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Home Japanese Stovetop Mushroom Barley Soup

Pumpkin Cornbread Recipe

Ingredients

How to make it

  • Preheat oven to 400*F (205*C).
  • Heat 1 tablespoon butter in a small nonstick skillet over medium heat. Add onion; saute for 5 minutes or until softened and golden brown.
  • Combine cornmeal, flour, baking powder, baking soda, salt and pepper in a large bowl.
  • Combine honey, pumpkin puree, eggs, buttermilk and onion in another bowl.
  • Place remaining 3 tablespoons butter in 9 x 9 x 2-inch square baking pan.
  • 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.
  • 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.

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The Cook

chaela Sioux City, IA

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