Ingredients
Dry Ingredients
- 1 cup all-purpose flour (spooned and leveled)
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cinnamon
Wet Ingredients
- 1/3 cup unsalted butter (cut into tablespoon pieces)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup buttermilk (at room temperature)
- 1/3 cup honey
- 2 large eggs (at room temperature)
Instructions
- Preheat and prepare pan: Preheat your oven to 400°F (200°C). Line an 8×8-inch baking pan with parchment paper for easy removal and spray with nonstick cooking spray to prevent sticking. Set it aside.
- Browning the butter: Place the butter in a medium saucepan over medium heat. Stir often as the butter melts and begins to foam. Continue cooking for about 5 minutes until the butter turns a rich golden brown color and releases a nutty aroma. Immediately scrape the browned butter into a large mixing bowl and let it cool slightly.
- Mix dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, baking soda, kosher salt, pumpkin pie spice, and ground cinnamon until evenly combined.
- Combine wet ingredients: To the browned butter in the large mixing bowl, add the pumpkin puree, room temperature buttermilk, honey, and eggs. Whisk vigorously until the mixture is smooth and homogenous.
- Combine wet and dry: Gradually add the dry ingredients to the wet pumpkin mixture. Gently stir just until combined, being careful not to overmix to maintain a tender crumb.
- Bake the cornbread: Pour the batter into the prepared baking pan, smoothing the top lightly. Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool and serve: Remove the baked cornbread from the oven and allow it to cool in the pan. Once cool, cut into 12 squares. Serve warm with honey butter if desired for an extra touch of sweetness and richness.
Notes
- For best results, use fresh pumpkin puree rather than pumpkin pie filling, which contains added sugars and spices.
- Make sure the buttermilk and eggs are at room temperature to help the batter mix evenly and rise properly.
- Do not overmix the batter; fold gently to avoid a dense cornbread.
- Browned butter adds a deep, nutty flavor that elevates this cornbread — be sure not to burn it.
- This recipe can be easily doubled for a larger crowd; use a larger baking dish and adjust the baking time accordingly.
- Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to a week.
- Reheat slices gently in a microwave or toaster oven before serving.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
