Description
Savor this irresistible pumpkin cornbread paired with spiced honey butter Perfectly moist delightful its a musttry recipe for fall gatherings
1 cup all-purpose flour
1 cup cornmeal
½ cup brown sugar (or honey)
1 tablespoon baking powder
½ teaspoon salt
1 cup pumpkin puree
2 large eggs
½ cup milk (almond milk or oat milk works as substitutes)
¼ cup vegetable oil (or melted coconut oil)
1 teaspoon cinnamon
1 teaspoon vanilla extract
½ cup unsalted butter, softened
2 tablespoons honey
1 teaspoon cinnamon
Preheat your oven to 400°F (200°C).
Mix the all-purpose flour, cornmeal, brown sugar, baking powder, cinnamon, and salt in a large mixing bowl.
In another bowl, mix the pumpkin puree, eggs, milk, oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Pour the batter into a greased 9-inch baking pan or skillet. Bake for 25-30 minutes.
While your cornbread is baking, whip together softened butter, honey, and cinnamon until creamy.
Allow your cornbread to cool in the pan for about 10 minutes before transferring it to a wire rack.
- Prep Time: 15 minutes
- minutes: 10
- Cook Time: 30 minutes
- Category: Bread
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180 calories
- Sugar: 6 grams
- Fat: 7 grams
- Saturated Fat: 7 grams
- Carbohydrates: 28 grams
- Fiber: 1 gram
- Protein: 3 grams
