Pumpkin Cornbread

foodie by Roxy Bentsen Faulkner

The perfect fall cornbread for all of you pumpkin lovers like me.

 

TOTAL TIME: 
PREP: 
LEVEL: EASY
SERVES: 8-10

INGREDIENTS

FOR THE CORNBREAD
  • Cooking spray, for pan
  • 1 c. yellow cornmeal
  • 1 c. all-purpose flour
  • 1 tbsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/2 tsp. baking soda
  • 3/4 tsp. salt
  • 1 c. pumpkin puree
  • 1/2 c. sour cream
  • 1/3 c. brown sugar
  • 1/4 c. melted butter
  • 2 eggs
FOR THE WHIPPED HONEY BUTTER
  • 1/2 c. butter, softened
  • 2 tbsp. honey
  • 1 tsp. salt
  • 1/4 tsp. ground cinnamon

DIRECTIONS

  1. Preheat oven to 400° and grease a 9” square baking dish with cooking spray. In a large bowl, whisk together cornmeal, flour, baking powder, cinnamon, nutmeg, baking soda and salt.
  2. In a separate medium bowl, whisk together pumpkin puree, sour cream, brown sugar, and melted butter until smooth. Add eggs one at a time, beating well between each addition. Pour over the dry ingredients and stir until just combined.
  3. Spread batter in prepared baking dish and bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool before slicing into squares.

 

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