Pumpkin-chocolate chip cornbread — turn a savory dish into a sweet treat

Nov 14, 2015 at 8:00 a.m. ET
Image: Nancy Foster/SheKnows

This nontraditional cornbread may have an identity crisis because it's not sure if it's a cookie, pie or doughnut.

No matter what category of goody this cornbread falls into, one thing's for sure: It's amazingly delicious. The pumpkin brightens up the color so beautifully, especially when contrasted with the chocolate chips.

Image: Nancy Foster/SheKnows

Pumpkin puree makes this cornbread so moist and tender that you have to eat it with a fork.

Image: Nancy Foster/SheKnows

Just like this, for example.

Image: Nancy Foster/SheKnows

Or maybe you prefer to ditch the fork and make this a finger food. Either way, it's finger-licking tasty, that's for sure.

Image: Nancy Foster/SheKnows

Pumpkin-chocolate chip cornbread with vanilla-honey icing recipe

Serves 8

Prep time: 20 minutes | Bake time: 25 minutes | Inactive time: 20 minutes | Total time: 1 hour 5 minutes


For the cornbread

  • 1-1/4 cups flour
  • 3/4 cup cornmeal
  • 1/4 cup plus 2 teaspoons sugar
  • 2-1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons butter, melted
  • 2 tablespoons canola oil
  • 1 egg, beaten
  • 1/2 cup pumpkin puree
  • 1/4 teaspoon pumpkin pie spice
  • 2 teaspoons butter, softened (to grease the pan)
  • 1 cup chocolate chips
For the vanilla-honey icing
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • 2 tablespoons honey


  1. Heat the oven to 400 degrees F.
  2. Grease a square or rectangular baking dish with butter, and set it aside for a moment.
  3. To a large mixing bowl, add the flour, cornmeal, sugar, baking powder, salt, milk, melted butter, canola oil, egg, pumpkin puree and pumpkin pie spice.
  4. Whisk all the ingredients together.
  5. Add the chocolate chips, and gently stir them into the batter.
  6. Pour the batter into the baking dish, scraping the inside edges of the bowl with a spatula, if needed.
  7. Bake until a toothpick can be inserted and removed dry.
  8. Remove from the oven, and let cool.
  9. After the cornbread has partially cooled (about 20 minutes), make the icing. To a medium-size bowl, add the powdered sugar, vanilla extract, milk and honey. Whisk together.
  10. Cut the cornbread into serving sizes, and top with icing. Serve while warm.

More cornbread recipes

Pumpkin-honey cornbread
Apple-cinnamon cornbread
Banana cornbread muffins with orange glaze