Pumpkin Cornbread
Delicious Pumpkin Cornbread with warm spices and a hint of sweetness, perfect for any gathering.
Equipment
- 9 x 9-inch baking pan
- Medium sauté pan
- Large mixing bowl
- spatula
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- 1 teaspoon fine sea salt
Wet Ingredients
- ½ cup unsalted butter browned
- 1 ⅓ cups pumpkin puree
- ⅓ cup honey
- 2 whole eggs
Instructions
Preparation
- Heat the oven to 400°F. Line a 9 x 9-inch baking pan with parchment paper.
- Melt the butter in the medium sauté pan over medium-high heat. Cook until it begins to foam and the solids turn golden brown, then pour into a bowl.
- In a large mixing bowl, whisk together the flour, cornmeal, baking powder, cinnamon, baking soda, and sea salt until combined.
- Create a well in the center of the dry ingredients, add the browned butter, pumpkin puree, honey, and briefly whisk until combined. Then add eggs and stir until fully mixed.
- Press the batter evenly into the prepared pan and bake for 20 minutes or until a toothpick comes out clean. Cool for at least 15 minutes.
- Slice, serve and enjoy!
Nutrition
Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 180mgPotassium: 180mgFiber: 1gSugar: 5gVitamin A: 1500IUVitamin C: 1mgCalcium: 20mgIron: 1mg
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