Hamdi Saidani Pioneer Woman Pumpkin Cornbread uses flour, cornmeal, baking powder, salt, cinnamon, cloves, nutmeg, oil, butter, brown sugar, eggs, and pumpkin puree. This tasty Pumpkin Cornbread recipe needs about an hour to make and serves up to 12 people.
Pioneer Woman Pumpkin Cornbread Ingredients
- Nonstick cooking spray
- 1 1/3 cups all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- Pinch of ground cinnamon
- Pinch of ground cloves
- A few gratings of fresh nutmeg
- 1/3 cup canola or vegetable oil
- 2 tablespoons unsalted butter, melted
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- Flaky sea salt, for sprinkling
- Butter and honey, for serving
How To Make Pioneer Woman Pumpkin Cornbread
- Preparation: Preheat your oven to 350 degrees F (175 degrees C). Spray a 10-inch ovenproof skillet with nonstick cooking spray.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cornmeal, baking powder, fine sea salt, cinnamon, cloves, and nutmeg. Set this mixture aside.
- Combine Wet Ingredients: In another medium bowl, whisk the oil, melted butter, and light brown sugar until well combined. Add the eggs one at a time, whisking well after each addition. Whisk in the pumpkin puree.
- Combine and Bake: Add the dry ingredients to the wet ingredients and whisk until well combined. Pour the batter into the prepared skillet, spreading it evenly. Sprinkle flaky sea salt evenly over the top. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Serve: Let the cornbread cool in the skillet for at least 20 minutes before slicing. Serve warm with butter and a drizzle of honey.
Recipe Tips
- Use Canned Pumpkin: Canned pumpkin puree is best because it has the right thickness and taste. If you make it at home, make sure it’s smooth and thick.
- Measure Carefully: When you measure flour and cornmeal, put them into the cup with a spoon and level it off. This helps you get just the right amount, which makes the cornbread come out right.
- Don’t Over-mix: Mix the wet and dry stuff until they are just combined. If you mix too much, the cornbread will be hard. Stop mixing when you can’t see any flour.
- Check Your Oven: Make sure your oven is really at 350 degrees F before you start baking. Using an oven thermometer is a good way to check.
- Let It Cool: After baking, wait for at least 20 minutes before you cut the cornbread. This helps it stay together so it doesn’t break when you cut it.
What To Serve With Pumpkin Cornbread
Pumpkin Cornbread goes great with chili, roasted veggies, greens, and chicken. You can also have it with apple cider, cranberry sauce, squash soup, and baked beans for a tasty fall meal.
How To Store Pumpkin Cornbread
- Refrigerate: After the pumpkin cornbread cools completely, you can cover the pan with plastic wrap or put it in an airtight container. It will stay good in the fridge for up to 3-4 days.
- Freeze: To keep it longer, wrap the cornbread well with aluminum foil, then put it in a freezer bag or a freezer-safe container. It can be frozen for up to 2 months. When you’re ready to eat it, thaw it in the refrigerator overnight before reheating.
How To Reheat Leftover Pumpkin Cornbread
- In the Oven: Heat your oven to 350°F (175°C). Put the cornbread in a baking dish, cover it with foil, and warm it for 15-20 minutes until it’s hot all through.
- In the Microwave: Put a piece of cornbread in a microwave-safe dish, cover it a bit with wrap, and microwave on high for 2-3 minutes. Stir it in the middle so it heats up evenly.
- In the Air Fryer: Heat the air fryer to 350°F (175°C). Place the cornbread in a dish that fits in the air fryer. Heat it for 5-10 minutes, checking it so it doesn’t get too dry or hot.
Pioneer Woman Pumpkin Cornbread Nutrition Facts
Serving Size: 1 of 10 servings
- Calories: 290
- Total Fat: 13 g
- Saturated Fat: 3 g
- Carbohydrates: 39 g
- Dietary Fiber: 2 g
- Sugar: 12 g
- Protein: 4 g
- Cholesterol: 46 mg
- Sodium: 214 mg
FAQs
Can I Use Homemade Pumpkin Puree Instead Of Canned?
Yes, you can use homemade pumpkin puree instead of canned. Make sure it isn’t too watery. If it’s very liquid, strain it with a cheesecloth to remove extra water. For steps on how to make it, check out the Pioneer Woman Pumpkin Puree.
Is This Cornbread Recipe Gluten-free?
No, this recipe contains all-purpose flour, which has gluten. To make it gluten-free, use a gluten-free flour blend designed to substitute one-for-one for regular flour.
How Can I Tell When The Cornbread Is Baked?
Poke the middle of the cornbread with a toothpick. If it comes out clean or just with some crumbs but no batter, it’s ready.
How Can I Make The Cornbread More Moist?
For a moister cornbread, make sure not to overmix the batter. You can also add an extra 1/4 cup of pumpkin puree to enhance the moisture.
Try More Pioneer Woman Recipes:
- Pioneer Woman Pumpkin Zucchini Muffins
- Pioneer Woman Pumpkin French Toast
- Pioneer Woman Pumpkin Chocolate Chip Bread
- Pioneer Woman Pumpkin Banana Bread
Pioneer Woman Pumpkin Cornbread
Description
Pioneer Woman Pumpkin Cornbread uses flour, cornmeal, baking powder, salt, cinnamon, cloves, nutmeg, oil, butter, brown sugar, eggs, and pumpkin puree. This tasty Pumpkin Cornbread recipe needs about an hour to make and serves up to 10 people.
Ingredients
Instructions
- Preparation: Preheat your oven to 350 degrees F (175 degrees C). Spray a 10-inch ovenproof skillet with nonstick cooking spray.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cornmeal, baking powder, fine sea salt, cinnamon, cloves, and nutmeg. Set this mixture aside.
- Combine Wet Ingredients: In another medium bowl, whisk the oil, melted butter, and light brown sugar until well combined. Add the eggs one at a time, whisking well after each addition. Whisk in the pumpkin puree.
- Combine and Bake: Add the dry ingredients to the wet ingredients and whisk until well combined. Pour the batter into the prepared skillet, spreading it evenly. Sprinkle flaky sea salt evenly over the top. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Serve: Let the cornbread cool in the skillet for at least 20 minutes before slicing. Serve warm with butter and a drizzle of honey.
Notes
- Use Canned Pumpkin: Canned pumpkin puree is best because it has the right thickness and taste. If you make it at home, make sure it’s smooth and thick.
- Measure Carefully: When you measure flour and cornmeal, put them into the cup with a spoon and level it off. This helps you get just the right amount, which makes the cornbread come out right.
- Don’t Over-mix: Mix the wet and dry stuff until they are just combined. If you mix too much, the cornbread will be hard. Stop mixing when you can’t see any flour.
- Check Your Oven: Make sure your oven is really at 350 degrees F before you start baking. Using an oven thermometer is a good way to check.
- Let It Cool: After baking, wait for at least 20 minutes before you cut the cornbread. This helps it stay together so it doesn’t break when you cut it.
Pioneer Woman Pumpkin Cornbread, Ree Drummond Pumpkin Cornbread
