Pumpkin cornbread

Today I was on a roll, I didn’t want to just stop at the pumpkin smoothie. So after school I went to the store to buy some extra ingredients that I needed and went to the kitchen.


  • 1 cup of milk
  • 1 cup of flour
  • 1/4 cup of honey
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 2 eggs
  • 1 1/4 cup of cornmeal
  • 1/4 cup of sugar
  • 1 teaspoon of butter
  • 1 cup of pumpkin puree
  • A dash of ground cloves and nutmeg

I went to Publix and surprisingly they had some organic items that I just had to purchase.


I combined all the ingredients and preheated the oven to 425 degrees.


I left it in there for about 40 minutes.


It came out well, I was so excited to try it I didn’t even let it cool down. Buttttttttt to me it was missing something, I should have made it a little sweeter.I wanted it to be out of this world, like the talk of the town type of cornbread, a deep southern style PERFECT cornbread. This one wasn’t bad but I think I will definitely try again for Thanksgiving.

I didn’t make the pumpkin butter yet, that’s up next and maybe I’ll spread the butter on the cornbread and then it’ll be perfect.

Well we shall see.

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