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pumpkin cornbread with cranberries in a skillet

Brown Butter Cranberry Pumpkin Cornbread Skillet

This Pumpkin Cornbread is a lightened up version of traditional cornbread. Made with whole grains, pumpkin, pure maple syrup, speckled with just a hint of brown butter and bursting with juicy, tart cranberries!
Course Bread, Breakfast, Side Dish, Thanksgiving
Keyword pumpkin cornbread
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10 slices
Calories 177 kcal
Author Monique of AmbitiousKitchen.com


  • 3 tablespoons butter
  • 3/4 cup pumpkin puree
  • 1 egg, slightly beaten
  • 1/3 cup pure maple syrup (can also use honey)
  • 1 cup unsweetened almond milk (or coconut milk)
  • 1 teaspoon vanilla extract
  • 1 1/4 cups fine or medium ground yellow cornmeal
  • 1 cup whole wheat pastry flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup Wyman’s Frozen Cranberries, thawed


  1. Preheat oven to 350 degrees F.
  2. Melt butter in a large oven-proof 9-inch skillet over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for 5 minutes or until cool enough to touch.
  3. While the butter is cooling, mix together the wet ingredients in a medium bowl: pumpkin puree, egg, maple syrup, milk and vanilla. Once butter is slightly cool, whisk in. DO NOT PUT THE BUTTER IN WHEN HOT.
  4. In a separate large bowl, whisk together the dry ingredients: yellow cornmeal, whole wheat pastry flour, baking powder, salt and cinnamon. 
  5. Add wet ingredients to dry ingredients and mix until just combined. Fold in cranberries, leaving a few for sprinkling on top. Pour into a 9-inch skillet (the same one you used to melt the butter). You can also bake in a 9x9 inch square pan.
  6. Bake for 25-30 minutes or until toothpick inserted into the middle comes out clean or with just a few crumbs attached. Cut into 10 slices and enjoy with extra butter and a drizzle of maple syrup. Best when served warm!
Nutrition Facts
Brown Butter Cranberry Pumpkin Cornbread Skillet
Amount Per Serving (1 slice)
Calories 177 Calories from Fat 43
% Daily Value*
Fat 4.8g7%
Saturated Fat 2.3g14%
Carbohydrates 30.9g10%
Fiber 4.1g17%
Sugar 8.3g9%
Protein 3.5g7%
* Percent Daily Values are based on a 2000 calorie diet.