Pumpkin Corn Bread
No thanksgiving table is complete without corn bread, and no fall season should pass without making it at least once and savoring it with your soups or stews on chilly nights! This recipe is easy to make and produces a bread that is moist, fluffy and delicious. You will feel the warmth and coziness of Autumn in every bite!
Pumpkin Corn Bread
Yield: 8
Ingredients
- 1 cup pumpkin purée
- 1/4 cup brown sugar
- 1/2 tsp cinnamon powder
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 1/4 cups cornmeal
- 1 cup flour
- 1 tbsp sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 1/2 cup butter melted and divided on half
- 1 cup buttermilk
- 2 tbsp honey warmed
Instructions
- Preheat the oven to 400 degrees F (200 F).
- Place an 8-inch cast iron skillet in the oven.
- In a bowl, mix the pumpkin purée with the brown sugar, cinnamon , ginger, cloves and nutmeg. Set aside.
- In another bowl, mix the cornmeal with the flour, sugar, baking powder and salt. Set aside.
- In a third bowl, whisk the egg with half the butter, buttermilk and warmed honey.
- Pour the egg mixture into the dry mixture and mix to combine. Gently fold in the pumpkin purée mixture.
- Pour the remaining butter into the warm skillet after removing it from the oven. Swirl it all around to cover all the sides.
- Pour the batter into the skillet and spread it evenly and smoothly.
- Bake in the heated oven for around 30 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and drizzle with some more honey.
- Let rest for 10 minutes then slice, serve and enjoy!
