Description
This pumpkin cornbread is a delightful and moist treat, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2/3 cup light brown sugar, packed
- 1 cup canned pumpkin puree
- 2 large eggs, room temperature
- 1/2 cup unsalted butter, melted
- 3/4 cup buttermilk, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
- 3 tablespoons honey
- 1/2 teaspoon ground cinnamon
- Pinch sea salt (optional)
Instructions
- Preheat oven to 375°F (190°C) and grease or line an 8×8-inch baking dish or cast iron skillet.
- In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, whisk brown sugar, pumpkin puree, eggs, melted butter, buttermilk, and vanilla until smooth.
- Combine wet and dry ingredients. Stir gently until just mixed. Do not overmix.
- Pour batter into prepared pan. Bake 25–30 minutes until golden and a toothpick comes out clean.
- While baking, whip softened butter with honey, cinnamon, and optional salt until light and fluffy.
- Cool cornbread for 10 minutes before slicing. Serve warm with cinnamon honey butter.
Notes
- For best results, use room temperature ingredients.
- This cornbread pairs well with soup or stew.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 210
- Sugar: 10g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg