Even if you're a cornbread purist, you simply MUST try my slightly sweet (but mostly savory) Pumpkin Cornbread with Sage and let me know what you think. And don't worry. It can be our little secret that you've veered off from your traditional cornbread recipe. Go on. I know you want to. 🙂
A hint of pumpkin and a touch of sage makes this buttery Pumpkin Cornbread with Sage an excellent side dish for any meal, plus it's so gash darn pretty!
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- The ingredient list:
- Ingredient information:
- The original photo from 2015:
- What I wrote about this recipe in September of 2015:
- Why this recipe works:
- Why the color differences in the cornbread?
- How many servings does this recipe make?
- Can this cornbread be baked in a cast iron skillet?
- Renee's top tips for recipe success:
- Additional savory pumpkin recipes:
- Printable Recipe Card
I originally published this recipe in 2015, and it is now time for additional information including a printable recipe card, updated photos, and a video. The recipe itself, however, remains unchanged.
The ingredient list:
*Please note that the exact measurements along with a new "shop the recipe" feature from Instacart is available in the printable recipe card.
ALL-PURPOSE FLOUR - I like to use unbleached all-purpose flour for this recipe. You can, however, use bleached all-purpose flour and still achieve equally wonderful results.
CORNMEAL - This is my preference, but I used a medium-grind, coarse-meal yellow cornmeal. I like the texture a medium grind meal gives to cornbread, and I'm exceptionally partial to the golden yellow color the yellow meal provides. White cornmeal may be used if that is your preference.
KOSHER SALT - Always. That said, if you're using table salt, it is wise to use half the amount called for in this recipe. Since table salt measures differently than a larger-grained coarse kosher salt, you'll want to use less of the small-grained table salt.
BLACK PEPPER - I love freshly cracked black pepper in my cornbread, but this ingredient is optional if you prefer not to use it. If you do, you'll enjoy this ingredient's subtle peppery flavor.
BAKING POWDER -
BROWN SUGAR - I pack dark brown sugar firmly into the measuring cup. Light brown sugar will also work, but the dark brown sugar gives the cornbread a slight hint of molasses with its sweetness and an extra depth of flavor.
MILK - I used 2% milk because that's what I had in the fridge. Whole milk, or even half and half, can be used, giving the cornbread a richer flavor and slightly moister texture. The choice is yours.
APPLE CIDER VINEGAR - This recipe only calls for one tablespoon of cider vinegar, but that one tablespoon adds such a dimension of tenderness and tang to the completed cornbread that makes it a necessary ingredient. Please don't skip this.
EGG - The necessary binder. As with all my recipes, a large egg is what I use, and I always bring eggs to room temperature because they'll be incorporated quicker and easier into other ingredients (in this case, milk).
100% PUMPKIN PUREE - Yes, canned pumpkin purée. You'll need ⅔'s cup, so a little less than a 15-ounce can. Of course, you can always roast your own pumpkin (pie-size pumpkin) to make homemade pumpkin purée for even better flavor, but the canned pumpkin works great and is easy and convenient.
FRESH SAGE - Here's the ingredient that rounds out the fall flavor in this pumpkin cornbread with sage. I used fresh sage leaves, but you can also use dried rubbed sage if you can't find the fresh. If using dried sage, cut back on the amount called for in this recipe by half because dried herbs are much more potent in flavor than their fresh counterparts.
BUTTER - I use American salted butter in all of my cooking and baking. If you're using European salted butter, cut back on the amount of salt called for in this recipe by half.
The original photo from 2015:
What I wrote about this recipe in September of 2015:
Now that the weather is turning cooler and the days are getting shorter, I figure its finally time that I dip my toes into the pumpkin pool.
I held off as long as I could, but the idea of a buttery Pumpkin Cornbread with Sage kept calling my name.
When it comes to cornbread, I'm not traditional, and I'm not Southern. Therefore, I like to play with my ingredients list from time to time, which led me to this particular rendition for an autumnal-inspired cornbread.
