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Pumpkin Cornbread

Pumpkin cornbread baked in a cast iron skillet for a tender, golden-orange crumb with caramelized edges. The lightly spiced batter uses pumpkin puree, then gets served warm 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: 310
Ingredients Equipment Method Notes

Ingredients
  

Cornbread
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 0.333 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 whipped honey butter

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

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

Notes

For the best texture, stop mixing as soon as the dry streaks disappear—overmixing can make cornbread tough. Store leftovers tightly wrapped in the refrigerator for up to 4 days and rewarm in a 300F oven for 5-8 minutes. Freezing is yes: freeze slices for up to 2 months and thaw overnight in the fridge. For a dairy-light swap, use lactose-free milk and a plant-butter alternative for the honey butter.