Pumpkin Cornbread with Coconut Oil and Cinnamon

Pumpkin Cornbread with Coconut Oil and CinnamonI’m officially in pumpkin mode (see my last two pumpkin recipes here and here). I still had half a can of pumpkin puree left, so I scoured my Pinterest boards and came upon a simple recipe from the blog The Comfort of Cooking. I changed it up a bit and used coconut oil, agave nectar and a touch of cinnamon for some extra spice kick. It turned out super yummy. My husband loved it and wanted to eat the whole batch on the first day!

The recipe calls for buttermilk but if you don’t have any, a handy tip is to stir in a little lemon juice to milk and let it sit to curdle. Serve the cornbread with a cup of hot chai tea and a drizzle of maple syrup or honey.

Pumpkin Cornbread with Coconut Oil and Cinnamon

A Step-By-Step Guide with Photos: Pumpkin Cornbread with Coconut Oil and Cinnamon

Pumpkin Cornbread with Coconut Oil and Cinnamon

  • 1/4 cup coconut oil, melted
  • 1/4 cup agave nectar
  • 1 whole egg
  • 1/4 teaspoon baking soda
  • 1/4 cup buttermilk
  • 1/4 cup pumpkin puree
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/2 cup cornmeal
  • 1/2 cup flour (whole wheat or regular)
  • a drizzle of honey or maple syrup

Preheat oven to 350°F. Grease an 8-inch baking dish and set aside. I used coconut oil cooking spray but use butter or oil if you don’t have it.

In a bowl, stir together coconut oil and agave nectar, then whisk in the egg. Whisk in the baking soda, buttermilk and pumpkin puree. Stir in the salt, cinnamon, cornmeal and flour. Try not to overmix.

Add the batter to your baking dish and smooth it out. Bake for 25-30 minutes, until the top is golden brown. Serve warm with a drizzle of honey or maple syrup.

Total Time: 40 minutes (plus time overnight)
Yield: serves 6
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13 Responses to “Pumpkin Cornbread with Coconut Oil and Cinnamon”

  1. Natasha January 20, 2014 at 11:11 pm #

    Could you use a gluten free flour instead? If so which do you suggest; tapioca, coconut or almond? Thx!

    • Barb January 21, 2014 at 12:19 pm #

      Hi Natasha – I haven’t tried using gluten free flour but I’m sure any of your suggestions would work since you only use a small amount. I would think coconut flour would work well with the coconut oil and pumpkin. Let me know if you ever try it!

  2. Celine July 7, 2014 at 3:26 pm #

    Hi Barb,

    Can I use honey instead of the agave nectar?

    • Barb July 7, 2014 at 8:21 pm #

      Hi Celine – Yes you can! Go for it 🙂

  3. cynthie November 27, 2014 at 12:55 pm #

    I made this today for our Thanksgiving. Way yum! That said, I used honey instead of agave nectar and oat flour instead of regular flour. The real test of this fabulous recipe is that I baked it (two batches) for the total prep time (40 minutes-oops) instead of 25-30 minutes. It’s not very fluffy – only 3/4 inch high. However, it is still wonderful. Oh, and I added a little canned sweet corn.

    • Barb November 30, 2014 at 9:14 am #

      Awesome, Cynthie! Really happy you loved this recipe as much as we do and made it for Thanksgiving 😀

  4. Tamar January 20, 2015 at 8:49 pm #

    Good flavor in the pumpkin cornbread, but it only rose about 1/2 “. Is there a misprint in the ingredients? Yours looks fluffier.

    • Barb January 20, 2015 at 9:20 pm #

      Hi Tamar – My 8-inch dish was a bit deep in height so maybe the dish you used was wider and shorter than mine? :\

      • Tamar January 22, 2015 at 8:40 am #

        Good thought. I just measured, my dish is 8 1/2″. So, they spread out more. They were delicious and tender. Great warmed, with a dollop of honey, the next morning.

  5. Shelah March 5, 2015 at 3:57 pm #

    I’d like to try this! We don’t keep any type of milk around, but I have goat yogurt. Would that work instead of the buttermilk?

    • Barb March 10, 2015 at 6:27 pm #

      Hi Shelah – Sure, I don’t see why goat yogurt wouldn’t work… Let me know how it tastes!

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