Pumpkin Cornbread Baked in Jars

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Christina Ross
Christina Rosshttps://www.healthyfoodforliving.com/
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

Pumpkin cornbread baked in jars is a delightful twist on a classic comfort food. This recipe combines the warmth of traditional cornbread with the seasonal goodness of pumpkin, resulting in a flavorful and visually appealing treat.

Baking individual servings in jars not only makes for a charming presentation but also ensures that each bite is moist, tender, and bursting with fall flavors.

Whether you’re hosting a cozy autumn dinner or looking for a unique addition to your Thanksgiving spread, these pumpkin cornbread jars are sure to be a hit.


  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 cup milk
  • 1 teaspoon vanilla extract


1. Preheat the Oven

Preheat your oven to 375°F (190°C). Grease the insides of the canning jars with cooking spray or butter.

2. Prepare the Dry Ingredients

In a mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, salt, cinnamon, and nutmeg until well combined.

3. Mix the Wet Ingredients

In a separate bowl, whisk together the melted butter, eggs, pumpkin puree, milk, and vanilla extract until the mixture is smooth and well incorporated.

4. Combine Wet and Dry Ingredients

Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

5. Fill the Jars

Divide the pumpkin cornbread batter evenly among the greased canning jars, filling each jar about two-thirds full. Wipe off any excess batter from the rims of the jars to prevent burning during baking.

6. Bake in Jars

Place the filled jars on a baking sheet and transfer them to the preheated oven. Bake for 25-30 minutes or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean.

7. Cool and Serve

Remove the jars from the oven and let them cool slightly before serving. These pumpkin cornbread jars are best enjoyed warm, straight from the jar. You can also add a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

NamePumpkin Cornbread Baked in Jars
Prep Time15 minutes
Cooking Time25-30 minutes
Total Time45 minutes
Servings8 individual jars
Yield8 servings

Estimated Nutrition per Serving

Calories: 240 calories per serving

Total Fat: 11g per serving

Saturated Fat: 6g per serving

Cholesterol: 60mg per serving

Sodium: 290mg per serving

Total Carbohydrates: 32g per serving

Dietary Fiber: 2g per serving

Sugars: 12g per serving

Protein: 4g per serving

Please tell me that food in jars isn’t past its heyday, as I’m just now jumping on the bandwagon… unless of course you account for the oats-in-a-jar (OIAJ, anyone?) I’ve been enjoying for a few years (the best way to empty out a peanut butter jar!).

Pumpkin Cornbread Baked in Jars

This recipe marks my first foray into using jars as a baking vessel, so I had to do some research regarding oven temperature. According to my *limited* research, you can bake most anything in a jar so long as you set the oven temperature low enough to keep the glass form breaking.

You also have to be mindful of baking time, as different sized jars will require different amounts.

Pumpkin Cornbread Baked in Jars

So. Food in jars.

Pumpkin Cornbread Baked in Jars

I decided to keep things simple for my first go-around by making cornbread, but I amped up the seasonal flavor by including pumpkin and warm autumnal spices.

Pumpkin Cornbread Baked in Jars

Maple syrup and brown sugar add a subtle sweetness, and a dusting of Turbinado sugar yields an irresistible crunchy topping.

Pumpkin Cornbread Baked in Jars

The bread is moist, slightly spongy, pleasantly dense, and gorgeously sunset-hued. The serving yield will depend on the size of jars you use… I used three mismatched jars I’ve kept from various purchased products.

Pumpkin Cornbread Baked in Jars

I’m getting a little ahead of myself here, but I think this would be a fun presentation for Thanksgiving! We don’t often have a bread offering – other than stuffing – on our Thanksgiving day table, but petite jars filled with this tasty pumpkin cornbread would make for cute place card settings.

Or, you could just make them for yourself and blow through two jars in one day like I did ;).

Pumpkin Cornbread Baked in Jars

Pumpkin Cornbread Baked in Jars

by Lauren Zembron

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