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The Comfort Kitchen

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Welcome! Looking for a recipe?

Breads Breads, Stuffing and Rolls Cornbread and Garlic Bread Sides

Pumpkin Honey Cornbread

This twist on the classic cornbread is fluffy, slightly sweet and perfect alongside your next soup, stew or chili!

Pumpkin Honey Cornbread – Fluffy, slightly sweet and perfect alongside your next soup, stew or chili! | thecomfortofcooking.com

There’s just about nothing I love more on a brisk evening than a big bowl of spicy chili, and nothing better alongside it than this pumpkin cornbread! Whether you need a scrumptious side dish for soups, stews and chili, or just a creative way to use that leftover puree, THIS is it my friends!

Pumpkin Honey Cornbread – Fluffy, slightly sweet and perfect alongside your next soup, stew or chili! | thecomfortofcooking.com

Fluffy, scrumptious and slightly sweet, this cornbread calls to be paired with your favorite cozy fall comfort foods. It’s easy to whip up – all you need is one bowl, basic ingredients, and a bit of patience while it bakes!

Pumpkin Honey Cornbread – Fluffy, slightly sweet and perfect alongside your next soup, stew or chili! | thecomfortofcooking.com

Spread it with a bit of butter, drizzle over a little honey or enjoy this easy, delish cornbread as is. You can also grate a little cheddar or Parmesan into the batter before baking, or toss in some chopped herbs.

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Print Recipe

Pumpkin Honey Cornbread

Yield: Serves 6

Ingredients:

1/4 cup melted butter

1/3 cup sugar

1 Tbsp. honey

1 large egg

1/4 tsp. baking soda

1/4 cup buttermilk

1/4 cup pumpkin puree

1/4 tsp. salt

1/2 cup yellow cornmeal

1/2 cup flour

Directions:

Preheat the oven to 350 degrees.

In a medium bowl, stir butter, sugar and honey together. Whisk in egg. Whisk in baking soda, buttermilk and pumpkin puree. Add salt, cornmeal, and flour. Do not overmix. As soon as the flour disappears, stop mixing.

Add batter to a greased 8-inch baking dish and smooth out the batter. Bake for 25 minutes, or until top is golden brown. Prick the center with a toothpick and if not clean, bake for about 5 more minutes.

Serve with additional honey and butter, if desired.

Enjoy!

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26 Comments

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Comments

  1. Chung-Ah | Damn Delicious says

    October 26, 2012 at 5:24 am

    Chili and pumpkin cornbread – I can’t think of anything better!

  2. Loretta E. says

    October 26, 2012 at 2:00 pm

    I’m impressed! I don’t know how you came up with this, but you have me craving chili with cornbread!

  3. Jessica@AKitchenAddiction says

    October 26, 2012 at 2:14 pm

    Mmm, this is a perfect side to chili! I love the addition of pumpkin!

  4. Emily @ She Makes and Bakes says

    October 26, 2012 at 2:33 pm

    I don’t know why I haven’t thought of adding pumpkin to my cornbread. Brilliant!!

  5. sarah k @ the pajama chef says

    October 26, 2012 at 2:48 pm

    ooh, beautiful. this reminds me, i made pumpkin cornbread muffins a few weeks ago…need to post them :)

  6. Jennie @themessybakerblog.com says

    October 26, 2012 at 3:34 pm

    I never thought to put pumpkin in cornbread; it sounds amazing and looks beautiful. Yum!

  7. Karly says

    October 26, 2012 at 4:16 pm

    Cornbread and Fall are just perfect together, aren’t they?

  8. Karly says

    October 26, 2012 at 4:16 pm

    Cornbread and Fall are perfect together, aren’t they?

  9. Kelsey says

    October 26, 2012 at 9:35 pm

    Sounds wonderful. I’ve got everything on hand but the patience :-)

  10. Paula @ Vintage Kitchen says

    October 27, 2012 at 9:12 am

    I have such a soft spot for baking with cornmeal and honey together, this is a wonderful recipe! Love it!

  11. Deborah says

    October 27, 2012 at 3:19 pm

    This looks so good! My sister was looking for a good cornbread recipe, so I just sent the link to her. :)

  12. From Valeries Kitchen says

    October 28, 2012 at 5:31 pm

    I’ve been adding pumpkin to so many things for fall but I would have never thought of cornbread. Great idea! Gorgeous and looks really yummy!

  13. Anne@FromMySweetHeart says

    October 28, 2012 at 5:59 pm

    Oh Georgia…I’ve never thought to add pumpkin to my cornbread before but I bet this is fabulous! I LOVE having cornbread with chili and soups in the fall. But that pumpkin must give it such a sweet and savory kick. Oh..and that drizzle of honey…mmmmm! Beautiful pictures! : )

  14. Nicole@HeatOvenTo350 says

    October 29, 2012 at 5:22 pm

    We’ve been slightly obsessed with cornbread over at our house lately so this is going into the recipe rotation soon. Thanks!

  15. Laura (Tutti Dolci) says

    November 7, 2012 at 2:04 am

    Pumpkin and honey together in cornbread is absolutely brilliant!

  16. Ashley's Cooking Adventures says

    November 9, 2012 at 1:05 pm

    Amazing! What a wonderful, yummy idea!

  17. linda @ Axiom at Home says

    November 12, 2012 at 11:37 pm

    We tried this for dinner tonight. I subbed sour cream for buttermilk, that’s all we had :) and it was very good!

    Great recipe!

  18. MollyCakesBakes says

    November 18, 2012 at 2:58 am

    Oh My Goodness! I made this recipe last night and its down to basically one piece left, which I will probably go eat after I finishing typing this…
    It is a brilliant flavor combination! Kudos!

  19. Anonymous says

    January 10, 2013 at 2:03 am

    Soooo good! I substituted the buttermilk for plain kefir. Thank you for the recipe. The family loved it!

  20. Kadikitty says

    September 17, 2013 at 10:26 pm

    Did you use ap flour or self-rising?

    • Georgia — September 18th, 2013 @ 8:06 am

      Just regular all-purpose.

  21. Karen Jordan says

    October 14, 2013 at 5:55 pm

    Wonderful, a must try! Thanks for sharing.

  22. Nancy Jo says

    November 27, 2013 at 11:04 pm

    Totally used this today with my pumpkin puree I had left! So delicious! Thank you for sharing. Happy Thanksgiving!

  23. Charity says

    January 12, 2014 at 1:56 pm

    Thank you so much for sharing this recipe! This has become a family favorite! My go-to side for chili & my kids love it when I substitute their sandwich in their lunch with this! :)

  24. Michelle says

    November 27, 2014 at 3:50 pm

    This was fantastic! I cooked it in a 10″ cast iron skillet. It was my favorite part of our Thanksgiving dinner!!!

  25. Laquanda says

    September 28, 2017 at 6:09 pm

    Hello, you used to write wonderful, but the last several posts have been kinda boring… I miss your great writings. Past few posts are just a bit out of track! come on!

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Welcome to The Comfort Kitchen. Simple, scrumptious comfort food recipes with a twist is what you’ll find here, some indulgent and some light, but always fresh, frugal and family friendly. Thanks for visiting! (read more)

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