Pumpkin Sage Cornbread

This simple homemade pumpkin sage cornbread can be eaten alone or turned into croutons and then into stuffing. Moist cornbread with a buttery crust – what’s not to love?

This simple homemade pumpkin sage cornbread can be eaten alone or turned into croutons and then into stuffing. Moist cornbread with a buttery crust - what's not to love?

Are you one of those sweet or unsweet cornbread folks? I support my southern family members by falling into the unsweet category. Especially when the cornbread is made in a cast iron skillet and has the perfect buttery crisp bottom and sides.

I could easily eat a warm skillet of cornbread right out of the oven with nothing more than just a little a butter…and maybe a side of a lima beans.

This simple homemade pumpkin sage cornbread can be eaten alone or turned into croutons and then into stuffing. Moist cornbread with a buttery crust - what's not to love?

While this version of cornbread is nothing like my grandmothers it is still keeps true to her love of the unsweet “southern” cornbread and throws in a little fall time flavor. The addition of pumpkin and sage make this bread perfect for Thanksgiving or any weekday supper.

Later this week I’m going to be showing you 2 more uses for this bread so you can see how something as a simple as a cornbread can turn into a show stopper of a Thanksgiving side dish!

Turn this recipe in pumpkin cornbread croutons and then turn it into pumpkin cornbread chicken sausage stuffing.


Pumpkin Sage Cornbread

This simple homemade pumpkin sage cornbread can be eaten alone or turned into croutons and then into stuffing. Moist cornbread with a buttery crust - what's not to love?

Yield: 10 inch skillet

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes


  • 1 cup all purpose flour
  • 1 cup cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon kosher salt
  • 1 cup pumpkin puree
  • 1/4 cup whole milk
  • 1/4 cup olive oil
  • 2 large eggs
  • 1 tablespoon maple syrup
  • 1 tablespoon fresh minced sage
  • 3 tablespoons unsalted butter


Preheat oven to 400 degrees.

In a large mixing bowl whisk together flour, cornmeal, baking powder, pumpkin pie spice and kosher salt.

In a medium sized mixing bowl whisk together pumpkin puree, milk, olive oil, eggs and maple syrup.

Pour wet mixture into dry and mix until just combined. Mix in sage.

Add unsalted butter to a 10 inch cast iron skillet and place in the oven for 5 minutes to melt.

Once the butter is melted swirl it around the pan and around the sides of the pan.

Pour batter into the skillet and spread out to the edges.

Bake for about 30 minutes until the bread is fully baked and a toothpick comes out clean when tested in the middle.

Note: If you like a sweeter cornbread feel free to add up to 1/4 cup dark brown sugar.

42 Responses to “Pumpkin Sage Cornbread”

  1. #
    Rachel @ Baked by Rachel — November 3, 2014 at 7:48 am

    Gorgeous!!! You have me seriously craving Thanksgiving!

  2. #
    Renee - Kudos Kitchen — November 3, 2014 at 7:55 am

    Moist cornbread with a buttery crust indeed. My mouth wants this right now. Love that you added sage. Pumpkin and sage are classic flavors for Thanksgiving and ones I crave.

  3. #
    Mallory @ Chocolate with Grace — November 3, 2014 at 7:57 am

    I love savory pumpkin things and I love cornbread, So I’m loving this in so many different ways.

  4. #
    Alice @ Hip Foodie Mom — November 3, 2014 at 8:01 am

    oh my gawd. . I love cornbread so much. . and you added pumpkin and sage. . love love love! I don’t know if I’ve ever had more of a savory unsweet cornbread. . mine are usually slightly sweet. . gotta try this! and can’t wait to see what else you do with this cornbread. delicious, yo.

  5. #
    Erin @ Texanerin Baking — November 3, 2014 at 8:12 am

    I’m one of those people who wants her cornbread to be as sweet as cake. And fluffy! So I guess I basically want corn cake. This looks lovely, too, though. 🙂

  6. #
    Amy @ A Healthy Life For Me — November 3, 2014 at 8:16 am

    I am a huge fan of cornbread and pumpkin. Can’t wait to pull out my cast iron skillet and whip up a batch!

  7. #
    Liz @ Floating Kitchen — November 3, 2014 at 8:26 am

    Love that you’ve repurposed this corn bread three ways. Although I don’t know if it would last long enough to turn into croutons or stuffing. Looks so dang good I’m just going to scarf down the whole skillet!

  8. #
    Miss @ Miss in the Kitchen — November 3, 2014 at 8:26 am

    I love this! The idea of making Thanksgiving dressing is brilliant!

  9. #
    DessertForTwo — November 3, 2014 at 8:26 am

    This is just beautiful! and so Fall!

  10. #
    Nikki @ NikSnacks — November 3, 2014 at 9:08 am

    I love cornbread! And the addition of sage in yours is just fantastic! Thank you for sharing!

  11. #
    Lauren Kelly Nutrition — November 3, 2014 at 9:11 am

    My mouth is seriously watering!

  12. #
    Heather // girlichef — November 3, 2014 at 9:21 am

    I kid you not, I almost made a pumpkin sage cornbread a couple of weeks ago! It sounds like such an amazing combo, and now I really do need to get on it. I like both schools of cornbread, though I admit to liking a sweetened one a wee bit better (don’t tell my grandma). I would love a fat slice of yours, pronto!

