Honey-Pumpkin Cornbread

By Marge Perry & David Bonom
Pumpkin not only adds wonderful flavor to this cornbread, it also gives it a moist, tender crumb and beautiful orange hue.
  • Course: Side Dish


  • All Purpose Flour
  • Baking powder
  • Baking soda
  • buttermilk
  • canned pumpkin puree
  • grated orange zest
  • Honey
  • large eggs
  • Sea salt
  • sugar
  • unsalted butter
  • Yellow cornmeal


  1. Preheat the oven to 400°F. Lightly butter a 9-inch square-baking pan.
  2. Combine the flour, cornmeal, sugar, baking powder, baking soda and salt in a bowl. Whisk together the pumpkin puree, eggs, butter, honey, buttermilk and orange zest in a separate bowl. Stir the flour mixture into the pumpkin mixture until moistened
  3. Bake until the cornbread pulls away from the sides of the pans and a toothpick inserted into the center comes out clean, 20-22 minutes. Cool in the pan 5 minutes. Remove from the pan and cook on a wire rack at least 10 minutes before cutting.