Pumpkin Cornbread
Total Time
45 mins
Prep Time
15 mins
Cook Time
30 mins
Rating
5 out of 5 stars
(5)
Ingredients
16 servings
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 1/3 cups pumpkin puree
- 1/3 cup honey
- 2 eggs
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Preparation
Chef’s notes
Cook in a cast-iron skillet:
Brown the butter in a 9-inch cast-iron skillet, then transfer the butter to a separate bowl. Briefly wipe down the skillet then transfer it to heat up in the preheating oven. Remove and add the prepared batter to the hot skillet, which will help to create an extra-delicious bottom crust to the cornbread, then bake until a toothpick inserted in the center comes out clean.
Add extra herbs or spices:
Add additional herbs (such as rosemary, sage, thyme or chives) or spices (such as dried ginger, nutmeg, cloves or allspice) to taste.
Add dried fruit or nuts:
Add 1/2 cup chopped nuts (such as walnuts, pecans or almonds) or dried berries (such as cranberries or cherries).
Add cheese:
Add 1 cup freshly-grated cheese, such as sharp cheddar, gouda, fontina or Parmesan.