Recipe

Pumpkin Cornbread Recipe


Pumpkin Cornbread Recipe
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My fiancee is way southern and loves his corn bread, we both love the fall but he hates pumpkin, so i found a way to sneak it in...

Chaela

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Ingredients
  • 4 tablespoons unsalted butter, divided use
  • 1 medium onion, finely chopped
  • 1 cup yellow cornmeal
  • 2/3 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 2 tablespoons honey
  • 1 cup pumpkin puree (not pie filling)
  • 2 large eggs, slightly beaten
  • 3/4 cup buttermilk

Directions
  1. Preheat oven to 400*F (205*C).
  2. Heat 1 tablespoon butter in a small nonstick skillet over medium heat. Add onion; saute for 5 minutes or until softened and golden brown.
  3. Combine cornmeal, flour, baking powder, baking soda, salt and pepper in a large bowl.
  4. Combine honey, pumpkin puree, eggs, buttermilk and onion in another bowl.
  5. Place remaining 3 tablespoons butter in 9 x 9 x 2-inch square baking pan.
  6. Place in oven until butter is melted. Swirl pan to coat with butter. Pour butter into pumpkin mixture; stir to combine. Add pumpkin mixture to dry ingredients. Stir just until evenly moistened. Pour into pan; smooth top.
  7. Bake in preheated oven for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Serve warm, cut into squares.

Not quite what you're looking for? See more Homemade Ingredients / Misc
Comments


This girl makes the best pumpkin corn bread!


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