Fall

Honey Pumkin Corn Bred

October 22, 2013
0 Ratings
Author Notes

Add pumpkin puree to sweeten up your cornbread —Peter Block @ Feed Your Soul Too

  • Serves 6 - 8
Ingredients
  • 1/4 cup Butter
  • 1/3 cup Sugar
  • 1 tablespoon Heny
  • 1 Egg
  • 1/4 teaspoon Baking Soda
  • 1/4 cup Pumpkin Puree
  • 1/4 teaspoon Salt
  • 1/2 cup Yellow Cornmeal
  • 1/2 cup All-purpose Flour
  • 1/2 cup Frozen Corn, thawed
  • 1/4 cup Buttermilk
In This Recipe
Directions
  1. Pre-heat the oven to 350 degrees.
  2. In a medium bowl, take the melted butter and combine with the sugar and honey.
  3. Whisk in the egg.
  4. Whisk in the baking soda, buttermilk and pumpkin purée.
  5. Add salt, cornmeal, and flour. Mix well but do not over do it.
  6. Mix in the corn. Add batter to a greased 8-inch baking dish. Pour in the corn and take your spatula to smooth out the mixture. The corn should be in the mix.
  7. Bake for 21 – 23 minutes, or until top is golden brown. Prick the center with a toothpick. It should come out clean. If not clean, continue to bake a couple of minutes at a time until the toothpick comes out clean.

See what other Food52ers are saying.

  • Peter Block @ Feed Your Soul Too
    Peter Block @ Feed Your Soul Too
  • lemax
    lemax
  • Muse
    Muse

4 Reviews

lemax December 30, 2013
Hello, I would love to make this cornbread but the measurement of buttermilk is not listed in the ingredients. Could you let me know... Thank you kindly and Happy New Year
 
Author Comment
Peter B. December 30, 2013
I just fixed the recipe. It uses 1/4 cup of buttermilk. Let me know how it turns out. Happy new year to you as well.
 
Muse October 23, 2013
A nice, hot piece of Honey Pumpkin Corn Bread and a steaming cup of freshly-brewed coffee...delightful! Thank you for your recipe...this one is definitely a keeper! Peace, Light and Love.
 
Author Comment
Peter B. October 23, 2013
I like your idea. served it with Creole Chili - a spin on the classic gumbo