I grew up in the part of the country where cornbread is not only a staple, but comes often in two forms: sweet like a cupcake, or savory and spicy (cheddar jalapeño cornbread anyone? Always.) And as a kid, my little southern born self was not a fan of either styles. I will never forget the now deeply embedded in our family history story of how every time I went to see my great-grandmother at her home in Somerset, KY she’d get so excited to tell me that she made cornbread. Specifically for me. Which meant that unfortunately every time I had to tell her (remind her) “grandma…. I don’ t like cornbread”. At some point, I started lying and saying thank you to keep the peace and her spirits high, and then passing my piece quickly when she wasn’t looking under the table to my twin brother who DID love cornbread and was always happy to have a double serving. It wasn’t that I didn’t like my grandma’s cornbread the way I loooooved her biscuits. It was just that I wasn’t a particular fan of any cornbread.
As I grew up, I came around to the idea of cornbread. But really honestly, only the sweet kind. I mean besides the cornmeal aspect, it was like I was eating dessert with dinner and I couldn’t argue with that logic. To this day, I will argue that the best cornbread has a little sugar or sweetener added. As someone who is on a refined sugar free journey though, that now often comes in forms of natural sugar, like molasses, maple, and honey; honey being the direction I take this one.
And while it’s not Autumn or Fall right now per-se, it is the clean out your pantry spring cleaning season, and my pantry had fall staples lingering. I couldn’t think of a better use for my remaining can of pumpkin puree than a fall/autumn coded sweet cornbread before winter truly ends and spring starts.
Pumpkin actually does this batter a favor, not just in flavor but in texture. Not only does it act as a binder alongside the egg, but it helps lighten the overall loaf and maintain moisture. Pairing it with cinnamon and honey only made absolute sense, just like how cinnamon is the ultimate spice added to many pumpkin flavored or themed foods. (I see you PSL season, and I can’t wait for you to come back soon).
This came together like most cornbreads do, whether you are making it from scratch like the recipe below or modifying it with a pre-made dry mix (like Jiffy’s).
Pumpkin cornbread makes for an excellent chili or spiced stew side, a mid-day snack, or even warmed up and sliced with a scoop of ice cream for a southern fall themed easy dessert. I would also argue that it might even work if you wanted to turn leftover slices into a sort of French toast or bread pudding dessert, bringing a unique take to a classic!
Regardless, its best served same day, and due to the moisture levels in it will perish within 2-3 days so eat or make a plan for it promptly for that reason. This freezes very well and would be easy to re-heat in a toaster oven or on a baking sheet in the oven if needed.
Honey Cinnamon Pumpkin Cornbread (No Refined Sugar)
Equipment
- 9×5-inch loaf pan
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula or wooden spoon
- Measuring cups and spoons
- Wire cooling rack
Ingredients
- Dry Ingredients
- 1 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg optional
- Wet Ingredients
- 1 15 oz can pumpkin purée
- 2 large eggs
- 1/2 cup milk any kind
- 1/2 cup honey
- 1/4 cup neutral oil or melted butter
- 1 teaspoon vanilla extract optional
Instructions
- Preheat to 350°F. Grease and line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together pumpkin purée, eggs, milk, honey, oil (or melted butter), and vanilla until smooth.
- Pour wet ingredients into dry ingredients and gently mix until just combined. Do not overmix. Batter will be thick but spreadable.
- Transfer batter to prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- If the top browns too quickly, loosely tent with foil during the last 15–20 minutes.
- Let cool in the pan for 15 minutes, then transfer to a wire rack. Allow to cool at least 30–45 minutes before slicing.
Notes
Honey adds moisture, so this loaf stays soft for days.
If batter feels too thick, add 1–2 tablespoons milk.
If you want more structure for super clean slices, add 2 tablespoons extra flour.
Best served warm with butter and a drizzle of honey.
Toast leftovers in a skillet for next-level texture.