Name: Pumpkin Cornbread
Prep time: 10 min
Cook time: 45 min
Yield: 16, 16 slices
Cuisine: American
Ingredients: ½ teaspoon ground ginger; ½ teaspoon ground cinnamon; 4 eggs; 2 cups milk; 1 teaspoon baking soda; 2 teaspoons salt; ½ teaspoon ground nutmeg; 3 cups cornmeal; 2 tablespoons baking powder; ½ cup unsalted butter (melted and slightly cooled); 1 cup unbleached all-purpose flour; 15 ounce canned pumpkin; 3-6 tablespoons honey (depending on how sweet you like your cornbread)

Pumpkin Cornbread

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This Pumpkin Cornbread is a fantastic spin on classic cornbread, made with pumpkin and spices. It is perfect for the holiday season.

By: Dashofsanity (via Dashofsanity)

Original Publish: Nov 1, 2016

Last Updated: Mar 1, 2026

Prep: 10 mins

Cook: 45 mins

Yields: 16, 16 slices

Nutrition Facts

251 kcalCalories

6 gProtein

35 gCarbs

9 gFat

Instructions

Preheat the oven to 375 F
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.