Uploaded November 2015 | Updated September 2026, 2 days ago
Little Elle and I love baking together and she loves milk. So I wanted to spice up the traditional cornbread with this flavorful spiced pumpkin cornbread, washed down with a cold glass of milk of course.
For more great food and milk pairings, visit gotmilk.com
Recipe
1-1/2 cups white whole wheat flour
1 cup yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup pumpkin puree
2 large eggs
1/4 cup vegetable oil
1/4 cup honey
1/4 cup plain yogurt
3/4 cup buttermilk
Directions:
Preheat oven to 400F.
Grease a 9-in pie pan (OR an 8-in square baking pan) and set aside.
In a large bowl, combine flour, cornmeal, baking powder, baking soda, salt, and pumpkin pie spice.
In a separate large bowl, whisk pumpkin, eggs, oil, honey, yogurt, and buttermilk until smooth.
Combine.
Evenly spread batter into prepared pan.
Bake cornbread at 400F 25-30 minutes or until cornbread is golden-brown and a toothpick tests done.
Cool cornbread 10-15 minutes on a wire cooling rack
Little Elle and I love baking together and she loves milk. So I wanted to spice up the traditional cornbread with this flavorful spiced pumpkin cornbread, washed down with a cold glass of milk of course.
For more great food and milk pairings, visit gotmilk.com
Recipe
1-1/2 cups white whole wheat flour
1 cup yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup pumpkin puree
2 large eggs
1/4 cup vegetable oil
1/4 cup honey
1/4 cup plain yogurt
3/4 cup buttermilk
Directions:
Preheat oven to 400F.
Grease a 9-in pie pan (OR an 8-in square baking pan) and set aside.
In a large bowl, combine flour, cornmeal, baking powder, baking soda, salt, and pumpkin pie spice.
In a separate large bowl, whisk pumpkin, eggs, oil, honey, yogurt, and buttermilk until smooth.
Combine.
Evenly spread batter into prepared pan.
Bake cornbread at 400F 25-30 minutes or until cornbread is golden-brown and a toothpick tests done.
Cool cornbread 10-15 minutes on a wire cooling rack
