Recipe courtesy of The Pit

Pumpkin Cornbread

  • Level: Easy
  • Total: 45 min
  • Prep: 25 min
  • Cook: 20 min
  • Yield: 6 1/2 dozen 3-ounce muffins
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3 cups sugar

11 eggs

5 1/2 cups buttermilk

2 pounds pumpkin (canned is fine)

2 tablespoons baking soda

5 1/2 cups cornmeal (yellow or white)

5 1/2 cups flour

1 tablespoon salt

2 tablespoons baking powder

1/2 teaspoon cinnamon

Pinch ground nutmeg

1 pound unsalted butter, melted


  1. Preheat the oven to 350 degrees F. Grease 7 standard muffin tins.
  2. Mix the sugar, eggs, buttermilk and pumpkin until blended and set aside. Blend all the dry ingredients together in a separate bowl. Add the pumpkin mixture to the dry ingredients, mixing thoroughly. Stir in the melted butter. 
  3. Pour 3 ounces batter in each muffin cup of the prepared pan. Bake until a toothpick comes out clean, 15 to 20 minutes.

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