Description
A deliciously moist pumpkin cornbread served with a sweet cinnamon honey butter, perfect for fall gatherings.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup milk
- 2 large eggs
- 1/4 cup melted butter
- 1/2 cup honey
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- In a large bowl, mix together the cornmeal, flour, sugars, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, whisk together the pumpkin puree, milk, eggs, and melted butter.
- Combine the wet ingredients with the dry ingredients and stir until just combined.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- While the cornbread is baking, prepare the cinnamon honey butter by mixing together the softened butter, honey, and cinnamon in a small bowl.
- Once the cornbread is done, let it cool slightly before serving with the cinnamon honey butter.
Notes
- For a richer flavor, use brown butter instead of regular melted butter.
- This cornbread can be stored in an airtight container for up to 3 days.
- Serve warm for the best taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg