Moist Pumpkin Cornbread Recipe

This moist pumpkin cornbread combines autumn spices with a tender crumb—perfect alongside soups or as a sweet snack.

40 min Serves 9 Medium American

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Start by preheating the oven to 350°F and greasing a 9x9-inch pan. Whisk together dry ingredients, then combine wet ingredients separately. Mix wet into dry until just combined, then bake for 30-35 minutes. Serve warm with butter and honey.

Directions

Set your oven to 350°F and coat a 9x9-inch baking dish with nonstick spray.

In a big bowl, combine the flour, cornmeal, brown sugar, baking powder, salt, pumpkin spice, and cinnamon by whisking.

In a separate bowl, mix together the pumpkin puree, melted butter, milk, honey, and eggs until the mixture is smooth.

Pour the wet mixture into the dry ingredients and stir gently until just blended; a few lumps are fine.

Pour the batter into the greased pan and bake for 30 to 35 minutes. The cornbread is done when a toothpick inserted in the center comes out clean or with just a few crumbs clinging. Cut into squares and serve warm, with butter and honey if desired.