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Honey-Pumpkin Cornbread

Pumpkin not only adds wonderful flavor to this cornbread, it also gives it a moist, tender crumb and beautiful orange hue.

  • DISH TYPE
    Side Side Dish
  • COURSE
    Bread
  • SERVINGS
    12 to 16
  • OCCASIONS
    Fall

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups yellow cornmeal
  • 3 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup canned pumpkin puree
  • 2 large eggs (at room temperature)
  • 5 tablespoons unsalted butter (melted)
  • 4 tablespoons honey
  • 1/3 cup buttermilk
  • 1 tablespoon grated orange zest

Cooking Directions

  • 1
    Preheat the oven to 400°F. Lightly butter a Circulon 9-Inch Square Cake Pan.
  • 2
    Combine the flour, cornmeal, sugar, baking powder, baking soda and salt in a bowl. Whisk together the pumpkin puree, eggs, butter, honey, buttermilk and orange zest in a separate bowl. Stir the flour mixture into the pumpkin mixture until moistened; transfer to the prepared baking pan.
  • 3
    Bake until the cornbread pulls away from the sides of the pans and a toothpick inserted into the center comes out clean, 20-22 minutes. Cool in the pan 5 minutes. Remove from the pan and cook on a wire rack at least 10 minutes before cutting.

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