the gingered whisk

Pumpkin  Cornbread

“This pumpkin cornbread is the perfect fall side dish – infused with real pumpkin, fall spices, and brown sugar, it's the perfect savory-sweet bread you crave.”

- The Gingered Whisk

Pumpkin

Key Ingredient

Pumpkin Cornbread – cornmeal – all purpose flour – pumpkin spice – baking powder – salt – baking soda – pumpkin puree – sour cream – brown sugar – unsalted butter, melted – eggs Honey Cinnamon Butter – unsalted butter, room temperature – honey – salt – pumpkin spice

Ingredients

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EASY Pumpkin Cornbread Recipe

Yield

9 Servings

Prep Time

10 Minutes

Total Time

40 Minutes

1. Preheat the oven to 400 F. 2. Prepare a 9” square baking pan by coating it with butter or cooking spray. Set aside.

Preheat & Coat:

3. In a medium mixing bowl, whisk together the cornmeal, four, pumpkin spice, baking powder, salt, and baking soda.

Whisk:

4. In a large mixing bowl, whisk together the pumpkin puree, sour cream, brown sugar, melted butter and eggs.

Whisk:

5. Gently fold the flour mixture into the pumpkin mixture, mixing until just combined.

Fold:

6. Pour the batter into the prepared pan and spread it evenly out.

Spread the Batter:

7. Bake in a preheated oven for about 20-30 minutes, or until a toothpick inserted in the center comes out clean.

Bake:

8. Cool in the pan for 10-15 minutes.

Cool:

9. Cut into squares and serve with honey cinnamon butter.

Top with Cinnamon Butter:

1. In a small mixing bowl, combine togeether the room temperature butter, honey, salt, and pumpkin spice seasoning mix.

Easy Honey  Cinnamon Butter

2. Store any leftovers in an airtight container for 1-3 days. You can leave it on the counter! Or store it in the fridge for longer, but it will harden up.

Easy Honey  Cinnamon Butter

Visit The Gingered Whisk for more notes and tips on making the BEST Pumpkin Cornbread!

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Enjoy!

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