Description
A fluffy and moist pumpkin cornbread topped with creamy cinnamon honey butter, perfect for breakfast or as a side dish.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 cup sugar
- 1 cup pumpkin puree
- 2 eggs
- 1 cup milk
- 1/4 cup melted butter
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 400°F (200°C) and grease an 8-inch square baking pan or line it with parchment paper.
- In a large bowl, mix together the flour, cornmeal, baking powder, baking soda, and sugar.
- In a separate bowl, whisk together the pumpkin puree, eggs, milk, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined; a few lumps are fine.
- Add the cinnamon and mix gently until incorporated.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let it cool before slicing into squares.
Notes
Ensure not to overmix the batter for a fluffy texture. Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg