Pumpkin Cornbread

Pumpkin and whole grain flour bump up the nutritional value of this Southern standard while keeping the delicious flavor and slightly crumbly texture.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8
Author Meme



  • Preheat oven to 400*F. Put an 8 or 10 inch cast iron skillet in the oven to preheat.
  • Whisk together flour, cornmeal, baking powder, and salt. Set aside.
  • In another bowl, stir together milk {or vinegar + milk}, egg, honey, and pumpkin puree. Pour wet mixture into dry mixture and stir until just combined {don't over mix}.
  • Carefully take the skillet out of the oven, and add in butter. Let melt and swirl butter around pan so it's evenly distributed. Pour batter into skillet and bake in preheated oven for 18-22 minutes until done. Enjoy!


*Do not use low fat or fat free milk. 2% is ok. I haven't tested it, but unsweetened almond milk or coconut milk could possibly work. 
*Make sure to use white whole wheat flour or other lighter whole grain. Using regular whole wheat flour could make your cornbread too dense.