Pumpkin Butter Swirl Cornbread

Pumpkin Butter Swirl Cornbread

Sweet, golden cornbread with ribbons of pumpkin butter baked right in. It’s easy, nostalgic, and smells like fall — the kind of cozy side that goes just as well with chili as it does with your morning coffee.

Course Bread

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings Servings

Calories 308kcal

Author Meghan Birnbaum

Equipment

Mixing bowl
Whisk
Spatula
8x8” baking pan or 10” cast-iron skillet

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
⅓ cup sugar or honey for a softer sweetness
1 tablespoon baking powder
½ teaspoon kosher salt
½ teaspoon cinnamon optional, but great for fall
1 cup whole milk
½ cup unsalted butter melted (or neutral oil)
2 large eggs
½ cup pumpkin butter plus more for topping

Get Recipe Ingredients

Instructions

Preheat: Heat the oven to 400°F. Grease or line your pan or skillet.
Mix dry ingredients: In a large bowl, whisk cornmeal, flour, sugar, baking powder, salt, and cinnamon.
Add wet ingredients: Whisk in milk, melted butter, and eggs until smooth.
Swirl: Pour half the batter into the pan, spoon half the pumpkin butter in dollops, then repeat with remaining batter and pumpkin butter. Use a knife to gently swirl it through.
Bake: 22–25 minutes, until golden on top and a toothpick comes out clean.
Serve: Warm with salted butter, drizzle of honey, or a spoon of extra pumpkin butter on top.

Notes

Shortcut: Use Trader Joe’s or any thick pumpkin butter — you want that caramelized, jammy swirl.
Add crunch: Sprinkle turbinado sugar or pumpkin seeds on top before baking.
Make it mini: Bake in a muffin tin (15–18 minutes) for cozy little snack-sized versions.

Nutrition