This pumpkin cornbread is the best corn bread I have ever tasted! It’s super moist and flavorful! It has that classic cornbread taste with some delicious pumpkin and honey highlights. I promise even the pickiest of eaters will like it. My 9 year old couldn’t get over how yummy it was!
It takes about 40 minutes to make and well with chili, stews or as a side to any meal! It is on the sweeter side but the sugar can be adjusted (instruction on how to do that are below) to make it your desired sweetness. I love to add some butter and honey but that only adds to it and this bread doesn’t need it to taste good.
The pumpkin in the recipe helps it keep it’s moisture but also adds a great pumpkin taste. Please note this is not a pumpkin spice cornbread but instead a pumpkin cornbread where you can taste the pumpkin, corn and honey as major flavors. It’s truly delicious and is sure to become a fall and winter favorite.
What you need to make pumpkin cornbread:
Makes 1 – 9 x 13 pan or 1 – 10 inch cast iron skillet, Serves 8-10 people
- 1 cup fine ground cornmeal
- 1 cup flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup sugar – this can be reduced to 2/3 cup if you don’t want a sweet cornbread
- 1 cup pure pumpkin puree
- 1/4 cup honey
- 3 eggs
- 1/2 cup milk
- 1/4 cup butter
Instructions
- Preheat oven to 350 F.
- In a large mixing bowl, add cornmeal, flour, salt, baking soda, baking powder and sugar and stir together.
- Add the pumpkin puree, honey, 3 eggs, milk and melted butter and blend until a smooth batter forms.
- Pour into a greased 9 x 13 pan or greased 10 inch cast iron skillet.
- Bake for 30 minutes or until the center pops up and a toothpick can be inserted and come out clean.
- Remove from oven, cool and enjoy!
Here are some chili or stew recipes this cornbread would taste great next to:
- Chicken and Chorizo Chili RECIPE HERE
- Slow Cooker Chili RECIPE HERE
- Vegan Chili RECIPE HERE
- Pumpkin and Sausage Gumbo RECIPE HERE
- Chicken and Sausage Gumbo with Harissa RECIPE HERE
Pumpkin Cornbread
Ingredients
- 1 cup fine ground cornmeal
- 1 cup flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup sugar – this can be reduced to 2/3 cup if you don’t want a sweet cornbread
- 1 cup pure pumpkin puree
- 1/4 cup honey
- 3 eggs
- 1/2 cup milk
- 1/4 cup butter
Instructions
- Preheat oven to 350 F.
- In a large mixing bowl, add cornmeal, flour, salt, baking soda, baking powder and sugar and stir together.
- Add the pumpkin puree, honey, 3 eggs, milk and melted butter and blend until a smooth batter forms.
- Pour into a greased 9 x 13 pan or greased 10 inch cast iron skillet.
- Bake for 30 minutes or until the center pops up and a toothpick can be inserted and come out clean.
- Remove from oven, cool and enjoy!