Honey-Pumpkin Cornbread
By Marge Perry & David Bonom
Pumpkin not only adds wonderful flavor to this cornbread, it also gives it a moist, tender crumb and beautiful orange hue.
- Course: Side Dish
INGREDIENTS
- All Purpose Flour
- Baking powder
- Baking soda
- buttermilk
- canned pumpkin puree
- grated orange zest
- Honey
- large eggs
- Sea salt
- sugar
- unsalted butter
- Yellow cornmeal
DIRECTIONS
- Preheat the oven to 400°F. Lightly butter a 9-inch square-baking pan.
- Combine the flour, cornmeal, sugar, baking powder, baking soda and salt in a bowl. Whisk together the pumpkin puree, eggs, butter, honey, buttermilk and orange zest in a separate bowl. Stir the flour mixture into the pumpkin mixture until moistened
- Bake until the cornbread pulls away from the sides of the pans and a toothpick inserted into the center comes out clean, 20-22 minutes. Cool in the pan 5 minutes. Remove from the pan and cook on a wire rack at least 10 minutes before cutting.
