Here we are…my first pumpkin recipe to share of the season! I’ve stocked up at the store and am ready to try everything pumpkin and apple that I can!
I made my first soup of the season last night, my super easy Taco Soup and decided to whip up a batch of this pumpkin cornbread to go along with it. It turned out super yummy, and I LOVED it with a little drizzle of honey. I also like the fact that it made a smaller batch…I feel like when I make a whole 9×13 pan for my family so much goes to waste!
Serve this up alongside your favorite chili or soup this fall…you’ll be glad you did!
Sweet Pumpkin Cornbread
¼ cup butter, melted
1/3 cup sugar
1 tbsp. honey
1 egg
¼ tsp. baking soda
¼ cup buttermilk
¼ cup pumpkin puree
¼ tsp. salt
½ cup yellow cornmeal
½ cups flour
Preheat oven to 350º. In a bowl, combine butter, sugar, and honey. Whisk in egg, baking soda, buttermilk, then pumpkin. Stir in remaining ingredients, making sure to mix minimally as to not create a tough cornbread. Grease an 8×8 baking pan and bake for 25 minutes. A toothpick should come out clean. Top with honey and serve.
Recipe Source: Examiner. com