Pumpkin Cornbread
with Brown Butter & Sage
Thanksgiving Side
Cornbread is already pretty darn good. But add pumpkin, brown butter, and fresh sage? Now we’re talking…and then I made some salted honey butter (it’s those 3 ingredients mixed together) and now it’s really addicting.
This gluten-free pumpkin cornbread is golden around the edges, soft in the middle, and has just enough maple syrup to balance the savory flavors. Serve it with chili, soup, or alongside your Thanksgiving turkey. I have a feeling this one might give the stuffing some competition.
Why This Gluten-Free Pumpkin Cornbread Works
Pumpkin purée keeps the cornbread moist without making it heavy, while buttermilk adds a little tang. The cornmeal gives it that classic cornbread texture, and the gluten-free flour helps everything hold together.
It’s not overly sweet, which is exactly how I like cornbread. If I wanted cake, I’d make cake.
Brown Butter & Sage Make This Cornbread Better
Brown butter is one of those little things that makes a big difference.
It adds a rich, nutty flavor, while the fresh sage brings that earthy, savory taste I love this time of year. Together, they make this cornbread feel a little more special without requiring much extra work.
And yes, your kitchen is going to smell amazing.
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A Thanksgiving Side That Works All Fall
This is one of those gluten-free Thanksgiving sides that doesn’t need much convincing. It’s easy to make, looks great served straight from the skillet, and pairs with just about everything on the holiday table.
But don’t save it just for Thanksgiving. I love it alongside a big bowl of chili or soup on a cold night. And if there’s any left the next morning, warm up a slice with a little salted butter.
Chef's Note
This cornbread is intentionally more savory than sweet. Start with ¼ cup maple syrup and taste the finished version before deciding if you want more next time. If you prefer sweeter cornbread, increase the maple syrup to ⅓ cup.
And give it at least 15 minutes to rest before slicing. I know it’s tempting to dig right in, but that little wait helps the crumb set.
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Gluten-Free Pumpkin Cornbread with Brown Butter & Sage
- Total Time: 37 minutes
- Yield: 8-12 1x
- Diet: Gluten-Free
Description
This gluten-free pumpkin cornbread with brown butter and sage is moist, savory, and golden. An easy Thanksgiving side dish that’s delicious all fall.
Ingredients
- 6 tbsp salted butter
- 1 tbsp finely chopped fresh sage
- 1 cup finely ground yellow cornmeal
- 1 cup gluten-free 1-to-1 baking flour containing xanthan gum
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp kosher salt
- 2 large eggs
- 3/4 cup pure pumpkin purée
- 3/4 cup buttermilk
- 1/4 cup maple syrup
Get Recipe Ingredients
Instructions
- Preheat the oven to 400°F. Line a 9×9 baking pan with parchment paper and set aside.
- Melt the butter in a small skillet over medium heat. Continue cooking until it smells nutty and develops golden-brown flecks. Remove from the heat and stir in the sage. Pour into a small bowl and place in your refrigerator or freezer for at least 10 minutes to cool slightly.
- In a large bowl, whisk together the cornmeal, gluten-free flour, baking powder, baking soda, and salt.
- In another bowl, whisk the eggs, pumpkin purée, buttermilk, maple syrup, and cooled sage brown butter.
- Fold the wet ingredients into the dry ingredients just until combined. Don’t overmix.
- Pour the batter into the prepared pan. Bake for 20–24 minutes, until golden and a toothpick inserted into the center comes out clean.
- Let rest for at least 15 minutes before slicing. Serve warm.
- Prep Time: 15
- Cook Time: 22
- Category: Appetizer, baking
- Method: Baking
- Cuisine: American
Hi, I'm Kat.
Thanks for being here.
Hi, I’m Kat, a Colorado-based personal chef, soccer mom, and the heart behind White Sparrow Food Company. I share easy, wholesome, gluten-free recipes inspired by the meals I cook for my clients and made simple for real life at home.
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