Pumpkin Cornbread
This pumpkin cornbread is moist, perfectly sweet, and perfect for the holidays! Although, I love it year-round!
Servings: 12
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon Kosher salt
- 1 teaspoon pumpkin pie spice
- ½ cup granulated sugar
- 1 cup buttermilk room temperature
- 2 eggs room temperature
- 2 tablespoons honey
- ½ cup plus 2 tablespoons unsalted butter melted
- 1 cup pure pumpkin not pumpkin pie filling
Instructions
- Preheat your oven to 375 degrees F. Place a 10-inch iron skillet in the oven and let it warm up for 5 minutes.
- Add the pumpkin puree, eggs, buttermilk, 1/2 cup melted butter, honey, and sugar to a large bowl and mix until well combined.
- Add the flour, baking powder, baking soda, salt, pumpkin pie spice, and cornmeal. Mix until well incorporated, but do not overmix.
- Add 2 tbsp of butter to the hot skillet. Pour the cornbread batter into the skillet and smooth the top with a spatula.
- Bake for 28 minutes or until the center is completely set.
- Allow the pumpkin cornbread to cool for at least 15 minutes before slicing into it. Serve with softened butter and honey, if desired, and enjoy!
Notes
- Only bake the cornbread for 28 minutes or until the center is fully set. If you overbake it, it will turn out dry and crumbly.
- Once it comes out of the oven, allow it to cool for 15 minutes, then serve it with lots of honey.
- Use room-temperature eggs and buttermilk so the cornbread bakes evenly.
- Don't overmix the batter.
Nutrition
Calories: 164kcal | Carbohydrates: 32g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 30mg | Sodium: 128mg | Potassium: 203mg | Fiber: 2g | Sugar: 13g | Vitamin A: 3256IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg