Blogs

Pumpkin Cornbread

by on ‎10-30-2017 12:00 PM

Give this year’s Thanksgiving dinner a comfort food twist with this delicious Pumpkin Cornbread recipe! Your guests are sure to enjoy this tasty side dish! Read below for the recipe!

 

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Pumpkin Cornbread

Serves 8–10

 

Tip: Freeze & enjoy later! Bake, cook & slice the cornbread into portions, then wrap them in plastic wrap and aluminum foil. Reheat in the microwave or oven before serving.

 

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

 

Ingredients:

 

Cornbread:

 

1-1/2 cups cornmeal

1 cup all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/8 tsp cinnamon

Pinch nutmeg

2 eggs

1/2 cup sugar

1 cup pumpkin purée

1-1/2 cups buttermilk

1 Tbsp honey

3 Tbsp butter, melted, plus 2 Tbsp, chilled

 

Maple Butter:

 

8 oz unsalted butter, room temperature

1 Tbsp maple syrup

1 tsp sea salt

 

Preparation:

 

To prepare the cornbread, start by preheating the oven to 400°F.

 

In a mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

 

In a separate mixing bowl, whisk together the eggs, sugar, pumpkin purée, buttermilk, honey, and melted butter until smooth. Stir the dry mixture into these wet ingredients in 3 batches. Mix until smooth.

 

Preheat a 12" cast-iron skillet over high heat. Add the chilled butter and cook until melted. Add the cornbread batter to the skillet and cook until just sizzling around edges, about 1–2 minutes.

 

Transfer the skillet to the oven and baked until just set, about 25–30 minutes. Remove from the oven and allow to cool for a few minutes until slicing.

 

To prepare the maple butter, stir together all of the ingredients until smooth.

 

To serve, enjoy the cornbread warm or at room temperature alongside the maple butter.

 

Enjoy Foodies!

 

David

 

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Comments
by
on ‎10-30-2017 05:51 PM

This is a nice dessert but where I come from in the South, we never put sugar in our cornbread.

by
on ‎10-30-2017 10:37 PM

Chessylady, if you use any kind of corn bread mix, Martha white , jiffy .just to name 2 there is sugar in both of those.  You do not need to make it taste like birthday cake . A teaspoon or two  of sugar just makes it  better.   Seems to round out the flavor and give it a more Corn taste.. Just my opinion.. try it you just may like it ... anything is possible.   

by
on ‎10-31-2017 12:42 AM

I make cornbread from scratch in a cast iron skillet. Sometimes I put cooked bacon in the batter because bacon goes good with just about everything. I am a California girl but I still like my Alabama soul food.

 

 

 

by
on ‎11-02-2017 11:24 PM
What a wonderful recipe! Thank you, David, I will be trying this before and during the holidays! All my best wishes to you and yours this season!