Cornbread is something my Grandma Bell made brilliantly and if you’re from the south, it’s usually savory not sweet. My Honey Pumpkin Cornbread Muffins are beautiflly balanced with great texture and I think she would have enjoyed them.
Combining pumpkin with cornbread is a sweet idea during the fall because it gives the cornmeal body and natural sweetness. This is not a pumpkin spice situation — just pure pumpkin creates an rustic flavor that makes these muffins more on the savory side. I used canned pumpkin because it has enough intensity to bring to the batter, while not overpowering the cornmeal.
It’s an easy recipe and would be nice on any holiday table or served for breakfast, brunch or lunch on the side. It makes a great muffin to dunk into soups, stews and other hardy recipes.
1 cup pumpkin
1/2 cup brown sugar
2 large eggs
1/3 cup vegetable oil
2 tablespoons honey
1 cup good cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk or 1 cup milk with 1 teaspoon vineyard
(Makes 10 Muffins)
- Preheat oven to 375 degrees. Line muffin pan with paper liners or spray with oil, set aside
- In a large bowl, whisk together pumpkin, brown sugar, eggs, oil and honey until smooth.
- Add cornmeal, flour, baking powder, baking soda and salt, whisk for 30 seconds and add buttermilk until just combined.
- Scoop into prepared pan and bake for 20-22 minutes. Let rest in pan 10 minutes. Enjoy!