- 2 cups yellow cornmeal
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 eggs, beaten
- 1/4 cup corn oil
- 2 tablespoons honey
- 1 cup pumpkin puree
- 1 cup buttermilk
- 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.
- 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.
- Bake for 20 to 25 minutes, or until cornbread starts to pull away from the sides of the pan.