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