Pumpkin Cornbread at home
- Yield 16
- Prep 15 minutes
- Cook 30 minutes
- Total 45 minutes
Pumpkin Cornbread at home is a bread recipe on Avoteb. The yield on the card is 16. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 16 servings
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 1/3 cups pumpkin puree
- 1/3 cup honey
- 2 eggs
Method
Prep the oven and pan. Warm the oven to 400°F. Line a 9 x 9-inch baking pan with parchment paper.
Brown the butter. Melt the butter in the medium sauté pan over medium-a hot burner. Continue cooking until the butter begins to foam, stirring frequently to ensure that the butter cooks evenly. Once the butter solids begin to turn golden brown and the butter smells toasty, immediately pour it into a heat-safe bowl. (Keep a very close eye on the butter while it is browning so that it does not burn, since it can go from golden to burned very quickly.)
Stir the dry ingredients. In a large mixing bowl, whisk together the flour, cornmeal, baking powder, cinnamon, baking soda and sea salt until combined.
Tip in the wet ingredients. Create a well in the center of the dry ingredients. Tip in the browned butter, pumpkin puree, honey, and briefly whisk the wet ingredients until combined. Tip in the eggs and whisk with the wet ingredients, then stir the whole mixture together until evenly combined, taking care to avoid over-mixing.
Roast Press the batter evenly into the prepared pan, using a spatula to spread the top so that it is more or less even. Roast for 20 minutes or until a toothpick inserted in the middle of the cornbread comes out clean. Move the pan to a wire rack and let it cool for at least 15 minutes.
Plate Slice, serve and enjoy!
