Pumpkin Cornbread

Yield: 9 servings

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 pepper
• 2 tablespoons honey
• 1 cup pumpkin puree (not pie filling)
• 2 large eggs, slightly beaten
• 3/4 cup buttermilk

Instructions

1. Heat oven to 400 degrees F.
2. Heat 1 tablespoon butter in a small nonstick skillet over medium heat. Add onion; sauté 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. Place in oven until butter is melted. Swirl pan to coat with butter. Pour butter into pumpkin mixture; stir to combine.
6. Add pumpkin mixture to dry ingredients. Stir just until evenly moistened.
7. Pour into pan; smooth top.
8. Bake in preheated oven for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
9. Serve warm, cut into squares.

Attribution

Photo credit: reallysmallfarm / CC BY