Preheat the oven to 220C/gas 7. Butter a baking tin about 20cm x 30cm and at least 5cm deep, and line with baking parchment.
Combine the cornmeal, flour, baking powder, salt and bicarbonate of soda in a large bowl. Whisk together the eggs, honey, buttermilk, milk and melted butter in another bowl or large jug. Pour the wet ingredients into the dry and mix until everything is just combined.
Add the chillies and pumpkin and gently mix, then pour the mixture into the prepared tin.
Bake for about 20 minutes or until the cornbread is golden and has shrunk slightly away from the sides of the tin. Cut into squares and serve warm.
River Cottage Winter's On the Way is available to buy on DVD