Pumpkin Cornbread 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
Heat oven to 400 degrees F.
Heat 1 tablespoon butter in a small nonstick skillet over medium heat. Add
onion; sauté 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.
Content and photographs are copyright protected. Sharing of this recipe is both encouraged
and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Thanksgiving Bread Recipes
Recipe Goldmine LLC ©1999 - |
All Rights Reserved
1 Corinthians 10:31 (KJV) ~ Whether therefore ye
eat, or drink, or whatsoever ye do, do all to the glory of God.