Honey Pumpkin Cornbread

  

When October comes around, I start thinking of all the recipes I can make with pumpkin.  Last year I wanted to make Honey Pumpkin Cornbread and never got around to making it.  For me, making any kind of cornbread other than the traditional is stepping out of the box, but I must say, it is absolutely delicious.


I couldn't decide to go all from scratch or use a self-rising corn meal mix, and I always like to use a whole can of canned pumpkin puree.  It seems 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 easily could be made as a savory cornbread. The combination of the pumpkin and honey went really well with the Chicken & Rice Soup I made the same day.


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

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

If you are a tradition cornbread person or not, step out of the box and make some of this delicious cornbread yourself.  Enjoy!





Honey Pumpkin Cornbread

  • 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

Heat oven to 400 degrees F.  Pour oil in a cast iron skillet; set aside.  In a bowl, add cornmeal mix and pumpkin pie spice,  Stir with a wire whisk to incorporate; set aside.

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

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

Heat iron skillet until oil is hot but not smoking.  Pour batter into hot skillet and immediately place 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.

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9 comments :

  1. Oh my gracious that sounds delightful. Looks inviting too. Thanks for sharing your creativity. Pinning for now, but MUST make this soon.

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  2. I love this twist on cornbread! And so pretty baked in cast iron :)

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    1. Thank you Liz…it is pretty tasty.

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  3. I have NEVER in my life heard of anything like this! I am so trying it and sharing on my SM! Coming to you from Freedom Fridays!

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    1. Thank you for stopping Ronda…hope you come back soon!

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  4. This looks tasty! I've never heard of self-rising cornmeal--we usually grind our own cornmeal. Any ideas on how much baking soda/powder I would need to add if I use my own cornmeal?

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  5. OH my jeepers this sounds so genius and so yummy!! I'm pinning this one for thanksgiving, and I can't wait to try it! So glad I saw it at Treasure Box Tuesday :)
    ~April

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  6. Hi Kay,
    Your Honey Pumpkin Cornbread looks delicious, I can't wait to try this recipe, what a great idea. Hope you are staying warm and cozy on this cold day and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  7. Thank you for joining the fun at the Christmas Cookie Swap Linky Party. I have pinned your yumminess xo

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