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Why You Will Love This Honey Pumpkin Cornbread Recipe
I made this Honey Pumpkin Cornbread for Sunday dinner at my mom’s, and when I tell y’all this was SO good, I mean it. It is the perfect fall side dish for Sunday dinner, Thanksgiving, or any cozy meal when you want something a little different from traditional cornbread.
This cornbread has everything I love about classic cornbread, like cornmeal, butter, and milk, but with all those warm fall flavors mixed in. Pumpkin puree, cinnamon, nutmeg, and brown sugar give it a sweet, cozy flavor, and the little pockets of butter throughout the batter make every bite soft and moist.
What I really love about this recipe is how well it works with a classic soul food dinner. Serve it alongside fried chicken, greens, mac and cheese, and yams, and it fits right in. But, this cornbread is also delicious all by itself. It almost reminds me of cowboy bread or one of those sweet breads you would get at a coffee shop with a cup of your favorite drink.
So if you’re looking for something a little different this fall, this Honey Pumpkin Cornbread is definitely worth trying. It works just as well on a dinner table as it does for breakfast with a cup of coffee.
My Favorite Pumpkin-Shaped Baking Dish for Fall
Can we talk about how cute this pumpkin-shaped baking dish is?! I absolutely love using fun cookware during the fall, especially when I’m cooking for family and friends.
For me, cute cookware makes cooking even more fun, and this pumpkin-shaped dish is perfect for fall dinners, Thanksgiving, and holiday hosting. It also makes this cornbread look extra cute sitting on the table.
Ingredients
- Yellow cornmeal: Gives the cornbread its classic corn flavor and texture.
- All-purpose flour: Helps create a softer, tender cornbread.
- Pumpkin puree: Adds pumpkin flavor, moisture, and a beautiful fall color.
- Brown sugar: Adds sweetness and a warm molasses flavor that pairs perfectly with the pumpkin.
- Granulated sugar: Adds extra sweetness to balance the savory cornmeal.
- Cinnamon: Brings that warm, cozy fall flavor.
- Nutmeg: Adds another layer of warm spice that pairs beautifully with pumpkin.
- Baking powder: Helps the cornbread rise and gives it a lighter texture.
- Vanilla extract: Adds a little extra sweetness and depth.
- Sour cream: Helps keep the cornbread soft and moist.
- Milk: Brings the batter together and adds moisture.
- Egg: Helps bind the ingredients and gives the cornbread structure.
- Butter: Adds richness and creates little buttery pockets throughout the cornbread.
- Honey: Drizzled over the finished cornbread for a sweet, sticky finish.
How to Make Honey Pumpkin Cornbread
Preheat your oven to 400°F.
In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, nutmeg, cinnamon, brown sugar, and granulated sugar. Mix everything together until well combined.
Pour in the milk and crack in the egg, then mix until everything is incorporated. Add the pumpkin puree, vanilla extract, and sour cream and mix again until you have a smooth, well-combined batter.
For the butter, I like to pinch it into little chunks before adding it to the batter. Add the butter pieces and whisk the batter, using the whisk to break the butter into smaller pieces. You don’t want the butter to completely dissolve into the batter. Instead, leave little pieces of butter throughout. As the cornbread bakes, those pieces create little pockets of buttery moisture that make the finished cornbread extra soft and delicious.
Grease your baking dish and pour in the batter. I’m using my super cute pumpkin-shaped baking dish, which is perfect for fall and holiday hosting!
Bake for about 35 minutes, or until the top is golden brown and a toothpick or fork inserted into the center comes out clean.
Remove from oven then use a fork to poke holes all over the top of the cornbread. Drizzle a very generous amount of honey over the top, letting it soak down into those little holes.
Slice and serve warm.
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Tips for the Best Honey Pumpkin Cornbread
- Keep little pieces of butter in the batter: Don’t completely dissolve the butter. Those little pieces create pockets of buttery moisture as the cornbread bakes.
- Let it rest before adding the honey: Giving the cornbread about 10 minutes to rest helps it set while still keeping it warm enough for the honey to soak in.
- Don’t be shy with the honey: This is Honey Pumpkin Cornbread, y’all! Don’t be scared to put that honey on there!
Variations & Substitutions
- Use Jiffy cornbread mix: If you want an easier shortcut, you can absolutely make this using Jiffy Corn Muffin Mix. My family has been using Jiffy for as long as I can remember, and I love it! It also tastes delicious with the pumpkin and warm spices.
- Make cornbread muffins: Turn this recipe into muffins instead of baking it as one large cornbread. Grease a muffin tin, divide the batter evenly, and adjust the baking time until the muffins are golden and cooked through.
Other Recipes You Will Love
If you loved this, you have to check out my Collard Greens recipe!
Honey Pumpkin Cornbread Recipe
Description
This honey pumpkin cornbread is soft, buttery, sweet, and packed with pumpkin, cinnamon, nutmeg, and brown sugar. The perfect fall side dish!
Ingredients
Instructions
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Preheat oven to 400°F.
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In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, nutmeg, cinnamon, brown sugar, and granulated sugar.
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Add the milk and egg and mix until well combined. Add the pumpkin puree, vanilla extract, and sour cream and mix again until smooth.
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Pinch the butter into small pieces and add them to the batter. Whisk gently, breaking the butter into smaller pieces but leaving small pieces throughout the batter. Do not completely dissolve the butter.
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Grease your baking dish and pour in the batter.
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Bake for about 35 minutes, or until golden brown and a toothpick or fork inserted into the center comes out clean.
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Poke holes all over the top with a fork, then drizzle generously with honey.
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Slice and serve warm.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 6g30%
- Cholesterol 50mg17%
- Sodium 300mg13%
- Total Carbohydrate 51g17%
- Dietary Fiber 3g12%
- Sugars 25g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
