1 1/2 cups all-purpose flour
1 1/4 cups yellow cornmeal
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
1 cup canned pumpkin puree
2 large eggs, at room temperature
5 tablespoons unsalted butter, melted
4 tablespoons honey
1/3 cup buttermilk
1 tablespoon grated orange zest
- Preheat the oven to 400°F. Lightly butter a 9-inch square cake pan.
- 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 cake pan.
- 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.