the gingered whisk

pumpkin

Main Ingredient

Pumpkin Cornbread ▢ 1 cup cornmeal ▢ 1 cup all purpose flour ▢ 2 teaspoons pumpkin spice ▢ 2 teaspoons baking powder ▢ 3/4 teaspoon salt ▢ 1/2 teaspoon baking soda ▢ 1 cup pumpkin puree ▢ 1/2 cup sour cream ▢ 1/2 cup brown sugar ▢ 1/4 cup unsalted butter, melted ▢ 2 eggs Honey Cinnamon Butter ▢ 1/2 cup unsalted butter, room temperature ▢ 2 Tablespoons honey ▢ 1 teaspoon salt ▢ 1/4 teaspoon pumpkin spice

Ingredients

Yield

9 Servings

PREP

10-Minutes

Total Time

40-Minutes

Level

Quick & Easy

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

Enjoy!

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