Pumpkin Cornbread

Pumpkin Cornbread


  • 4 tablespoons unsalted butter, divided use
  • 1 medium onion, finely chopped
  • 1 cup yellow cornmeal
  • 2/3 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons honey
  • 1 cup pumpkin puree (not pie filling)
  • 2 large eggs, slightly beaten
  • 3/4 cup buttermilk


  1. Heat oven to 400 degrees F.
  2. Heat 1 tablespoon butter in a small nonstick skillet over medium heat. Add onion; sauté for 5 minutes or until softened and golden brown.
  3. Combine cornmeal, flour, baking powder, baking soda, salt and pepper in a large bowl.
  4. Combine honey, pumpkin puree, eggs, buttermilk and onion in another bowl.
  5. Place remaining 3 tablespoons butter in 9 x 9 x 2-inch square baking pan. Place in oven until butter is melted. Swirl pan to coat with butter. Pour butter into pumpkin mixture; stir to combine.
  6. Add pumpkin mixture to dry ingredients. Stir just until evenly moistened.
  7. Pour into pan; smooth top.
  8. Bake in preheated oven for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
  9. Serve warm, cut into squares.

Yield: 9 servings