Hazel'S Pumpkin Cornbread

1. 1

   In a large bowl, stir together the cornmeal, baking powder and baking soda. Make a well in the center and pour in the eggs, oil, honey, pumpkin puree and buttermilk. Let the batter stand while you preheat the oven.

2. 2

   Preheat the oven to 425 degrees F (220 degrees C). Heat an 8 or 9 inch cast-iron skillet on the stovetop until hot. Coat with cooking spray, then pour in the cornbread batter.

3. 3

   Bake for 20 to 25 minutes, or until cornbread starts to pull away from the sides of the pan.

* Per serving · 4 servings · Values may vary.

No additional tips available.