Name: Honey Pumpkin Cornbread
Prep time: 5 min
Cook time: 25 min
Total time: 32 min
Yield: 6-8
Cuisine: American
Ingredients: 2 tablespoons vegetable oil; 2 and 3/4 cups Self- Rising Yellow Corn Meal Mix; 1 teaspoon pumpkin pie spice; 1 15 oz. canned Libby Pumpkin Puree (not pie filling); 2 eggs; 1/2 cup honey; 3/4 to 1 cup buttermilk

The sweet, earthy flavor of honey and pumpkin puree compliments the iconic Southern cornbread beautifully.

HONEY PUMPKIN CORNBREAD

This pumpkin cornbread, lightly sweetened with honey, is rich and moist and has plenty of pumpkin flavor. It's the perfect accompaniment to any side dish for soups, stews, and chili, not to mention a must on your Thanksgiving table.

The sweet, earthy flavor of honey and pumpkin puree compliments the iconic Southern cornbread beautifully.

When October comes around, I start thinking of all the pumpkin recipes I can make.

Last year, I wanted to make Honey Pumpkin Cornbread but never got around to making it.

For me, making any kind of cornbread other than the traditional is stepping outside of the box, but I must say, it is absolutely delicious.

I couldn't decide whether to go all from scratch or use a self-rising cornmeal mix. I always like to use a whole can of canned pumpkin puree. It seems that if I don't, the rest of what I don't use gets thrown away, and I can't stand to waste anything.

This recipe is more like a sweet cake-like cornbread, but it could easily be made as a savory cornbread. The combination of the pumpkin and honey went really well with the Chicken and Rice Soup I made the same day.

Pumpkin not only adds a pleasant flavor to this cornbread, but the combination of honey sends it over the top. I made this cornbread in an iron skillet, but you could also easily bake it in a baking dish. You can cut back on the honey if you are not a sweet cornbread person.

As I made the cornbread, I started thinking of how to use some of the pumpkin cornbread if there were any leftovers for another recipe, maybe pumpkin croutons or, better yet, pumpkin dressing. Oh well, these are recipes for another day.

If you are a traditional cornbread person, step out of the box and make some of this delicious cornbread yourself. Enjoy!

WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR HONEY PUMPKIN CORNBREAD

Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for Honey Pumpkin Cornbread and similar recipe ideas you can have.

Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.

TIPS AND TIDBITS TO MAKE THE BEST HONEY PUMPKIN CORNBREAD

Pumpkin puree. Make sure you use pumpkin puree and not pumpkin pie filling.

Vegetable oil. I used vegetable oil in the recipe, but coconut oil, canola oil, and avocado oil also work well.

Buttermilk. If you don't have buttermilk, use whole milk mixed with 2 teaspoons of white vinegar.

Even more moist. Add 1/4 cup more pumpkin puree or sour cream to the batter if you like your cornbread more moist.

Measure cornmeal mix. Too much self rising cornmeal mix will make the cornbread texture dry and crumbly.

Mixing batter. Don't use an electric mixer for this recipe. Use a wire whisk to avoid overmixing. Mix only until the eggs are completely distributed in the batter.

Honey substitute. Substitute Brwon sugar for the honey if desired.

Add Ins. Jalapenos, chopped bacon bits, and creamed corn, but increase the baking time if necessary.

WHAT YOU NEED TO MAKE HONEY PUMPKIN CORNBREAD

Vegetable oil

Self- Rising yellow cornmeal mix

Pumpkin pie spice

Libby Pumpkin Puree (not pie filling)

Eggs

Honey

Buttermilk

HOW TO MAKE HONEY PUMPKIN CORNBREAD

Heat the oven to 400 degrees F. Pour oil into a cast iron skillet and set aside.

In a bowl, add cornmeal mix and pumpkin pie spice. Stir with a wire whisk to incorporate, then set aside.

In a bowl, using a wire whisk, mix pumpkin puree, honey, and eggs until well incorporated.

Add self-rising cornmeal and 3/4 cup buttermilk and mix until combined. Add more buttermilk if the mixture is too thick and not pourable in the skillet.

Heat an iron skillet until the oil is hot but not smoking. Pour the batter into the hot skillet and immediately place it in the oven.

Bake for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean.

Serve warm with butter and drizzle with honey.