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This simple homemade pumpkin cornbread with sage can be eaten alone or turned into croutons and 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 quickly eat a warm skillet of cornbread right out of the oven with butter and maybe a side of lima or Instant Pot Pinto Beans.
While this pumpkin cornbread is nothing like my grandmother’s, it stays true to her love of the unsweet “southern” cornbread and adds a little fall-time flavor.
Adding pumpkin and sage makes this bread perfect for Thanksgiving or any weekday supper.
Turn this recipe into pumpkin cornbread croutons and then turn it into pumpkin cornbread chicken sausage stuffing.
Ingredients needed
- All-purpose flour
- Cornbread
- Baking powder
- Kosher salt
- Pumpkin pie spice
- Pumpkin puree
- Milk
- Olive oil
- Eggs
- Maple syrup
- Fresh sage
- Melted butter
My Pro Tips
Recipe Tips
- You can use canned pumpkin puree, or you can follow my post on how to Make Homemade Pumpkin Puree if you want to make your own.
- Fresh sage will taste best here, but you can use dried sage in its place.
- Instead of a 10-inch cast iron skillet, you can use a 9×9 baking dish.
- Add up to 1/4 cup of brown sugar if you want a sweeter cornbread.
- If you don’t have pumpkin pie spice, mix cinnamon, allspice, ginger, and a pinch of cloves.
More savory pumpkin recipes
Pumpkin Cornbread with Sage
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- ½ teaspoon pumpkin pie spice
- ½ teaspoon kosher salt
- 1 cup pumpkin puree
- ¼ cup whole milk
- ¼ cup olive oil
- 2 large eggs
- 1 tablespoon maple syrup
- 1 tablespoon fresh minced sage
- 3 tablespoons unsalted butter
Instructions
- Preheat oven to 400 degrees F.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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 😉
I actually was going to make a cornbread stuffing this week so this is perfect!
I take cornbread whatever way I can get it. I’m currently obsessed with pumpkin and sage so I’d be all over this.
Yep! I want that skillet or cornbread. Love the sage in it!
Major wonderful. Major creative. Certainly nothing Ho Hum about this variation of cornbread. I like it!
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.
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?
There’s nothing I love more than cornbread in a cast iron pan. This looks amazing. Thanks for posting this
I totally agree…what’s not to love about this cornbread!!
Gorgeous! Would you believe me if I said I never had cornbread. This recipe sounds delicious!