Pumpkin Cornbread with Cinnamon Honey Butter

image credit www.cookingclassy.com


  1. 1 cup (140g) all-purpose flour
  2. 1 cup (170g) cornmeal
  3. 1 tsp baking powder
  4. 1/2 tsp baking soda
  5. 1/2 tsp salt
  6. 1/2 tsp ground cinnamon
  7. 1/2 tsp ground ginger
  8. 1/4 tsp ground nutmeg
  9. 1/4 tsp ground cloves
  10. 1/2 cup (110g) packed light-brown sugar
  11. 1/4 cup (56g) unsalted butter, melted
  12. 1 cup (244g) canned pumpkin
  13. 1/2 cup (122g) sour cream
  14. 2 large eggs

Whipped Cinnamon Honey Butter
  1. 1/2 cup (113g) salted butter
  2. 1/3 cup (105g) honey
  3. 1/4 cup (30g) powdered sugar
  4. 1 tsp ground cinnamon


  1. Preheat oven to 375 degrees.
  2. For the cornbread: In a mixing bowl whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves for 20 seconds. Make a well in center of flour mixture then set aside.
  3. In a separate mixing bowl, add brown sugar and break up sugar with fingertips until no clumps remain. Add in melted butter and pumpkin and whisk to combined.
  4. Mix in sour cream and eggs until well blended. Pour mixture into well in flour mixture then fold with a rubber spatula just until combined and no streaks of flour remain.
  5. Spray an 8 by 8 inch baking dish with non-stick cooking spray and pour batter into pan. Spread batter into an even layer.
  6. Bake in preheated oven until toothpick inserted into center comes out free of batter, about 25 - 30 minutes. Cool slightly on a wire rack then cut into squares.
  7. For the cinnamon honey butter: In a mixing bowl (or using a stand mixer) whip butter with an electric hand mixer until smooth.
  8. Add in honey, powdered sugar and cinnamon and mix on low speed until combined, then increase to high speed and whip until light and fluffy, about 2 - 3 minutes.

For more detail www.cookingclassy.com

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