This Pumpkin Pie Spice Cornbread blends pumpkin, brown sugar, and cornmeal into a tender, autumn‑ready bake. McCormick® Pumpkin Pie Spice adds warm, fragrant flavor throughout, while the Pumpkin Spice Latte Butter made with McCormick® Pure Vanilla Extract and more Pumpkin Pie Spice melts into every slice. It’s a simple, comforting fall side that feels special enough for holidays but easy enough for weeknights.
This Pumpkin Pie Spice Cornbread blends pumpkin, brown sugar, and cornmeal into a tender, autumn‑ready bake. McCormick® Pumpkin Pie Spice adds warm, fragrant flavor throughout, while the Pumpkin Spice Latte Butter made with McCormick® Pure Vanilla Extract and more Pumpkin Pie Spice melts into every slice. It’s a simple, comforting fall side that feels special enough for holidays but easy enough for weeknights.
Key products
Instructions
Instructions
- Preheat oven to 375°F. Spray an 8-inch square baking dish with no-stick cooking spray.
- For the Pumpkin Cornbread, whisk flour, cornmeal, baking powder, baking soda, salt, and Pumpkin Pie Spice in a large bowl. Make a well in center of flour mixture; set aside. In a separate large bowl, whisk together brown sugar, melted butter, pumpkin, sour cream and eggs. Pour mixture into well in flour mixture then fold with a rubber spatula just until combined. Pour batter into prepared pan, spreading into an even layer.
- Bake about 20 to 25 minutes or until toothpick inserted into center comes out mostly clean. Cool slightly on a wire rack.
- Meanwhile, for the Pumpkin Spice Latte Butter, mix espresso powder and vanilla in small bowl until espresso powder has dissolved. Stir in remaining ingredients until well blended. Shape into a log on large sheet of plastic wrap. Roll and refrigerate until ready to serve.
- Slice Cornbread into squares and serve warm or at room temperature with Pumpkin Spice Latte Butter.
