Description
A deliciously moist pumpkin cornbread served with sweet honey butter, perfect for fall gatherings.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/4 cup honey
- 1/4 cup melted butter
- 1 cup milk
- 2 large eggs
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix together the flour, cornmeal, sugar, baking powder, and salt.
- In another bowl, whisk together the pumpkin puree, honey, melted butter, milk, and eggs.
- Combine the wet ingredients with the dry ingredients until just mixed.
- Pour the batter into a greased baking dish.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- While the cornbread is baking, prepare the honey butter by mixing softened butter with honey.
- Once the cornbread is done, let it cool slightly before serving with honey butter.
Notes
- For a spicier flavor, add cinnamon or nutmeg to the batter.
- Store leftovers in an airtight container for up to 3 days.
- This cornbread pairs well with soups and stews.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Pumpkin Cornbread, Honey Butter, Fall Recipes, Cornbread Recipe