Pumpkin Cornbread

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Recipe from Two Peas and Their Pod

This Pumpkin Cornbread is soft, moist, and perfectly spiced with warm fall flavors. Browned butter and honey make it extra special. It’s the perfect cozy side dish for soups, chili, or holiday dinners.

Prep Time10

Cook Time25

Total Time35

Course: Bread

Cuisine: American

Keyword: brown butter, cornbread, pumpkin

Servings:

Calories: 167kcal

Ingredients

1/3 cup unsalted butter, cut into tablespoon pieces
1 cup all-purpose flour, spooned and leveled
1 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon
1 cup pumpkin puree, not pumpkin pie filling
1/2 cup buttermilk, at room temperature
1/3 cup honey
2 large eggs, at room temperature

Instructions

Preheat oven to 400 degrees F. Line a 8x8-inch baking pan with parchment paper and spray with nonstick cooking spray. Set aside.
Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 minutes. Scrape the browned butter into a large mixing bowl and let cool slightly.
In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
Add the pumpkin, buttermilk, honey, and eggs to the bowl with the browned butter. Whisk until smooth.
Add the dry ingredients to the pumpkin mixture. Gently stir until combined, don’t over mix.
Pour the batter in the prepared pan and bake for 20 to 22 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool.
Remove from the oven and let cool. Cut into squares and serve with honey butter, if desired.

Notes

How to Store:

Room Temperature: Store in an airtight container for up to 3 days.
Freezer: Wrap individual squares tightly in plastic wrap and freeze for up to 3 months. Thaw at room temp or reheat gently.

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