Pumpkin cornbread

By Bianca Osbourne
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This ultimate fall cornbread is a must-try this season. Made with pumpkin puree, honey, cornmeal, and butter, you'll be making this bread all season long.



Pumpkin Bread

  • 1 cup drained pumpkin purée, canned or made from 1 pound fresh pumpkin
  • 1 cup low-fat milk
  • 2 tbsp extra virgin olive oil
  • 1 tbsp mild honey, such as clover
  • 2 eggs
  • 1 1/2 cups stone ground yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 tbsp unsalted butter


  1. Heat the oven to 400 degrees, and place inside a nine inch cast iron skillet or a two quart baking dish.
  2. Whisk together the pumpkin purée, milk, olive oil, honey and eggs.
  3. Place the cornmeal in a large bowl, and sift in the flour, baking powder, baking soda and salt.
  4. Stir the dry ingredients into the wet ingredients and mix together. Do not overwork.
  5. Remove the baking dish or pan from the oven, and add the butter. When it has melted completely, brush the sides of the pan with a pastry brush; tip the excess melted butter into the batter, and quickly mix it in. Scrape the batter into the hot pan, and return it to the oven.
  6. Bake for 35 to 40 minutes until a tester comes out clean. Remove from the oven, and allow to cool in the pan for at least 20 minutes before serving. 
  7. Slice and serve. Enjoy!

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