Description
This pumpkin cornbread is a delicious and moist treat, perfect for the fall season.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup pumpkin puree
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup unsalted butter, melted
- 1/2 cup unsalted butter, softened
- 1/4 cup honey
- 1 teaspoon ground cinnamon
- Pinch of salt
Instructions
- Preheat oven to 400°F (200°C). Grease a 9-inch square baking pan or cast-iron skillet.
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, combine the pumpkin puree, brown sugar, granulated sugar, eggs, buttermilk, and melted butter. Mix until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter will be slightly lumpy.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes before slicing.
- While the cornbread bakes, prepare the honey cinnamon butter. In a small bowl, beat together the softened butter, honey, cinnamon, and a pinch of salt until smooth and creamy.
- Serve the warm pumpkin cornbread with a generous dollop of honey cinnamon butter.
Notes
- This cornbread pairs well with soups and stews.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 10g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg