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+ servings

Brown Butter Pumpkin Cornbread

This hearty brown butter pumpkin cornbread is a sweet and savory Thanksgiving side dish that's fully dairy-free and easy to make gluten-free.
Course Side Dish
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8 servings
Author Shanika | Orchids + Sweet Tea


  • 1 1/2 cups Yellow cornmeal, GF if needed!
  • 1 1/2 cups organic all-purpose flour 
  • 1 Tbsp baking powder
  • 1/2 tsp pumpkin spice
  • 1 Tbsp dried parsley
  • 1/2 tsp sea salt
  • 1/2 cup unsalted butter
  • 3/4 cup organic 100% pumpkin puree (NOT pie filling!)
  • 1/2 cup pure maple syrup
  • 1 cup Almond milk (You can use your fave plant-based milk)


  • 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!


  • 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.
  • PUMPKIN SPICE BLEND: Mix together 1 Tbsp cinnamon, 1 tsp nutmeg, 1 tsp ground ginger, + 1/4 tsp ground cloves.