Description
This delicious pumpkin cornbread is perfect for fall and pairs wonderfully with cinnamon honey butter.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup milk (or non-dairy milk)
- 1/3 cup melted butter (or oil)
- 2 large eggs
- 1/2 cup softened butter (for cinnamon honey butter)
- 1/4 cup honey
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 400°F (200°C).
- Grease an 8-inch square baking dish or a cast-iron skillet with butter or cooking spray.
- In a large mixing bowl, whisk together cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix together pumpkin puree, milk (or non-dairy milk), melted butter (or oil), and eggs until well combined.
- Pour the wet ingredients into the dry ingredients and gently fold them together until just combined.
- Pour the batter into the prepared dish, spreading it evenly.
- Place it in the preheated oven and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- While the cornbread is baking, mix softened butter, honey, and cinnamon in a small bowl until smooth and creamy.
- Once the cornbread is done, let it cool in the pan for about 10 minutes. Cut into squares and serve warm with the cinnamon honey butter spread on top.
Notes
- Store any leftover cornbread in an airtight container for up to 3 days.
- This cornbread goes excellent with soups and chili.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breads
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg