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Pumpkin Cornbread

Pumpkin cornbread with a tender, sliceable crumb and caramelized edges baked in a cast iron skillet. Whisk-together dry and wet mixtures, bake until golden, then serve warm with cinnamon honey butter.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 9 servings
Course: Side Dish
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 0.33 cup granulated sugar
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 0.5 tsp pumpkin pie spice
  • 0.5 tsp salt
Wet ingredients
  • 0.5 cup pumpkin puree
  • 2 eggs
  • 0.75 cup whole milk
  • 0.33 cup unsalted butter melted
  • 2 tbsp honey
Honey butter
  • 4 tbsp butter softened
  • 2 tbsp honey for honey butter
  • 0.25 tsp cinnamon for honey butter

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Preheat and prep the pan
  1. Preheat the oven to 400F. Butter a 9-inch cast iron skillet (or an 8x8 pan) so the cornbread releases easily.
Mix the dry ingredients
  1. Whisk together yellow cornmeal, all-purpose flour, granulated sugar, baking powder, cinnamon, pumpkin pie spice, and salt until evenly combined.
Mix the wet ingredients
  1. Whisk pumpkin puree, eggs, whole milk, melted unsalted butter, and honey until smooth.
Combine and bake
  1. Fold the wet mixture into the dry mixture until just combined (do not overmix). Pour the batter into the prepared skillet.
  2. Bake for 22-25 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Remove and let cool slightly before serving.
Make and serve honey butter
  1. Whip softened butter, honey, and cinnamon for honey butter until fluffy and spreadable. Serve the pumpkin cornbread warm with the whipped honey butter on top.

Notes

For the tender crumb, mix wet into dry only until no dry streaks remain, then bake right away. Store leftovers tightly covered in the refrigerator for up to 3 days and rewarm in the oven or microwave. Freeze baked cornbread slices in a sealed container for up to 2 months; thaw overnight in the fridge. For a dairy-lite option, use plant-based butter and unsweetened plant milk in the same amounts, then proceed as written.