The perfect cornbread to serve with dinneron a cool autumn evening.
Recipe: Pumpkin Cornbread
4 tablespoons unsalted butter, divideduse1 medium onion, finely chopped1 cup yellow cornmeal2/3 cup all-purpose flour1 tablespoon baking powder1/2 teaspoon baking soda3/4 teaspoon salt1/4 teaspoon ground pepper2 tablespoons honey1 cup pumpkin puree (not pie filling)2 large eggs, slightly beaten3/4 cup buttermilk
Preheat oven to 400°F (205°C).
Heat 1 tablespoon butter in a small nonstickskillet over medium heat. Add onion; saute for 5 minutes or untilsoftened and golden brown.
Combine cornmeal, flour, baking powder,baking soda, salt and pepper in a large bowl.
Combine honey, pumpkin puree, eggs, buttermilkand onion in another bowl.
Place remaining 3 tablespoons butter in9 x 9 x 2-inch square baking pan. Place in oven until butteris melted. Swirl pan to coat with butter. Pour butter into pumpkinmixture; stir to combine. Add pumpkin mixture to dry ingredients.Stir just until evenly moistened. Pour into pan; smooth top.
Bake in preheated oven for 25 to 30 minutesor until a wooden pick inserted in center comes out clean. Servewarm, cut into squares.
Makes 9 servings.
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