Name: Pumpkin Cornbread
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 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 -; 1/2 c. butter, softened -; 2 tbsp. honey -; 1 tsp. salt -; 1/4 tsp. ground cinnamon -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Cornbread

1. Cooking spray, for pan -

2. 1 c. yellow cornmeal -

3. 1 c. all-purpose flour -

4. 1 tbsp. baking powder -

5. 1 tsp. ground cinnamon -

6. 1/4 tsp. ground nutmeg -

7. 1/2 tsp. baking soda -

8. 3/4 tsp. salt -

9. 1 c. pumpkin puree -

10. 1/2 c. sour cream -

11. 1/3 c. brown sugar -

12. 1/4 c. melted butter -

13. 2 eggs -

14. 1/2 c. butter, softened -

15. 2 tbsp. honey -

16. 1 tsp. salt -

17. 1/4 tsp. ground cinnamon -

How to cook deliciously - Pumpkin Cornbread

1. Stage

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. Stage

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. Stage

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.

4. Stage

In a medium bowl, whip butter, honey, salt, and cinnamon until fluffy. Serve with cornbread.