I love, love, love cornbread. Especially with soups, chili and even just jam. My son, Madden got the same love.
My sister recently made some Roasted Butternut Squash Cornbread and took it to a party where it was a huge hit. That weekend on our weekly Saturday Starbucks date she was still raving about it and said you need to get it on your blog. Well, I didn’t have the patience to roast butternut squash that day so I just substituted it for pumpkin. And it turned out delicious!
I love that it is so festive as well. This time of year it is pumpkin everything so why not make pumpkin cornbread, right?!
I can’t wait to add this to my Thanksgiving spread this year and have my sister try it out. Maybe we should have a cornbread show-down, now that sounds fun.
Enjoy! XOXO San
- 3 cups cornmeal
- 1 cup unbleached all-purpose flour
- 2 tsp salt
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- 2 tbsp baking powder
- 1 tsp baking soda
- 15 ounce canned pumpkin
- 4 eggs
- 3--6 tbsp honey*
- 2 cups milk
- ½ cup (113g) unsalted butter, melted and slightly cooled
Preheat the oven to 375 F (190 C).
Spray 2 - 9 x 5 loaf pans with cooking oil or line with parchment paper for easy removal.
In a large bowl, mix together the cornmeal, flour, salt, nutmeg, cinnamon, ginger, baking powder, and baking soda. Set aside.
In another large bowl, whisk together the pumpkin, eggs, and honey until well combined. Add in the milk and butter and whisk until combined.
Mix together the dry ingredients with the wet ingredients until well combined.
Divide batter in between the two pans.
Bake the cornbread for 45--55 minutes, or until a toothpick inserted in the middle comes out clean.
Cool bread on a baking rack for 10-15 minutes, then remove from bread pan.
Serve immediately with butter or cool completely and wrap in Saran wrap or Ziplock bag to serve later.