Honey Pumpkin Cornbread (Printer-Friendly)
A moist, spiced cornbread with honey and pumpkin purée delivering a golden, tender crumb and cozy fall flavors.
# List of Ingredients:
→ Dry Ingredients
01 -
1 cup yellow cornmeal
02 -
1 cup all-purpose flour
03 -
1 tablespoon baking powder
04 -
1/2 teaspoon salt
05 -
1 teaspoon pumpkin pie spice
06 -
1/4 cup brown sugar
→ Wet Ingredients
07 -
2 large eggs
08 -
3/4 cup pumpkin purée
09 -
1/2 cup whole milk
10 -
1/4 cup unsalted butter, melted
11 -
1/4 cup honey
12 -
1 teaspoon pure vanilla extract
# Preparation Steps:
01 -
Preheat oven to 375°F. Lightly grease an 8x8-inch baking pan or line with parchment paper.
02 -
In a large bowl, whisk together cornmeal, flour, baking powder, salt, pumpkin pie spice, and brown sugar until evenly mixed and smooth.
03 -
In a separate bowl, whisk eggs until smooth. Add pumpkin purée, milk, melted butter, honey, and vanilla extract; mix thoroughly until homogeneous.
04 -
Pour wet mixture into dry ingredients and fold gently until just combined, avoiding overmixing to retain tender texture.
05 -
Transfer batter into prepared pan and bake on middle oven rack for 20 to 25 minutes, or until golden brown and a toothpick inserted in center comes out clean.
06 -
Allow cornbread to cool briefly before slicing. Optionally drizzle with additional honey to enhance sweetness and shine.
# Additional Suggestions:
01 -
Avoid overmixing to keep the cornbread moist and tender. Toasting cornmeal lightly before mixing deepens corn flavor.
02 -
Position baking pan on the oven's middle rack to ensure even heat distribution and browning.