Pumpkin Cornbread

Cornbread is a crumbly, savory side we love any time of the year, but this pumpkin version is a fall dream. Classic cornbread gets an autumn upgrade with the addition of pumpkin puree and warming spices like cinnamon and nutmeg, making it an ideal side for Thanksgiving (or a base for cornbread stuffing!)

Ingredients

FOR THE CORNBREAD

• Cooking spray, for pan
• 1 c. yellow cornmeal
• 1 c. all-purpose flour
• 1 tbsp. baking powder
• 1 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/2 tsp. baking soda
• 3/4 tsp. salt
• 1 c. pumpkin puree
• 1/2 c. sour cream
• 1/3 c. brown sugar
• 1/4 c. melted butter
• 2 eggs

FOR THE WHIPPED HONEY BUTTER

• 1/2 c. butter, softened
• 2 tbsp. honey
• 1 tsp. salt
• 1/4 tsp. ground cinnamon

Directions

1. Step 1Preheat oven to 400° and grease a 9” square baking dish with cooking spray. In a large bowl, whisk together cornmeal, flour, baking powder, cinnamon, nutmeg, baking soda and salt.
2. Step 2In a separate medium bowl, whisk together pumpkin puree, sour cream, brown sugar, and melted butter until smooth. Add eggs one at a time, beating well between each addition. Pour over the dry ingredients and stir until just combined.
3. Step 3Spread batter in prepared baking dish and bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool before slicing into squares.
4. Step 4In a medium bowl, whip butter, honey, salt, and cinnamon until fluffy. Serve with cornbread.