Pumpkin Cornbread
The fall twist on this classic southern dish combines the perfect fluffy texture of a melt-in-your-mouth cornbread with the nutty yet sweet flavor of a pumpkin bread.
Equipment
- 8 inch square baking dish
Ingredients
Pumpkin Cornbread Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup pumpkin puree
- 1 cup buttermilk
- 2 large eggs room temperature
- 1/4 cup butter melted
- 1 tablespoon fresh sage finely chopped
Honey Mustard Butter Ingredients
- 1/2 cup unsalted butter softened
- 2 tablespoons honey
- 2 tablespoons dijon mustard
- 1/4 teaspoons black pepper
Instructions
- Preheat the oven to 400°F. Spray or grease an 8 inch square baking dish. Set aside. In a large bowl, add cornmeal, flour, sugar, baking powder, salt, cinnamon and nutmeg. Whisk well to combine.
- In a separate bowl, add the eggs, pumpkin, buttermilk, melted butter, and stir until combined. Add the cornmeal mixture to the wet batter, fold together until combined, do not over mix. Sprinkle in the chopped sage and gently fold into batter.
- Pour batter into the prepared baking dish and use a spatula to even out the batter on top. Bake in the oven for 20-25 minutes. Check for doneness with a toothpick. Take the cornbread out of the oven and allow it to cool.
- While that cools, grab a bowl and add the softened butter, honey, dijon, and pepper. Mix together until combined. Once the cornbread has cooled, slice and serve slightly warm with the Honey Mustard Butter on the side. Enjoy!
Notes
Storage - Store the leftover pumpkin cornbread in an airtight container at room temperature for up to 3 days. Make sure the cornbread has cooled completely before covering.
If you want it to keep longer you can store it in the fridge for up to a week, or in the freezer for up to 3 months. Reheat in the microwave.
Nutrition
Calories: 373kcal | Carbohydrates: 41g | Protein: 7g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 287mg | Potassium: 340mg | Fiber: 3g | Sugar: 13g | Vitamin A: 3035IU | Vitamin C: 1mg | Calcium: 128mg | Iron: 2mg
Tried this Recipe? Pin it Today!Mention @LoveFromTheOven or tag #LFTORecipes!