I tend to like my cornbread a little on the sweet side, so I always like to add a touch of sugar to the mix.
I also like my cornbread a little on the moist side, so it doesn't crumble and fall into my lap before making it into my mouth. I'm crazy like that.
Why this recipe works:
This particular recipe makes a softer, cake-like cornbread that has a touch of sweetness from the brown sugar and a slight aroma and taste of fresh sage that pairs nicely with the savory pumpkin flavor.
Why the color differences in the cornbread?
Great question. I was surprised by that, too.
The only things I can guess are that I used a bit more pumpkin in the most recent cornbread (the one in the cast iron skillet) and/or that the baking in the cast iron skillet added a deeper hue to the finished product. Either way, I like the darker, richer color and find it especially pretty for the fall.
How many servings does this recipe make?
As written this recipe will make 9 decent sized squares of cornbread baked in a 9 x 9 inch pan.
Can this cornbread be baked in a cast iron skillet?
You bet! See the corresponding video in the recipe card.
Make sure to use the toothpick or cake tester method to check when the center of the cornbread is fully baked.
Renee's top tips for recipe success:
Make sure the brown sugar is distributed evenly throughout the dry ingredients and break up any clumps with your fingertips as needed.
Do not omit the cider vinegar. It will add a tenderness and slight tang to the completed cornbread.
Refrain from overmixing the cornbread after combining the wet and dry ingredients. Overmixing will cause a toughness to the end product because of increased gluten.
Melted butter is your friend. Use it in the bottom of the baking pan before adding the pumpkin cornbread batter, and once baked, brush it on the top of the cornbread for a buttery shine and flavor that is beyond compare!
Additional savory pumpkin recipes:
With a savory filling of pumpkin, cream cheese, bacon, and sage, these Pumpkin Crescent Pinwheel Appetizers are always a hit when it's time to party.
Pan Seared Bratwurst in Pumpkin Curry Sauce is a quick meal that can be on the table in 30 minutes. This dish has an old world-flavor but with a seasonal twist you'll love!
Easy Ravioli with Pumpkin Vodka Sauce is proof positive that serving pumpkin for dinner is always a winner and it's ready in less than 30 minutes!
Creamy Pumpkin Corn Chowder with Shrimp is an easy and seasonal way to upgrade a family favorite. Get ready for rave reviews when you set this thirty-minute meal on the table!
When you make this recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did. Google appreciates ratings on recipes and, in turn, will show my recipes to more people. Thank you!!
Printable Recipe Card
Pumpkin Cornbread with Sage
- 1¼ cup all-purpose flour
- ¾ cup yellow cornmeal medium-grind
- 1½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ cup brown sugar
- 1 cup milk
- 1 tablespoon apple cider vinegar
- 1 large egg
- ⅔ cup pumpkin purée not pumpkin pie mix
- 1 tablespoon chopped fresh sage
- 5 tablespoons butter, divided melted
- -Preheat oven to 350 degrees Fahrenheit (175 degreed Celsius)
- Melt 3 tablespoons of butter (in the preheated oven) in either a 10" cast iron skillet or 1 9" x 9" baking pan.
- Meanwhile, whisk the flour, cornmeal, salt, pepper, baking powder, baking soda, and brown sugar in a large bowl.
- Whisk the milk, vinegar, egg, and pumpkin in a medium bowl.
- Pour the pumpkin mixture into the flour/cornmeal mixture and stir with a wooden spoon until just combined. Stir in the chopped sage. Do not overmix.
- Spoon the cornbread mixture into the cast iron skillet and spread evenly.
- Bake in a preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and immediately brush the entire surface with the remaining melted butter.
- -Serving warm is best, but it's also tasty at room temperature.
I sincerely hope you've enjoyed today's delicious savory cornmeal pumpkin quick bread recipe as much as I've enjoyed bringing it to you.
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Until we eat again, I hope you have a delicious day!