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Pumpkin Cornbread

  • Author: Spoon Fork Bacon


My family loves cornbread. I love the idea of adding pumpkin to this recipe. It makes it light and really delicious. It’s like a cornbread dessert. Pair it with some Cranberry Chutney and honey to make it super sweet!



  • 1 cup pumpkin puree
  • 1/4 cup light brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/4 cups yellow cornmeal
  • 1 cup all purpose flour
  • 1 tablespoon pure cane sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 cup (1 stick) unsalted butter, melted and divided
  • 1 cups buttermilk
  • 2 tablespoons honey, warmed (plus extra for drizzling)
  • salt and pepper to taste


  1. Preheat oven to 400°F. Place three 5 inch cast iron skillets or one 8 inch cast iron skillet (nonstick is fine, too) into the oven.
  2. Place first 6 ingredients into a small mixing bowl and whisk together. Set aside.
  3. In a mixing bowl, whisk together cornmeal, flour, baking powder, and salt.
  4. In another bowl whisk together eggs, 1/4 cup butter, buttermilk, and honey.
  5. Pour wet mixture into dry mixture and stir until well mixed. Fold in pumpkin mixture.
  6. Pour remaining butter into heated skillets and carefully swirl to cover all sides.
  7. Pour batter into baking dish and bake for 30 to 35 minutes (for the small skillets) or 50 to 55 minutes (for the large skillet) or until a toothpick comes out clean when inserted into the center.
  8. Remove from oven and drizzle with with a small amount of honey. Cool for 10 to 15 minutes. Serve.

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