PUMPKIN CORNBREAD

By ldelmas

Serves 8-10

Ingredients

• 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

Step 1

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.