Pumpkin Brown Butter Cornbread Recipe

If you're a fan of chili, beef stew, or fried chicken, then you likely know the value of a warm piece of cornbread to finish off the meal. Good cornbread boasts just the right dense texture to pair with a hearty main, and it can sop up what's left in the bowl like no other. This pumpkin brown butter cornbread recipe packs in a fall flair with sweet, earthy pumpkin, warm cinnamon, and flaky sea salt. Brown butter enhances the cornbread even further, imparting notes of caramel and nuttiness in every bite. While some cornbread variations can end up dry and overly dense, pumpkin puree plays double-duty here, providing optimal moisture and that distinct fall flavor all in one go.

I love making this cornbread all throughout the cooler months, and it's especially fun to enjoy on Halloween, paired with chili and lots of toppings. It's also a great recipe to keep in your back pocket throughout the holiday season, especially thanks to that brown butter which instantly elevates an otherwise simple side into something truly special. 

To make this recipe, start with pantry staples like pumpkin puree and cornmeal, along with some refrigerated items like buttermilk, eggs, and unsalted butter. You'll need some baking basics including all-purpose flour, baking powder, and baking soda. We're using both fine salt in the cornbread and flaky salt as a final garnish, along with cinnamon as our warming spice. Finally, you'll need some honey to sweeten the cornbread, and you may want extra to drizzle on top of individual slices when serving.

Preheat the oven to 375 F.

Place a 10-inch cast iron skillet in the oven.

In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, cinnamon, and salt. Set aside.

In a medium bowl, whisk together the pumpkin puree, buttermilk, eggs, and honey. Set aside.

Add 6 tablespoons of butter to a light-colored or stainless steel skillet and melt over medium heat.

Cook the butter, stirring often. After a few minutes, the butter should start to bubble.

As the butter goes from bubbly to foamy, keep stirring for 2 to 3 more minutes. The butter should turn golden brown and brown specs will settle at the bottom of the pan. It should smell nutty. Be careful not to overcook the butter, as it can burn quickly.

Pour the butter into a heat-proof container and let it cool for 5 minutes.

Mix the brown butter into the wet ingredients.

Pour the wet ingredients into the dry ingredients. Stir just until no dry streaks remain, being careful not to overmix.

Remove the hot skillet from the oven and add the remaining 2 tablespoons butter to it. Swirl until melted and sizzling.

Scoop the batter into the skillet and smooth the top with a spatula.

Sprinkle the flaky sea salt evenly over the batter.

Bake for 28 to 32 minutes, until the edges are deep golden and pulling away from the sides, the center springs back when pressed, and a toothpick comes out with just a few dry crumbs.

Remove the skillet from the oven and let rest for 15 minutes.

Slice the cornbread into 8 wedges and serve warm with more butter and honey.

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A cast iron skillet is preferred for this recipe because it retains heat really well and yields crispy bread edges, but there are several other ways to make the cornbread. For example, a 9-inch round or square oven-safe baking pan will work just fine. Preheat it in the same way the recipe calls for preheating the skillet, by placing it in the oven as you make the batter. You'll also want to add butter to the pan and swirl it around before adding the batter to prevent the cornbread from sticking.

A 9x9-inch glass pan will work too, but do not preheat it as the empty glass vessel can crack. Instead, rub the pan with a generous amount of butter before adding the batter. The baking time should be about the same, but start checking the cornbread early if you go with the glass pan. You'll also want to reduce the heat to 350 F when using a glass pan; any higher temperature and the edges of the cornbread may over-brown.

Brown butter may have originated in French cuisine, but nowadays, it's very popular across all types of cuisines and especially in the baking world. Making brown butter involves cooking regular butter past the typical melting point, allowing it to become golden brown and nutty. The exact science behind brown butter involves water evaporation and the Maillard reaction, which also contributes to brown butter's unmistakable golden hue. 

Of course, the real benefit of brown butter has less to do with its looks and more to do with its flavor. Brown butter is known for its distinctly nutty, rich, aromatic, and slightly butterscotch-forward flavor, which can elevate a plethora of dishes ranging from savory to sweet. It's one culinary method that provides a handy way to use a single ingredient and transform it into something new and exciting. Best of all, it only takes a few minutes to achieve that wonderful depth of flavor, one that pairs exceptionally well with pumpkin, cornmeal, and honey in this cornbread recipe.

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