Pumpkin Honey Cornbread

Pumpkin Honey Cornbread

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 Cornbread

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 Cornbread Recipe

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.

PrintPrint SaveSave

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!

      

24 Responses to “Pumpkin Honey Cornbread”

  1. #
    1
    Chung-Ah | Damn Delicious — October 26, 2012 @ 5:24 am

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

  2. #
    2
    Loretta E. — October 26, 2012 @ 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. #
    3
    Jessica@AKitchenAddiction — October 26, 2012 @ 2:14 pm

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

  4. #
    4
    Emily @ She Makes and Bakes — October 26, 2012 @ 2:33 pm

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

  5. #
    5
    sarah k @ the pajama chef — October 26, 2012 @ 2:48 pm

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

  6. #
    6
    Jennie @themessybakerblog.com — October 26, 2012 @ 3:34 pm

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

  7. #
    7
    Karly — October 26, 2012 @ 4:16 pm

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

  8. #
    8
    Karly — October 26, 2012 @ 4:16 pm

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

  9. #
    9
    Kelsey — October 26, 2012 @ 9:35 pm

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

  10. #
    10
    Paula @ Vintage Kitchen — October 27, 2012 @ 9:12 am

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

  11. #
    11
    Deborah — October 27, 2012 @ 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. #
    12
    From Valeries Kitchen — October 28, 2012 @ 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. #
    13
    Anne@FromMySweetHeart — October 28, 2012 @ 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. #
    14
    Nicole@HeatOvenTo350 — October 29, 2012 @ 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. #
    15
    Laura (Tutti Dolci) — November 7, 2012 @ 2:04 am

    Pumpkin and honey together in cornbread is absolutely brilliant!

  16. #
    16
    Ashley's Cooking Adventures — November 9, 2012 @ 1:05 pm

    Amazing! What a wonderful, yummy idea!

  17. #
    17
    linda @ Axiom at Home — November 12, 2012 @ 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. #
    18
    MollyCakesBakes — November 18, 2012 @ 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. #
    19
    Anonymous — January 10, 2013 @ 2:03 am

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

  20. #
    20
    Kadikitty — September 17, 2013 @ 10:26 pm

    Did you use ap flour or self-rising?

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

      Just regular all-purpose.

  21. #
    21
    Karen Jordan — October 14, 2013 @ 5:55 pm

    Wonderful, a must try! Thanks for sharing.

  22. #
    22
    Nancy Jo — November 27, 2013 @ 11:04 pm

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

  23. #
    23
    Charity — January 12, 2014 @ 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! :)

Leave a Comment





Current day month ye@r *