  13. #
    Paula - bell'alimento — November 3, 2014 at 9:34 am

    I can’t ever get enough of anything pumpkin and sage together!

  14. #
    Meagan @ A Zesty Bite — November 3, 2014 at 10:24 am

    Love this new cornbread recipe. Pumpkin and sage are perfect together.

  15. #
    Brenda @SugarFreeMom — November 3, 2014 at 10:29 am

    I have a gluten-free pumpkin cornbread i made last year and again Brandy my family liked it but prefer orginal, i loved it! We just keep changing things up and eventually maybe our Italian families will come around right?

  16. #
    The Food Hunter — November 3, 2014 at 10:34 am

    this takes cornbread to a whole new level

  17. #
    Cookin Canuck — November 3, 2014 at 11:44 am

    I now have the urge to make a big pot of chili so I can dip this cornbread into it!

  18. #
    Stephanie K. — November 3, 2014 at 12:12 pm

    If you are NOT using cast iron, are there any adjustments to temp/time or preparation?

    • nutmegnanny replied: — November 4th, 2014 @ 8:07 am

      Hi Stephanie! The cook time will remain the same. I would just use an 8×8 pyrex or a 9-inch pie plate instead. You won’t get a super crispy crust from those pans but the bread will still turnout delicious. I would recommend just buttering the dish instead of melting the butter into the dish if your using the non-cast iron. Hope you enjoy the bread!

  19. #
    Stephanie @ Back For Seconds — November 3, 2014 at 12:16 pm

    I love cornbread – especially baked in a cast iron skillet. This sounds delicious!

  20. #
    Karen @ The Food Charlatan — November 3, 2014 at 1:05 pm

    Unsweet, unsweet! Sage is the best. Love this savory version Brandy!

  21. #
    Lana @ Never Enough Thyme — November 3, 2014 at 1:45 pm

    I am most definitely an “unsweet” cornbread kind of girl! No sugar in the cornbread for me. And I have probably eaten my weight 5 times over in cornbread during my life, but have never, ever had cornbread with pumpkin in it. I have to say, I’m really liking the idea of this! Going to slip a little pumpkin and sage into my next skillet full and see what the hubs says 😉

  22. #
    Ashley @ Wishes & Dishes — November 3, 2014 at 1:55 pm

    I actually was going to make a cornbread stuffing this week so this is perfect!

  23. #
    amanda @ fake ginger — November 3, 2014 at 4:58 pm

    I take cornbread whatever way I can get it. I’m currently obsessed with pumpkin and sage so I’d be all over this.

  24. #
    Ginny McMeans — November 3, 2014 at 8:58 pm

    Yep! I want that skillet or cornbread. Love the sage in it!

  25. #
    Carol at Wild Goose Tea — November 3, 2014 at 10:24 pm

    Major wonderful. Major creative. Certainly nothing Ho Hum about this variation of cornbread. I like it!

  26. #
    Joanne — November 4, 2014 at 10:33 am

    I would probably have to make two of these at a time…one to eat and one to turn into stuffing! Because there’s no way I would be able to resist that first loaf.

  27. #
    Angela {Mind Over Batter} — November 4, 2014 at 3:50 pm

    I’m in the sweet camp. I hope we can still ‘ve friends. Would it help this cornbread may be what converts me to the savory camp?

  28. #
    K / Pure & Complex — November 4, 2014 at 5:26 pm

    There’s nothing I love more than cornbread in a cast iron pan. This looks amazing. Thanks for posting this

  29. #
    Marjory @ Dinner-Mom — November 4, 2014 at 7:56 pm

    I totally agree…what’s not to love about this cornbread!!

  30. #
    Karissa | Sweet as a Cookie — November 4, 2014 at 9:34 pm

    Gorgeous! Would you believe me if I said I never had cornbread. This recipe sounds delicious!

  31. #
    Meseidy — November 4, 2014 at 9:39 pm

    Love the addition of sage! Great way to give cornbread a touch of Fall.

  32. #
    Melanie — November 4, 2014 at 10:49 pm

    This looks amazing. Pumpkin and sage works so well together. Can’t wait to try this.

  33. #
    Angie | Big Bear's Wife — November 5, 2014 at 9:27 am

    I love pumpkin and sage together! I also love cornbread made in a cast iron skillet!

  34. #
    Kim Beaulieu — November 5, 2014 at 3:23 pm

    Come on now woman, you’re killing me. I’m sitting here eating BBQ chips for lunch and you post this. You’re just evil. In all the right ways, ha. This is gorgeous. And such a cool twist on cornbread.

  35. #
    kellie @ The Suburban Soapbox — November 6, 2014 at 12:05 pm

    Pumpkin and sage are meant for each other, this is amazing. Love that you made them into cornbread, I want it like….now.

  36. #
    Kirsten/ComfortablyDomestic — November 6, 2014 at 1:59 pm

    This would be the perfect cornbread to make stuffing! Stuffing must have a lot of sage.

  37. #
    Nikki @Seeded at the Table — November 10, 2014 at 3:59 pm

    I now live in the south, but I’m a sweet cornbread girl. This looks really good, though!!

  38. #
    Sylvia — December 24, 2014 at 12:37 am

    How do you make stuffing out of this recipe?


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