Whenever I announce that I'm making cornbread, the requests start flying all over the place. My husband wants kernels of corn mixed in his, likes it a little dry and slathered with butter, Ethan wants one with lots of flavors, not sweet and hold the butter, and Steven likes it a little sweet but not too sweet and moist. Really? Can one little bread be so many things to so many people? Of course, it can, and this is how I do it. I make it and don't tell anyone, it just appears. My Pumpkin Cornbread with Honey Butter makes everyone happy because it's always a surprise, and who doesn't love pumpkin and spice? This is a cornbread that we can all agree on that it's delicious. It's great as a side, especially with Devilish Black Bean Chili, and it's equally good on its own. Serve it with softened Honey Butter, and I promise it will become a favorite in your house, too.
Ingredients for Pumpkin Cornbread with Honey Butter
1 1/2 cups yellow cornmeal
1 cup flour
1 cup pumpkin puree
1 cup buttermilk
1/4 cup honey
3 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 stick of unsalted butter (4 tablespoons), melted slightly cooled
2 eggs
1-2 tablespoons of room temperature butter for baking dish
Honey Butter:
1 stick unsalted butter, room temperature
2 tablespoons honey
1/8 teaspoon salt
You will also need an 8" x 8" glass baking dish.
Time-Saving Tip:
Measure out all of the ingredients earlier in the day or the night before if making for breakfast.
Let's see what we need.
Now let's get baking!
Add the butter, honey, and salt in a bowl. Beat with an electric mixer until well combined and creamy; set aside.
Preheat your oven temperature to 400 degrees. Grease the baking dish with room temperature butter and set aside.
In a medium-sized bowl, combine the cornmeal, flour, baking powder, baking soda, pumpkin pie spice, and salt; set aside.
In another medium-sized bowl combine the buttermilk, eggs, pumpkin, honey, and melted butter; set aside.
Pour the wet ingredients into the dry and fold just until combined.
Transfer the mixture to the baking dish. It should take around 25 minutes to bake. Test for doneness at 20 minutes by sticking a toothpick in the middle of the bread. If wet gooey clumps stick to the pick, the bread needs more baking time. It the toothpick comes out clean, it is ready!
It's ready! Pumpkin Bread with Honey Butter is incredibly delicious. It's best served warm with butter but leftovers are good, too. Give this a try to enjoy during the holidays or anytime you want cornbread that is just full of flavor and is perfectly sweet and moist.
Enjoy!
Pumpkin Cornbread with Honey Butter
extra
1 1/2 cups yellow cornmeal
1 cup flour
1 cup pumpkin puree
1 cup buttermilk
1/4 cup honey
3 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 stick of unsalted butter (4 tablespoons), melted slightly cooled
2 eggs
1-2 tablespoons of room temperature butter for baking dish
Honey Butter:
1 stick unsalted butter, room temperature
2 tablespoons honey
1/8 teaspoon salt
You will also need an 8" x 8" glass baking dish.
Add the butter, honey, and salt in a bowl. Beat with an electric mixer until well combined and creamy; set aside.
Preheat your oven temperature to 400 degrees. Grease the baking dish with room temperature butter and set aside.
In a medium-sized bowl, combine the cornmeal, flour, baking powder, baking soda, pumpkin pie spice, and salt; set aside.
In another medium-sized bowl combine the buttermilk, eggs, pumpkin, honey, and melted butter; set aside.
Pour the wet ingredients into the dry and fold just until combined.
Transfer the mixture to the baking dish. It should take around 25 minutes to bake. Test for doneness at 20 minutes by sticking a toothpick in the middle of the bread. If wet gooey clumps stick to the pick, the bread needs more baking time. It the toothpick comes out clean, it is ready!
Time-Saving Tip:
Measure out all of the ingredients earlier in the day or the night before if making for breakfast.
Comentarios