Pumpkin Cornbread
From chaela 16 years agoIngredients
- 4 tablespoons unsalted butter, divided use shopping list
- 1 medium onion, finely chopped shopping list
- 1 cup yellow cornmeal shopping list
- 2/3 cup all-purpose flour shopping list
- 1 tablespoon baking powder shopping list
- 1/2 teaspoon baking soda shopping list
- 3/4 teaspoon salt shopping list
- 1/4 teaspoon ground pepper shopping list
- 2 tablespoons honey shopping list
- 1 cup pumpkin puree (not pie filling) shopping list
- 2 large eggs, slightly beaten shopping list
- 3/4 cup buttermilk shopping list
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.
People Who Like This Dish 3
- mmgs Mineville, CA
- noviceinthekitchen New York, NY
- chaela Sioux City, IA
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