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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
- 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.
- 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.
- 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.
- Step 4In a medium bowl, whip butter, honey, salt, and cinnamon until fluffy. Serve with cornbread.