Hazel's Pumpkin Cornbread

Rating: 2.62 stars
13 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 5

I was wondering what to do with the last cup of pumpkin puree that wouldn't fit into my freezer container, and a voice in my head said 'put it in cornbread!' I must have a Muse because this is better than my cornbread has ever been. If your pumpkin is on the wet side, reduce the buttermilk a bit. It's a good idea to let the batter sit 10 to 20 minutes before baking to soften the cornmeal. This can also be baked in a greased cake pan (9-inch square) at 400 degrees F.

By HazelW

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • In a large bowl, stir together the cornmeal, baking powder and baking soda. Make a well in the center and pour in the eggs, oil, honey, pumpkin puree and buttermilk. Let the batter stand while you preheat the oven.

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  • Preheat the oven to 425 degrees F (220 degrees C). Heat an 8 or 9 inch cast-iron skillet on the stovetop until hot. Coat with cooking spray, then pour in the cornbread batter.

  • Bake for 20 to 25 minutes, or until cornbread starts to pull away from the sides of the pan.

Nutrition Facts

Per Serving:
245 calories; protein 5.6g; carbohydrates 35.7g; fat 9.1g; cholesterol 47.7mg; sodium 255.9mg. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Sam Nemati
Rating: 5 stars
03/16/2010
This was very good! BUT add to it... - 1/2 c. more milk - 1/2 c. honey (instead of 2 Tb.) - 1 Tb. Pumpkin Spice - 1/2 tsp Salt Bake in a normal greased pan for 20 minutes. Good idea! Read More
Helpful
(18)

Most helpful critical review

Mariah
Rating: 1 stars
02/05/2006
Needed more sweetener or some seasoning. Read More
Helpful
(24)
13 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 5
Reviews:
Most Helpful Most Positive Least Positive Newest
Mariah
Rating: 1 stars
02/04/2006
Needed more sweetener or some seasoning. Read More
Helpful
(24)
Sam Nemati
Rating: 5 stars
03/15/2010
This was very good! BUT add to it... - 1/2 c. more milk - 1/2 c. honey (instead of 2 Tb.) - 1 Tb. Pumpkin Spice - 1/2 tsp Salt Bake in a normal greased pan for 20 minutes. Good idea! Read More
Helpful
(18)
MrQuiggles
Rating: 1 stars
11/20/2006
This is without a doubt the WORST cornbread I have ever tasted... Tasteless and just plain awful. If there was a zero star category that still would be too good. Don't even waste your ingredients on this recipe I guarantee you too will be very disappointed. Read More
Helpful
(15)
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MaraAllen
Rating: 1 stars
11/02/2006
it was dry and a tad dull Read More
Helpful
(10)
aprilsweet
Rating: 3 stars
09/21/2008
use more honey and a lot of sugar i use 1/4 cup of honey and 1/4 cup of dark sugar. Read More
Helpful
(6)
Marci
Rating: 3 stars
12/03/2010
To be fair I did not follow this recipe to the t. I used applesauce in place of the oil. This made the recipe healthier and moist (some reviewers say it is dry as written) but unfortunately the bread was still pretty flavorless. It tasted closer to a plain polenta than a cornbread. If I ever attemp to make it again I will replace part of the cornmeal with whole wheat pastry flour. Read More
Helpful
(3)
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historybooks
Rating: 4 stars
09/29/2010
Pretty good! I added more pumpkin spice buttermilk and honey in the same amounts as the reviewer above me. I also added a fourth cup white sugar. Timidly sweet with the improvments can't imagine what it tasted like without them! I had them with porkchops and broccoli! Read More
Helpful
(2)
sleslie
Rating: 3 stars
11/21/2019
Needs salt and maybe onion or other seasoning. Read More
Kerrlee
Rating: 3 stars
12/02/2017
Nice but needed salt. Read More
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