Pumpkin Cornbread With Honey-cinnamon Butter
Submitted by: dnoecker2002 (see all recipes) | Source: Family Recipe
- Servings: 9
- Prep Time: 20 min
- Cook Time: 25-30 min
- Total Time: 45-50 min
Ingredients:
| 1 cup | Flour |
| 1 Tbsp | Baking Powder |
| 1 tsp | Kosher Salt |
| ½ tsp | Ground Cinnamon |
| ¼ tsp | Ground Nutmeg |
| ½ cup | Brown Sugar |
| 1 cup | Cornmeal |
| 2 | Large Eggs |
| 1 cup | Pumpkin Puree |
| ¼ cup | Olive Oil |
| 1 Tbsp | Molasses |
| 1 stick | Butter, softened |
| 1 Tbsp | Honey |
| 1 tsp | Cinnamon |
Directions:
Preheat oven to 400 degrees. Grease 8" x 8" pan. Whisk together flour, baking powder, salt, spices, brown sugar, and cornmeal. In another bowl, lightly beat eggs and then stir in the pumpkin, oil, and molasses. Stir the wet ingredients into dry ingredients just until combined and pour into pan. Bake 25-30 minutes or until toothpick inserted into center comes out clean. Watch carefully last 10 minutes so it doesn't over bake. Mix the room temperature butter, honey and cinnamon until smooth.
Helpful Tips:
Refrigerate honey-cinnamon butter. Remove 30 minutes before serving with pumpkin-cornbread.
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