Pumpkin Beer Cornbread

Delicious cornbread made with your favorite pumpkin beer and baked in a cast iron skillet for a crispy top with soft center.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 8 servings
Pumpkin Beer Cornbread
5 from 1 vote


  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/3 cup packed light brown sugar
  • 2 tsp pumpkin pie spice
  • 1 cup pumpkin puree
  • 2 eggs
  • 1/4 cup sour cream
  • 1 cup pumpkin beer
  • 2 Tbsp unsalted butter for greasing pan


  • Preheat oven to 400° F and place a 9" cast iron skillet inside to preheat also.
  • In large bowl whisk together cornmeal, flour, baking powder, baking soda, salt, brown sugar, and pumpkin pie spice. 
  • Add pumpkin puree, eggs, sour cream, and pumpkin beer and mix until just combined. 
  • With an oven mitt, remove the hot cast iron skillet from oven and add the 2 Tbsp. butter. Swirl around in pan until it is fully melted and pan is completely coated.
  • Pour batter into skillet and bake at 400° F for 18-20 minutes or until done and top of cornbread springs back with lightly touched. 
  • Let cool for 5-10 minutes then slice and serve warm.


Adapted from The Beeroness
Recipe by Jennifer Meyering