READY IN 30 mins

Hazel's Pumpkin Cornbread

Read Reviews (7)

"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." — HazelW

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.
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.

Kitchen-Friendly View

PREP 10 mins
COOK 20 mins
READY IN 30 mins

Reviews More Reviews

Most Helpful Positive Review

Mar 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!

—Sam Nemati

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Most Helpful Critical Review

Feb 04, 2006

Needed more sweetener or some seasoning.

—Mariah

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11 Ratings

Nov 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.

—MrQuiggles

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Nov 02, 2006

it was dry, and a tad dull

—MaraAllen

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Sep 20, 2008

use more honey and a lot of sugar , i use 1/4 cup of honey and 1/4 cup of dark sugar .

—aprilsweet

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Dec 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.

—Marci

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Sep 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!

—historybooks

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Nutrition

Calories
245 kcal
12%

Carbohydrates
35.7 g
12%

Cholesterol
54 mg
18%

Fat
9.1 g
14%

Fiber
2.7 g
11%

Protein
5.6 g
11%

Sodium
256 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Hazel's Pumpkin Cornbread

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 245
Calories from Fat: 82

% Daily Value *
Total Fat 9.1g 14 %
Saturated Fat 1.5g 8 %
Cholesterol 54mg 18 %
Sodium 256mg 10 %
** Potassium 118mg 3 %
Total Carbohydrates 35.7g 12 %
Dietary Fiber 2.7g 11 %
Protein 5.6g 11 %
Sugars 7.5g
Vitamin A 96 %
Vitamin C < 1 %
Calcium 9 %
Iron 20 %
** Thiamin 26 %
** Niacin 20 %
** Vitamin B6 6 %
** Magnesium 6 %
** Folate 45 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.