* Exported from MasterCook *
Cornbread, Pumpkin Cornbread with Cinnamon Honey Butter
Recipe By : Jaclyn
Serving Size : 9 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
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Cornbread:
1 cup all-purpose flour -- (140g)
1 cup cornmeal -- (170g)
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 packed light-brown sugar -- (110g)
1/4 cup unsalted butter -- melted, (2 oz)
1 cup canned pumpkin puree -- (244g)
1/2 cup sour cream -- (122g)
2 large eggs
Whipped Cinnamon Honey Butter:
1/2 cup salted butter -- (4 oz)
1/3 cup honey -- (105g)
1/4 cup powdered sugar -- (30g)
1 tsp ground cinnamon
Freezes well.
For the cornbread:
Preheat oven to 375F. In a mixing bowl whisk together flour,
cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg
and cloves for 20 seconds. Make a well in center of flour mixture
then set aside.
In a separate mixing bowl, add brown sugar and break up sugar with
fingertips until no clumps remain. Add in melted butter and pumpkin
and whisk to combined. Mix in sour cream and eggs until well blended.
Pour mixture into well in flour mixture then fold with a rubber
spatula just until combined and no streaks of flour remain.
Spray an 8 by 8" baking dish with non-stick cooking spray and pour
batter into pan. Spread batter into an even layer, bake in preheated
oven until toothpick inserted into center comes out free of batter,
about 25 - 30 minutes. Cool slightly on a wire rack then cut into
squares. Serve with Cinnamon Honey Butter.
For the cinnamon honey butter:
In a mixing bowl (or using a stand mixer) whip butter with an
electric hand mixer until smooth. Add in honey, powdered sugar and
cinnamon and mix on low speed until combined, then increase to high
speed and whip until light and fluffy, about 2 - 3 minutes.
Source:
"Cooking Classy"
S(Internet address):
"https://www.cookingclassy.com/pumpkin-cornbread-with-cinnamon-honey-butter/";
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Per Serving (excluding unknown items): 379 Calories; 20g Fat (45.7%
calories from fat); 5g Protein; 47g Carbohydrate; 3g Dietary Fiber;
94mg Cholesterol; 376mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat; 1 1/2 Other Carbohydrates.
NOTES : 2018 - 0725