• Prep Time: 10 minutes
  • Cooking Time: 30-minutes
  • Serves: 10-servings

Pumpkin Sage Cornbread.

  • Recipe Submitted by on

Category: Holiday, Pies, Eggs

 Ingredients List

  • 1 cup all purpose flour
  • 1 cup cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon kosher salt
  • 1 cup pumpkin puree
  • 1/4 cup whole milk
  • 1/4 cup olive oil
  • 2 large eggs
  • 1 tablespoon maple syrup
  • 1 tablespoon fresh minced sage
  • 3 tablespoons unsalted butter


Preheat oven to 400 degrees.

In a large mixing bowl whisk together flour, cornmeal, baking powder, pumpkin pie spice and kosher salt.

In a medium sized mixing bowl whisk together pumpkin puree, milk, olive oil, eggs and maple syrup.

Pour wet mixture into dry and mix until just combined. Mix in sage.

Add unsalted butter to a 10 inch cast iron skillet and place in the oven for 5 minutes to melt.

Once the butter is melted swirl it around the pan and around the sides of the pan.

Pour batter into the skillet and spread out to the edges.

Bake for about 30 minutes until the bread is fully baked and a toothpick comes out clean when tested in the middle.

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