Pumpkin Honey Cornbread
This delicious Pumpkin Honey Cornbread combines the natural sweetness of pumpkin and honey, creating a moist and flavorful bread perfect for fall occasions.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 mixing bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups cornmeal
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1/4 cup granulated sugar
- 2 large eggs room temperature
- 1 cup pumpkin puree
- 1/2 cup honey
- 1 cup buttermilk
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan, ensuring it is evenly coated to prevent sticking.
- In a large mixing bowl, use an electric mixer to cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the pumpkin puree and honey until smooth.
- In a separate bowl, whisk together the flour, cornmeal, baking powder, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with dry ingredients. Mix just until combined.
- Pour the prepared batter into the greased and floured cake pan, smoothing the top with a spatula to ensure even baking.
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Monitor closely during the last few minutes to avoid overbaking.
Serving
- Allow the cornbread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice into 8 pieces and serve warm or at room temperature.
Storage
- Store leftover cornbread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
Notes
Pro Tips: Use room temperature ingredients for a smooth batter. Ensure even mixing by scraping down the sides of the bowl frequently. Avoid overmixing to maintain a light texture.
Ingredient Substitutions: Substitute buttermilk with a mixture of milk and vinegar if needed. Use maple syrup in place of honey for a different flavor profile.
How to Serve: Serve warm with a dollop of whipped butter, or pair with savory dishes like chili or stew.
Storage & Freshness: Keep in an airtight container to maintain freshness. Reheat slices in the oven for a few minutes to restore texture.
Make-Ahead Tips: Prepare the batter ahead of time and store in the fridge for up to 24 hours before baking.
Ingredient Substitutions: Substitute buttermilk with a mixture of milk and vinegar if needed. Use maple syrup in place of honey for a different flavor profile.
How to Serve: Serve warm with a dollop of whipped butter, or pair with savory dishes like chili or stew.
Storage & Freshness: Keep in an airtight container to maintain freshness. Reheat slices in the oven for a few minutes to restore texture.
Make-Ahead Tips: Prepare the batter ahead of time and store in the fridge for up to 24 hours before baking.