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Honey-Pumpkin Cornbread

Servings 14
Prep Time 20 minutes
Cook Time 20 minutes

Equipment

  • Circulon Nonstick 9-Inch Square Baking Pan

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups yellow cornmeal
  • 3 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup canned pumpkin puree
  • 2 large eggs at room temperature
  • 5 tablespoons unsalted butter melted
  • 4 tablespoons honey
  • 1/3 cup buttermilk
  • 1 tablespoon grated orange zest

Instructions

  • Heat oven to 400° F. Lightly butter baking pan.
  • In bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt.
  • In separate bowl, whisk pumpkin puree, eggs, butter, honey, buttermilk and orange zest. Stir flour mixture into pumpkin mixture until moistened; transfer to prepared baking pan.
  • Bake until cornbread pulls away from sides of pan and toothpick inserted into center comes out clean, 20-22 minutes. Cool in pan 5 minutes. Remove from pan and cool on wire rack at least 10 minutes before cutting.