Brown Butter Pumpkin Cornbread

5 from 2 votes

Indulge in the warm, comforting embrace of our Brown Butter Pumpkin Cornbread—a delightful holiday side dish that seamlessly marries the fluffy sweetness of pumpkin with the savory goodness of cornbread. Crafted to perfection, this dish is tailor-made for sharing, making it the ideal addition to your festive gatherings. Dairy-free, Gluten-free + Vegan option!

Prep Time5

Cook Time30

Total Time35

Course: Side Dish

Keyword: baked, brown butter, cornbread, easy, fall recipe, family-friendly, kid-friendly, pumpkin, pumpkin spice, side dish, southern, thanksgiving

Servings: servings

Calories: 371kcal

Author: Shanika

Ingredients

CORNBREAD:

1 ½ cups Yellow cornmeal, GF if needed!
1 ½ cups organic all-purpose flour
1 tablespoon baking powder
½ teaspoon pumpkin spice
1 tablespoon dried parsley
½ teaspoon sea salt
½ cup unsalted butter
¾ cup organic 100% pumpkin puree (NOT pie filling!)
½ cup pure maple syrup
1 cup Almond milk (You can use your fave plant-based milk)

US Customary - Metric

Instructions

TO MAKE THE CORNBREAD:

Preheat oven to 400 degrees Fahrenheit and generously grease your cast iron skillet and line the bottom with parchment paper. Set aside.
In a medium 10-inch skillet over medium-high heat, melt the butter, stirring occasionally and letting it cook for 3-4 minutes, until dark bits begin to form and the entire butter becomes fragrant and darker. Set aside and let cool.
In a large mixing bowl, add the cornmeal, flour, baking powder, salt, pumpkin spice, and parsley, whisking them together until well combined.
Add the pumpkin puree, milk, maple syrup, and cooled brown butter, stirring everything together using a rubber spatula until well incorporated and the batter becomes thick yet easy to stir.
Scoop batter into prepared skillet and evenly spread around.
Bake for 25-30 minutes, or until the center is fully cooked through. NOTE: I usually check the middle after 25 minutes with a sharp knife to test how clean it comes out. Once fully done, the center will come out entirely clean.
Remove cornbread from oven and let it cool for 10-15 minutes before slicing and serving.
Bon Appetit!

Notes

STORAGE: You can store your leftover cornbread in an airtight container in the refrigerator for 2-3 days for optimal freshness. Simply reheat cornbread in the oven at 350 degrees Fahrenheit when ready to serve again. In addition, you can freeze leftovers for up to 3 months. Just thaw it overnight in the refrigerator and reheat in the oven when ready to serve.

Nutrition