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Pumpkin Cornbread

Pumpkin cornbread made in a cast iron skillet for a golden-orange crumb and caramelized edges. The batter bakes until a toothpick comes out clean, then you finish each slice with whipped 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: 320
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Cornbread
  • 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
  • 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
  • 0.25 tsp cinnamon for honey butter

Equipment

  • 1 cast iron skillet

Method
 

Preheat and prep the pan
  1. Preheat the oven to 400F, then butter a 9-inch cast iron skillet or an 8x8 pan.
  2. Set the prepared pan aside while you mix the batter.
Mix the dry ingredients
  1. Whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, cinnamon, pumpkin pie spice, and salt until evenly combined.
Mix the wet ingredients
  1. Whisk the pumpkin puree, eggs, whole milk, melted unsalted butter, and honey until smooth.
Combine and bake
  1. Fold the wet mixture into the dry mixture just until combined, then pour the batter into the prepared pan.
  2. Bake for 22-25 minutes at 400F, until the top is golden and a toothpick comes out clean.
Make the honey butter and serve
  1. Whip the softened butter with honey and cinnamon until light and spreadable.
  2. Serve the pumpkin cornbread warm with the whipped honey butter.

Notes

For the tenderest crumb, stop mixing as soon as the dry ingredients are incorporated—overmixing can make cornbread tough. Store leftovers covered in the refrigerator up to 4 days; rewarm in a 300F oven until just heated through. Freezing is yes: freeze slices tightly wrapped up to 2 months and thaw overnight in the fridge. Swap: use a plant-based butter and dairy-free milk for a dairy-reduced version without changing the bake time.