Honey Pumpkin Cornbread
37 min
|
easy
|
vegetarian
Recipe by Eunice
Introduction
A fall twist on classic Southern cornbread, this honey pumpkin version is insanely moist and just sweet enough, with warm pumpkin pie spice and vanilla keeping it cozy.
You get a tender crumb with crisp edges that plays nice with chili, Thanksgiving turkey, or breakfast with salted butter, and it is sturdy enough for stuffing or snacking.
Ingredients (9 servings)
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You’ll check out through Instacart.
Ingredients:
- 1 cup yellow cornmeal yellow cornmeal 0.27 lb
- 1 cup all-purpose flour all-purpose flour 0.28 lb
- 1 Tbsp baking powder baking powder 0.5 oz
- ½ tsp salt salt
- 1 tsp pumpkin pie spice pumpkin pie spice 0.06 oz
- ¼ cup brown sugar brown sugar 1.72 oz
- 2 large eggs large eggs 2 ct
- ¾ cup pumpkin purée pure pumpkin purée 6.47 oz
- ½ cup whole milk whole milk 4 fl oz
- ¼ cup unsalted butter, melted unsalted butter 2 oz
- ¼ cup honey honey 2.96 oz
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
How to Make Honey Pumpkin Cornbread
-
Preheat and prep the pan
Preheat the oven to 400 F and grease an 8 inch square pan or heat a 10 inch cast iron skillet with 1 tablespoon butter for a crackling crust.
-
Whisk the dry ingredients
In a large bowl whisk the cornmeal, flour, baking powder, salt, pumpkin pie spice, and brown sugar until evenly combined and lump free.
-
Whisk the wet ingredients
In a second bowl whisk the eggs, pumpkin purée, milk, melted butter, honey, and vanilla until smooth and glossy.
-
Combine gently
Pour the wet into the dry and fold with a spatula until just combined and no dry pockets remain, leaving small lumps.
-
Rest the batter
Let the batter rest for 5 minutes so the cornmeal hydrates for a tender crumb.
-
Bake
Scrape the batter into the prepared pan or hot skillet, smooth the top, and bake 20 to 24 minutes until golden and a tester comes out with a few moist crumbs.
-
Cool and serve
Cool in the pan for 10 minutes, then slice and serve warm with salted honey butter.
-
Storage and reheat
Store airtight at room temperature for 1 day or refrigerate up to 4 days, and rewarm in a 300 F oven for about 8 minutes.
Substitutions
- Milk -> Buttermilk (1:1) + 1/4 tsp baking soda
- Tangy buttermilk tenderizes the crumb and gives a slight lift; add the baking soda to balance acidity for a taller, softer slice.
- Butter -> Neutral oil or melted coconut oil (1:1)
- Oil bumps moisture and keeps the crumb soft even when chilled, though you will lose some buttery flavor, so add a small pinch of extra salt to keep it lively.
- Eggs -> Flax eggs (2 tbsp ground flax + 6 tbsp warm water)
- Flax eggs set the batter with a gentle hold for a slightly denser but still tender cornbread, and they bring a subtle nutty note that plays well with pumpkin and honey.
Tips
- Go for the skillet sizzle
- Preheating a buttered cast iron skillet gives you that New York diner level crust that snaps when you slice, and the contrast makes the soft interior taste even sweeter.
- Keep the mix gentle
- Stir only until the flour streaks disappear because a few lumps are fine and overmixing steals height and tenderness.
- Mind the pumpkin moisture
- If your pumpkin purée looks watery, blot it with paper towels or simmer it for 3 minutes to reduce so the center bakes through cleanly.
- Season like you mean it
- I like bumping the salt to 3/4 teaspoon for a bolder, more balanced bite that lets the honey and spice pop without tipping into bland.
- Rest for better texture
- That 5 minute pause lets cornmeal drink up liquid so the crumb sets plush instead of gritty.
- Muffin option
- Scoop into a lined 12 cup muffin tin and bake at 400 F for 12 to 15 minutes for portable, perfectly portioned cornbread.
Nutrition Facts *
| Energy | 310 | kcal |
|---|---|---|
| Protein | 7 | g |
| Total Fat | 7 | g |
| Carbohydrates | 55 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My cornbread baked up gummy in the center, what happened?
- Pumpkin adds moisture, so either the batter was too wet or it needed a bit more time; bake until a tester shows only a few moist crumbs or an internal temp of about 200 to 205 F.
- Can I use fresh homemade pumpkin purée?
- Yes, but strain or reduce it until thick because homemade purée often holds extra water that can weigh down the crumb.
- How do I get a stronger corn flavor and texture?
- Use a medium or coarse ground cornmeal and let the batter rest 10 minutes, which boosts corn flavor and gives a heartier bite.
- Can I make it gluten free?
- Swap the all purpose flour with a 1:1 gluten free baking blend and let the batter rest 10 minutes to hydrate the starches for a smoother crumb.
- What pan sizes work and how does timing change?
- An 8 inch square gives taller slices in about 22 to 24 minutes, a 9 inch square bakes a bit faster in 18 to 20 minutes, and a 10 inch skillet lands around 18 to 22 minutes.
- Can I cut the sweetness?
- You can reduce the brown sugar by half and keep the honey as written for flavor without losing moisture, though browning will be slightly lighter.
Serving Suggestions
Serve warm with a swipe of salted maple cinnamon butter or go savory with a chile lime butter to make the sweetness hum and the spice sing.
Pair it with a pot of smoky chili or roasted chicken, or fold in chopped jalapeños and sharp cheddar for a sweet heat cornbread that does not play.
More pairings:
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
