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Try pumpkin-honey cornbread for a fall twist on the Southern classic

Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New ...

Fall in love with this autumn-inspired pumpkin and honey cornbread

Growing up, I was never a fan of from-the-box cornbread. I found it to be overly sweet and flavorless. When I visited my great-grandmother down in Georgia, I was introduced to the most wonderful, flavorful, homemade cornbread of my life. The best part was that it was not sickeningly sweet.

I know the whole sweet/unsweet cornbread debate is still going strong. Normally the Southern folks like it unsweet (I'm team unsweet), and the Northern folks like it sweet. I like to think this version would please them both. It's not so overly sweet that you only taste sugar, but it gives a nice, subtle sweetness that makes it perfect for serving alongside chili or for just eating it for breakfast.

Fall in love with this autumn-inspired pumpkin and honey cornbread

Pumpkin and honey cornbread recipe

Adapted from The Comfort of Cooking

This slightly sweet cornbread would make the perfect addition to your Thanksgiving table. It's perfectly moist and delicious when served with fresh whipped butter and a drizzle of honey.

Yields 1 (8 x 8-inch) dish

Prep time: 10 minutes | Bake time: 25 minutes | Total time: 35 minutes

Ingredients:

  • 1/4 cup melted unsalted butter
  • 2 tablespoons dark brown sugar
  • 2 tablespoons clover honey
  • 1 large egg
  • 1/4 cup buttermilk
  • 1/4 cup pumpkin puree
  • 1/2 cup yellow cornmeal
  • 1/2 cup white whole-wheat flour
  • 1/4 teaspoon baking soda

Directions:

  1. Preheat the oven to 350 degrees F, and spray an 8 x 8-inch dish with nonstick cooking spray. Set aside.
  2. To a medium-size mixing bowl, add the melted butter, dark brown sugar and honey. Whisk to combine.
  3. Stir in the egg.
  4. Pour in the buttermilk and pumpkin puree, and whisk to combine.
  5. Add in the cornmeal, flour and baking soda. Mix until just combined.
  6. Place the batter into the prepared baking dish, and bake for 25 minutes, until the top is just golden brown.
  7. Spread butter and drizzle honey on top to serve.

More cornbread recipes

Bacon-cornbread stuffing
Cornbread jalapeño poppers

Cheesy cornbread biscuit

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