Pumpkin Cornbread

This moist and flavorful Pumpkin Cornbread recipe will become a family favorite, This classic cornbread is fluffy, and tender yet dense and moist, and has a deep pumpkin flavor with deliciously warm spices. No need to think about cornbread and dry in the same sentence anymore as this recipe will rival any cornbread recipe out there.

Course Appetizer, Dessert, Side Dish

Cuisine American

Keyword pumpkin cornbread

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 252kcal

Author Jessica (swankyrecipes.com)

Ingredients

1 cup unsalted butter 2 sticks
2 cups granulated sugar
1 cup pumpkin puree
1½ tsp ground cinnamon
3 tsp pumpkin pie spice
¼ tsp ground cloves
2 cups yellow cornmeal I use Martha White medium
2 cups all-purpose flour
1 tsp salt
1 tsp baking soda
½ tsp baking powder
1½ tbsp cornstarch
1 tsp pure vanilla extract
4 large eggs
2¼ cups buttermilk
⅓ cup honey optional

US Customary - Metric

Instructions

Preheat oven to 375°F.
Prepare a 9 x 13-inch casserole dish with foil. Lightly grease; set aside.
Whisk together cornmeal, all-purpose flour, salt, baking powder, and baking soda.
Melt butter. Stir in sugar. Stir in pumpkin pie spice, cinnamon, and cloves.
Whisk in eggs.
Whisk in pumpkin puree, buttermilk and vanilla extract.
Gradually whisk dry ingredients into wet ingredients and mix until combined.
Pour into dish.
Bake in oven for 50 minutes. The center should be set when done.
Allow to cool. Drizzle with ⅓ cup honey. Cut and serve.

Nutrition