Thanksgiving Cornbread


  • 1 tablespoon unsalted butter, to grease the baking pan
  • 2 large eggs
  • 1/2 cup light brown sugar, packed
  • 1/3 cup canola oil
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon


  1. Preheat the oven to 375 degrees F.
  2. Grease a cast-iron pan or a 9-inch baking dish with the butter.
  3. In a large bowl, whisk together the eggs, the light brown sugar, the canola oil, the maple syrup, and the vanilla extract.
  4. Whisk the pumpkin puree into the maple syrup mixture.
  5. In another bowl, stir the all-purpose flour, the cornmeal, the baking powder, the baking soda, the salt, and the cinnamon together.
  6. Mix the dry ingredients mixture into the wet ingredients mixture until just combined.
  7. Pour the batter into the prepared baking dish.
  8. Bake until a toothpick inserted in the center comes out clean, about 25 minutes.
  9. Serve.

One thought on “Thanksgiving Cornbread

Comments are closed.

Upcoming Events