven for 25 to 30 minutes, monitoring for a golden-brown exterior and checking doneness by inserting a toothpick into the center – it should emerge clean and free of raw batter.
- Allow the cornbread to rest and settle in the skillet for a minimum of 20 minutes, enabling it to cool and set properly. Slice into wedges and serve while still warm, accompanied by a pat of butter and a luxurious drizzle of honey.
Notes
- Cooling Matters: Letting the cornbread rest prevents crumbling and helps it hold its shape perfectly after coming out of the hot oven.
- Precision Counts: Accurate flour and cornmeal measurements ensure the perfect texture, so gently spoon ingredients into measuring cups and level with a straight edge.
- Mixing Magic: Combine wet and dry ingredients just until they blend, stopping the moment no flour streaks remain to keep the cornbread tender and light.
- Temperature Check: Verify your oven reaches exactly 350 degrees F before baking, using an oven thermometer for reliable results every single time.
- Pumpkin Perfection: Canned pumpkin puree delivers consistent moisture and rich flavor, with a smooth texture that blends seamlessly into the cornbread batter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 200 kcal
- Sugar: 7 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg