Honey Pumpkin Cornbread (Ready-to-Print Version)
Moist cornbread with honey, pumpkin puree, and cozy spices for a warm, fall-inspired twist.
# What You’ll Need:
→ Dry Ingredients
01 -
1 cup yellow cornmeal
02 -
1 cup all-purpose flour
03 -
1 tablespoon baking powder
04 -
½ teaspoon salt
05 -
1 teaspoon pumpkin pie spice
06 -
¼ cup brown sugar
→ Wet Ingredients
07 -
2 large eggs
08 -
¾ cup pumpkin purée
09 -
½ cup whole milk
10 -
¼ cup unsalted butter, melted
11 -
¼ cup honey
12 -
1 teaspoon pure vanilla extract
# Step-by-Step Guide:
01 -
Preheat oven to 375°F (190°C). Lightly grease an 8x8-inch baking pan or line it with parchment paper.
02 -
In a large bowl, whisk together yellow cornmeal, all-purpose flour, baking powder, salt, pumpkin pie spice, and brown sugar until evenly blended.
03 -
In a separate bowl, whisk eggs until smooth. Add pumpkin purée, whole milk, melted butter, honey, and vanilla extract; mix until homogenous.
04 -
Pour wet ingredients into dry, gently fold until just combined without overmixing to maintain tenderness.
05 -
Spread batter evenly in the prepared pan. Bake for 20 to 25 minutes until golden brown and a toothpick inserted in the center comes out clean.
06 -
Let cool slightly before slicing. Optionally, drizzle additional honey on top before serving for enhanced sweetness.
# Handy Tips:
01 -
Avoid overmixing the batter to keep the cornbread moist and tender. Toasting cornmeal lightly enhances its natural flavor.