This is really good! Part of my Thanksgiving bread basket.
*Pumpkin Corn bread*
Cooking spray, for pan
1 c. yellow cornmeal
1 c. all-purpose flour
1 tbsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. baking soda
3/4 tsp. salt
1 c. pumpkin puree
1/2 c. sour cream
1/3 c. brown sugar
1/4 c. melted butter
2 eggs
FOR THE WHIPPED HONEY BUTTER
1/2 c. butter, softened
2 tbsp. honey
1 tsp. salt
1/4 tsp. ground cinnamon
Preheat oven to 400F and grease a 9" square baking dish with cooking spray.
In a large bowl, whisk together cornmeal, flour, baking powder,
cinnamon, nutmeg, baking soda and salt.
In a separate medium bowl, whisk together pumpkin puree, sour cream,
brown sugar, and melted butter until smooth. Add eggs one at a time,
beating well between each addition. Pour over the dry ingredients and
stir until just combined.
Spread batter in prepared baking dish and bake until a toothpick
inserted into the center comes out clean, about 20 minutes. Let cool
before slicing into squares.
In a medium bowl, whip butter, honey, salt, and cinnamon until fluffy.
Serve with cornbread.
Source: Lauren Miyashiro on www.delish.com