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Cranberry Pumpkin Cornbread

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Classic cornbread with an autumn twist: tart cranberries and rich pumpkin.

Cranberry Pumpkin Cornbread
There are a few things my family is particularly serious about.

Pie is one of them. Pecan Raisin Pie, to be exact.

People singing on key would be another.

Education and the proper use of there, their and they’re (as well as to, too and two) makes the list.

Letting our pets sleep on the bed with us is definitely a must.

And then there’s cornbread.

Yes, cornbread. In case you weren’t aware, there are two kinds of cornbread in this world: southern-style cornbread, which has very little to no sugar in it, and Yankee cornbread, which is sweet. Or, as my great-grandmother would have proudly told you, the right kind of cornbread and the wrong kind of cornbread.

Can you guess which kind my Mississippi born-and-raised grandmother would call the “right kind”?

Cranberry Cornbread with Pumpkin Puree
So…Ma-Ma is probably rolling in her grave with me messing with a solid Southern-style cornbread. I mean, there’s a whopping 5 tablespoons of sugar in this recipe. Five! But, in my defense, I ate half the pan of this Cranberry Pumpkin Cornbread before feeding the rest to my coworker in order to stop myself, so it was clearly a successful experiment.

Actually, on second thought, perhaps eating half of the pan isn’t the best defense to hide behind.

Moving on.

This a pretty straightforward cornbread recipe, but with a couple of seasonal twists: chopped fresh cranberries and a good dollop of pumpkin puree. The tart cranberries keep this from being an overly-sweet cornbread (the sugar is really just in the batter to help keep the cranberries from thinking too highly of themselves), and the pumpkin lends a boost of color and moisture to the batter.

You can serve this cornbread in any way you like (maybe even as part of a cornbread stuffing for Thanksgiving dinner), but I personally like it slathered with some butter and drizzled with a bit of honey.

That’s some serious business, right there.

Cornbread with Cranberry and Pumpkin

5.0 from 2 reviews
Cranberry Pumpkin Cornbread
Prep time
Cook time
Total time
Yield: 8 servings
  • ⅔ cup chopped fresh cranberries
  • 5 tablespoons sugar
  • 1¼ cups cornmeal
  • ¾ cup flour
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • ¼ cup unsalted butter, melted
  • 2 eggs
  • 1 cup buttermilk
  • ½ cup pumpkin puree
  1. Preheat oven to 425 degrees. Grease a 10-inch cast iron skillet with vegetable oil and place in the oven while it preheats.
  2. While pan and oven heat, mix the chopped cranberries and the sugar in a small bowl. Set aside.
  3. In a large bowl, whisk together the cornmeal, flour, baking powder and salt.
  4. In a medium bowl or a large measuring cup, whisk together the melted butter, eggs, buttermilk and pumpkin puree.
  5. Add the sugared cranberries and the wet ingredients to the dry ingredients. Stir until just combined.
  6. Pour batter into the preheated pan. Bake for 15-18 minutes, or until golden and a toothpick inserted into the center comes out clean.

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Monday 29th of December 2014

I'm in the savory camp too but this one does look intriguing and tasty. Thanks for a new spin on an old favorite!!

My Favorite Vegetarian Thanksgiving Dishes

Friday 21st of November 2014

[…] Cranberry Pumpkin Cornbread via Stephie Cooks […]

Phi @ The Sweetphi Blog

Tuesday 18th of November 2014

Love this unique twist on cornbread! Looks totally delicious!


Sunday 23rd of November 2014

Thank you, Phi!


Friday 14th of November 2014

Can regular flour be substituted for gluten -free flour?


Friday 14th of November 2014

Hi there- I used all-purpose flour in this recipe!

Sarah @ Sarah's Kitchen

Friday 14th of November 2014

This looks amazing! Very creative if you ask me :) can I have a slice? *blink blink*


Friday 14th of November 2014

Always happy to share! :-)