Pumpkin Cornbread

Cast Iron Skillet Pumpkin Cornbread is moist, scrumptious and healthy. Serve it along side some soup or salad for dinner tonight.

Pumpkin Cornbread - Great with Soup - Low Calorie, Low Fat, Healthy - Pin it to your Bread board

It is pumpkin season! Woo hoo! I know for some of you, any time of year is time for pumpkin. For others, they will still think I am a tad early with the pumpkin. I’ve waited as long as I could, but am so excited pumpkin season is back. It is so healthy for you, I probably should sneak it into more food. It worked brilliantly in cornbread. Now, this cornbread does not have an “in your face” pumpkin flavor but a subtle one. What the pumpkin does do, is make this cornbread moist. Forget the dry cardboard cornbread, this one is moist without a lot of fat. Can I get an “Oh yah!”? That’s right, low-fat and moist cornbread with increased fiber and wonderful flavor. Grab a bowl of chili (I’ve got a new recipe coming up in about a week), and a slice of cornbread and celebrate Fall.

Bring on Fall.  I am looking forward to our annual visit to the pumpkin festival and picking our pumpkins. There, of course, is Halloween, and I am thinking of hosting a scary Halloween dinner. I cannot wait for the cooler weather and our second annual rodeo. What a trip that was last year but such fun. My daughter is very much into horse riding, so we thought she would enjoy the rodeo. It was a blast. Neither my husband or I would be considered “country folk”, but we took to it like a fish in water. It was hilarious and exciting. What a new world opened up for us. We may become country folk yet.


Pumpkin Cornbread - Great with Soup - Low Calorie, Low Fat, Healthy - Pin it to your Bread board

With pumpkin cornbread, it doesn’t matter if you are country or city folk; northern or southern. Everyone will enjoy a slice. It will also be the base of my stuffing for Thanksgiving. Pumpkin Cornbread Stuffing, doesn’t it have a great sound to it. Don’t worry, I’m not going to overload you with pumpkin right away. The next recipe is another easy and quick weeknight meal, Pork Saltimbocca Marsala.


Pumpkin Cornbread - Great with Soup - Low Calorie, Low Fat, Healthy - Pin it to your Bread board


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Yields 10 servings

Cast Iron Pumpkin Cornbread

5 minPrep Time

40 minCook Time

45 minTotal Time

Save RecipeSave Recipe


  • 1 cup (120 grams) white whole wheat flour
  • ¾ cup stone ground cornmeal
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. kosher salt
  • 1 large egg
  • ½ cup buttermilk
  • 3 tbsp. maple syrup
  • 3 tbsp. grape seed or canola oil
  • 1 tbsp. non-fat Greek yogurt
  • 1 cup pumpkin puree
  • 1 tbsp. unsalted butter


  1. Preheat oven to 350°.
  2. In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda and salt.
  3. In a large bowl, beat the egg. Then mix in buttermilk, syrup, oil and yogurt.
  4. Stir the pumpkin into the egg mixture.
  5. Add the dry ingredients to the wet and stir until just combined. Some lumps are OK.
  6. Heat a 9-inch cast iron skillet over high until very hot. Add the butter and let it melt.
  7. Pour in the batter, scraping all the batter into the skillet. Turn off the heat.
  8. Bake until the bread pulls away from the edges of the skillet, about 35-40 minutes.
  9. Let cool slightly in the pan.
  10. Invert onto a cooling rack and cool.
    Happy Healthy Eating,


But wait, there’s more.  Check out these deliciously, healthy bread recipes:


Bring Good Luck into the New Year with Andouille Black Eyed Pea Cheese Cornbread www.fooddonelight.comAndoiulle and Black Eyed Pea Cornbread

Pepperoni BreadsticksPepperoni Pizza Breadsticks

Spoon Herb Rolls Food Done Light #rolls #herbs #spoonSpoon Herb Rolls


  1. That knife is so cute Christie, where is it from?!
  2. Oh bless this is going in the must try for Thanksgiving list! Thanks for sharing it sounds amazing!
  3. What a wonderful combination of flavors!
  4. Pumpkin Cornbread?? Interesting! I bet it is tasty :)
  5. Pumpkin and cornbread together sounds like a genius combination, yum!
  6. I don't have a cast iron skillet - How might I make this without one?
    • Christie Daruwalla says
      Hi Teresa, Make it in an oven proof baking dish. Put it in the oven for a few minutes to melt the butter. Then pour in the batter and put it back in the oven.
  7. Can't wait to try this..... Thanks so much!
  8. I may try this with my gluten free mix, will let you know how it turns out.... :)
  9. I've never tried pumpkin cornbread, but I'm a total fiend for pumpkin and cornbread on their own, so I can't imagine how this would be anything but amazing!!!
    • Christie Daruwalla says
      Hi Rachel, The pumpkin adds a lot of moistness to the cornbread without an overwhelming pumpkin flavor. I loved it.
  10. I love making bread in my skillet, but never would have thought to try pumpkin with cornbread - I bet it;s delicious
  11. Thanks so much for allowing me to share your Pumpkin Cornbread recipe in my roundup tomorrow. I truly love cornbread, but have Never tried Pumpkin Cornbread. Sounds delicious. Blessings and have a great Sunday, Diane Roark


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