Honey Pumpkin Cornbread (Printer-Friendly Version)
Fluffy cornbread with pumpkin and honey, featuring warm spices and a tender crumb.
# What You'll Need:
→ Dry Ingredients
01 -
1 cup yellow cornmeal
02 -
1 cup all-purpose flour
03 -
1 tablespoon baking powder
04 -
½ teaspoon salt
05 -
1 teaspoon pumpkin pie spice
06 -
¼ cup brown sugar
→ Wet Ingredients
07 -
2 large eggs
08 -
¾ cup pumpkin purée
09 -
½ cup whole milk
10 -
¼ cup unsalted butter, melted
11 -
¼ cup honey
12 -
1 teaspoon pure vanilla extract
# Steps to Follow:
01 -
Preheat the oven to 375°F (190°C). Lightly grease an 8x8-inch baking pan or line it with parchment paper.
02 -
In a large bowl, whisk together cornmeal, flour, baking powder, salt, pumpkin pie spice, and brown sugar until well combined and smooth.
03 -
In a separate bowl, beat the eggs until smooth. Add pumpkin purée, milk, melted butter, honey, and vanilla extract; mix until homogeneous.
04 -
Pour the wet mixture into the dry ingredients and fold gently until just combined to avoid overmixing.
05 -
Spread the batter evenly in the prepared pan and bake for 20 to 25 minutes until golden brown and a toothpick inserted in the center comes out clean.
06 -
Allow cornbread to cool slightly before slicing. Optionally, drizzle with additional honey prior to serving for enhanced sweetness and sheen.
# Additional Tips:
01 -
Avoid overmixing to maintain a tender crumb; to amplify corn flavor, toast cornmeal lightly before mixing.
02 -
Position baking pan on the oven's middle rack to ensure even heat distribution.