Pumpkin Cornbread with Cinnamon Honey Butter



This cornbread is so soft and moist, I hate dry cornbread so of course I made this to be completely the opposite. I love that this has plenty of pumpkin flavor – you don’t have to guess what flavor of cornbread it is, and the whipped cinnamon honey butter just takes it over the top!

Ingredients

Cornbread
1 cup (140g) all-purpose flour
1 cup (170g) cornmeal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup (110g) packed light-brown sugar
1/4 cup (2 oz) unsalted butter, melted
1 cup (244g) canned pumpkin puree
1/2 cup (122g) sour cream
2 large eggs

Whipped Cinnamon Honey Butter
1/2 cup (4 oz) salted butter
1/3 cup (105g) honey
1/4 cup (30g) powdered sugar
1 tsp ground cinnamon

Instructions

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