Honey Pumpkin Cornbread
35 min
|
easy
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 20 min | 35 min |
Introduction
This honey pumpkin cornbread is soft, moist, and just sweet enough, with warm pumpkin pie spice in every bite.
It bakes up with a tender crumb and golden top, perfect alongside chili, soups, or your holiday turkey.
A mix of pumpkin purée, brown sugar, and honey makes this an easy, cozy twist on classic Southern cornbread.
Ingredients (9 servings)
Ingredients:
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How to Make Honey Pumpkin Cornbread
-
Preheat oven and prepare pan
Preheat your oven to 375°F and place a rack in the center of the oven.
Grease an 8-inch square baking pan or spray it well with nonstick cooking spray.
-
Mix the dry ingredients
In a medium bowl whisk together the cornmeal, flour, baking powder, salt, pumpkin pie spice, and brown sugar.
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Mix the wet ingredients
In a large bowl whisk the eggs until smooth, then whisk in the pumpkin purée, milk, melted butter, honey, and vanilla.
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Combine wet and dry mixtures
Add the dry ingredients to the wet ingredients and stir gently just until no dry flour streaks remain.
Do not beat the batter hard or the cornbread can bake up tough instead of tender.
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Bake the cornbread
Scrape the batter into the prepared pan and smooth the top with a spatula so it bakes evenly.
Bake for 18 to 22 minutes, until the top is golden and a toothpick comes out with a few moist crumbs.
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Cool, slice, and serve
Let the cornbread cool in the pan on a rack for at least 10 minutes before slicing.
Serve warm or at room temperature, plain or with extra butter and a drizzle of honey.
Substitutions
- Swap butter for neutral oil
- Use the same amount of canola or vegetable oil for slightly lighter texture and a moister crumb that keeps well.
- Use buttermilk instead of regular milk
- Buttermilk adds gentle tang and extra tenderness, giving the cornbread a softer, cake-like crumb without feeling heavy.
- Try mashed sweet potato for the pumpkin purée
- Mashed sweet potato keeps the bread moist and cozy, with deeper caramel notes and a beautiful orange color for fall tables.
Tips
- Measure the flour and cornmeal lightly
- Spoon flour and cornmeal into your measuring cups, then level, so the batter stays tender and not dry.
- Avoid overbaking
- Pull the cornbread as soon as the center sets and edges pull slightly from the pan, before it looks very brown.
- Warm the honey slightly
- If your honey is thick, warm it briefly so it mixes easily into the batter and spreads evenly through every bite.
- Use a cast-iron skillet for crispy edges
- Preheat a greased cast-iron skillet in the oven, then add the batter for an extra sizzly crust and deep flavor.
- Let it rest before cutting
- Resting lets the crumb set, so slices hold together cleanly and stay moist instead of crumbling on the plate.
Nutrition Facts *
| Energy | 224 | kcal |
|---|---|---|
| Protein | 5 | g |
| Total Fat | 7 | g |
| Carbohydrates | 38 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the cornbread from turning out dry?
- Measure the flour and cornmeal lightly and avoid packing them into the cups. Bake just until the center is set and a toothpick has a few moist crumbs, not dry crumbs. Also keep an eye on your oven temperature, since many ovens run hotter than the dial says.
- Can I make this cornbread ahead of time?
- Yes, bake it up to one day ahead and let it cool completely in the pan. Wrap it tightly in foil or plastic and keep it at room temperature. Warm slices in a low oven or briefly in the microwave just before serving.
- Can I reduce the sugar or honey?
- You can reduce the brown sugar to two tablespoons or cut the honey to three tablespoons without hurting the texture. Keep at least some sweetener though, because it balances the pumpkin and keeps the crumb moist.
- Can I bake this as muffins instead of in a pan?
- Yes, divide the batter between greased or lined muffin cups, filling each about two thirds full. Bake at the same temperature for about 13 to 17 minutes, until the centers spring back lightly. Check early, because muffins cook faster and can dry out if left too long.
- How should I store leftovers, and can I freeze them?
- Store leftovers tightly wrapped at room temperature for up to two days for the best texture. For longer storage, wrap cooled pieces in plastic and then foil, and freeze for up to two months. Thaw at room temperature, then warm gently in a low oven to bring back some softness.
Serving Suggestions
This honey pumpkin cornbread shines alongside a bowl of chili, a cozy soup, or your favorite fall roast.
For a fun twist, fold in toasted pecans or swirl extra honey on top before baking for glossy, caramelized edges.
Serve it with whipped cinnamon butter or maple butter to add a creamy, dessert-like touch without making it too sweet.
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