Pumpkin Corn Bread

Pumpkin Corn Bread
Photo: Reed Davis
Prep Time:
30 mins
Bake Time:
22 mins
Total Time:
52 mins


  • 6 tablespoon butter, melted

  • 2 cup cornmeal

  • cup sugar

  • 2 tablespoon masa harina or corn flour

  • 2 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • ¼ teaspoon pumpkin pie spice

  • 1 cup buttermilk

  • 1 8 ounce carton dairy sour cream

  • 1 egg, lightly beaten

  • ¾ cup canned pumpkin

  • Whipped butter (optional)


  1. Preheat oven to 350°F. Generously brush a 12-inch cast-iron skillet with 2 tablespoons of the butter; set aside remaining butter.

  2. In a large mixing bowl combine cornmeal, sugar, masa harina, baking powder, baking soda, salt, and pumpkin pie spice. In another bowl combine remaining butter, buttermilk, sour cream, egg, and pumpkin; whisk into cornmeal mixture. Pour into prepared skillet.

  3. Bake for 22 to 25 minutes or until a toothpick inserted off-center comes out clean. Cool on wire rack; serve warm with whipped butter.

Make-Ahead Directions:

Prepare and bake as directed. Wrap cooled corn bread in foil. Store in refrigerator up to 2 days. Reheat, wrapped in foil, in a 350°F oven for 15 minutes or until warm.

Pumpkin Corn Muffins:

Prepare as above except brush twenty-two 1-3/4-inch muffin cups with the 2 tablespoons butter. Spoon batter into muffin cups. Bake 8 to 10 minutes or until toothpick inserted off-center comes out clean.

Nutrition Facts (per serving)

217 Calories
11g Fat
27g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 217
% Daily Value *
Total Fat 11g 14%
Saturated Fat 6g 30%
Cholesterol 44mg 15%
Sodium 444mg 19%
Total Carbohydrate 27g 10%
Total Sugars 8g
Protein 4g
Vitamin C 1.2mg 6%
Calcium 111.1mg 9%
Iron 0.7mg 4%
Potassium 138mg 3%
Folate, total 52.4mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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