Honey-Pumpkin Cornbread

By: Marge Perry & David Bonom


1 1/2 cups of all-purpose flour
1 1/4 cups of yellow cornmeal
3 tablespoons of sugar
1 1/2 teaspoons of baking powder
1/4 teaspoon of baking soda
1/2 teaspoon of sea salt
1 cup of canned pumpkin puree
2 large eggs at room temperature
5 tablespoons of unsalted butter melted
4 tablespoons of honey
1/3 cup of buttermilk
1 tablespoon of grated orange zest


  1. Preheat the oven to 400°F. Lightly butter a Circulon 9-Inch Square Cake Pan.
  2. Combine the flour, cornmeal, sugar, baking powder, baking soda and salt in a bowl. Whisk together the pumpkin puree, eggs, butter, honey, buttermilk and orange zest in a separate bowl. Stir the flour mixture into the pumpkin mixture until moistened; transfer to the prepared baking pan.
  3. Bake until the cornbread pulls away from the sides of the pans and a toothpick inserted into the center comes out clean, 20-22 minutes. Cool in the pan 5 minutes. Remove from the pan and cook on a wire rack at least 10 minutes before cutting.