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Pumpkin Cornbread

A quick easy cornbread, this one includes pumpkin puree & a bit of cream cheese to keep it moist & flavorful for Fall with a savory cheddar cheese finish.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Bread, Side Dish
Cuisine: American
Servings: 8


  • 8 tbsp Cabot butter divided
  • 8 oz cream cheese softened
  • 2 cups Cabot shredded cheddar cheese
  • 2 cups flour
  • 2 cups corn meal
  • 3 tbsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon optional
  • 2 cups milk
  • heaping 1/2 cup pumpkin puree


  • Add a 12" cast iron skillet to the oven, and set it to preheat at 400 degrees.
  • In a large skillet over medium heat, melt 7 tablespoons of butter.
  • Add the cream cheese & half the cheddar, stirring until the mixture's smooth.
  • Remove the skillet from heat. Whisk in the flour, cornmeal, baking powder, salt, & cinnamon- whisking just until combined. Don't over mix.
  • Add the milk & pumpkin, mixing again just until combined.
  • Remove the skillet from the oven, add the remaining tablespoon of butter and tilt the skillet so that as it melts it swirls around & coats the bottom and side of the skillet.
  • Pour the batter into the preheated skillet, top it with the remaining cheese, and bake for 20-25 minutes- or until a toothpick inserted in the center comes out clean.
  • Remove the skillet from the oven and let it rest for 3-5 minutes before slicing and serving.
  • Serve as is, or you can top each slice with a pat of butter and/or a drizzle of honey.


recipe adapted from Melanie Makes