Another recipe from my annual pumpkin dinner party. I also loved this one a lot, but I like cornbread and I think everything tastes better when made from scratch.
Ingredients:
Cornbread
1 cup flour
1 cup cornmeal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp ground cloves
1/2 cup packed light brown sugar
1/4 cup unsalted butter, melted
1 cup canned pumpkin
1/2 cup sour cream
2 large eggs
Whipped Cinnamon Honey Butter
1/2 cup salted butter
1/3 cup honey
1/4 cup powdered sugar
1 tsp cinnamon
Instructions:
1. Preheat oven to 375 degrees
2. For the cornbread: In a mixing bowl whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves for 20 seconds. Make a well in the center of flour mixture then set aside.
3. In a seperate bowl, add brown sugar and break up sugar with fingertips until no clumps remain. Add in melted butter and pumpkin and whisk to combine.
4. Mix in sour cream and eggs until well blended. Pour mixture into well in flour mixture then fold with a rubber spatula just until combined and no streaks of flour remain.
5. Spray an 8x8 inch baking dish with non-stick cooking spray and pour batter into pan. Spread batter into an even layer.
6. Bake in preheated oven until toothpick inserted into center comes out free of batter, about 25-30 minutes. Cool slightly on a wire rack then cut into squares.
7. For the cinnamon honey butter: In a mixing bowl (or using a stand mixer) whip butter with an electric hand mixer until smooth.
8. Add in honey, powdered sugar and cinnamon and mix on low speed until combined, then increase to high speed and whip until light and fluffy, about 2-3 minutes.
No comments:
Post a Comment