Recipe: Pumpkin Cornbread & Honey Butter

Pumpkin Cornbread & Honey Butter

• Prep Time: 35 minutes • Yields: 8-10 servings

Ingredients:

Cooking spray, for pan

1 cup yellow cornmeal

1 cup all-purpose flour

1 tbsp. baking powder

1 tsp. ground cinnamon

¼ tsp. ground nutmeg

½ tsp. baking soda

¾ tsp. salt

1 cup pumpkin puree

½ cup sour cream

1/3 cup brown sugar

¼ cup melted unsalted butter

2 eggs

Whipped Honey Butter:

½ cup butter, softened

2 tbsp. honey

1 tsp. salt

¼ tsp. ground cinnamon

Equipment:

Stove

Baking dish

Measuring cups & spoons

Large bowl

2 Medium bowl

Toothpick

Wire whisk

Method:

1. Preheat oven to 400°F and grease a 9” square baking dish with cooking spray.

2. In a large bowl, whisk together cornmeal, flour, baking powder, cinnamon, nutmeg, baking soda and salt.

3. In a separate medium bowl, whisk together pumpkin puree, sour cream, brown sugar, and melted butter until smooth.

4. Add eggs one at a time, beating well between each addition.

5. Pour the pumpkin mixture over the dry ingredients and stir until just combined.

6. Spread batter in prepared baking dish and bake until a toothpick inserted into the center comes out clean, about 20 minutes.

7. Let cool before slicing into squares.

8. In a medium bowl, whip butter, honey, salt, and cinnamon until fluffy. Serve with cornbread