This autumnal Pumpkin Spice Cornbread is the ideal side dish to all fall and winter comfort foods. Pumpkin Puree and sour cream make it extra moist! The addition of Pumpkin Spice Mix adds a seasonal twist on the classic cornbread!
Can you believe that the whole Pumpkin Spice Craziness started with this one coffee drink only a couple of years ago and now there’s Pumpkin Spice EVERYTING? It’s actually almost like an icon for autumn – Like mistletoe and snowmen for Christmas. But hey, to be honest – there’s just nothing more autumnal than Pumpkin Puree paired with the comforting blend of cinnamon, cloves, nutmeg and ginger !
I If you are as much into the fall-centric lifestyle as I am I’ve got something for you! The Pumpkin Spice Version of my favourite things ever – cornbread!
I make cornbread all the time – all year round. In summer for BBQs, in winter as a side for soups and stews! It’s so simple to make and everyone LOVES it for its subtle sweetness and moistness! This Pumpkin Spice Cornbread is a seasonal twist on my favourite skillet cornbread recipe. The batter is poured directly into the hot, buttered skillet which makes for a crispy golden crust at the bottom! The addition of pumpkin puree and sour cream make this Pumpkin Cornbread extra moist!
My Pumpkin Spice Cornbread is like a marriage between cake and bread. Due to the pumpkin puree and the Pumpkin Spice Mix it’s a bit less hearty than the classic version. It is absolutely delicious on its own or fresh out of the oven slathered in butter. You can also serve it as a side along with a hearty meal, like a soup, stew or chili. It would also make the most amazing base for a stuffing!
I really hope you guys give this a try this fall! Ir’s definitely one of my new favourite fall bakes!
Also, this Pumpkin Spice Cornbread is my contribution to this years’ World Bread Day ! Make sure to check out what the other bakers have entered once the recipe round-up is online!
Pumpkin Spice Cornbread
- 140 g all-purpose flour
- 170 g cornmeal
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 100 g brown sugar
- 60 g unsalted butter melted
- 250 g canned pumpkin puree *
- 130 g sour cream
- 2 large eggs
Preheat oven to 375 degrees. In a mixing bowl whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves for 20 seconds. Make a well in center of flour mixture then set aside.
In a separate mixing bowl, add brown sugar and break up sugar with fingertips until no clumps remain. Add in melted butter and pumpkin and whisk to combined. Mix in sour cream and eggs until well blended. Pour mixture into well in flour mixture then fold with a rubber spatula just until combined and no streaks of flour remain.
Spray an 8 by 8 inch baking dish with non-stick cooking spray and pour batter into pan. Spread batter into an even layer, bake in preheated oven until toothpick inserted into center comes out free of batter, about 25 - 30 minutes.
* I took out some of the moisture by placing my measured out pumpkin into a bowl lined with a paper towel and squeezing out some moisture.