Pumpkin Honey Cornbread

The recipe Pumpkin Honey Cornbread is ready in about 45 minutes and is definitely a great lacto ovo vegetarian option for lovers of Southern food. One portion of this dish contains around 4g of protein, 10g of fat, and a total of 233 calories. For 33 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe is liked by 27689 foodies and cooks. It works well as an inexpensive side dish. Head to the store and pick up salt, butter, flour, and a few other things to make it today. It is brought to you by The Comfort of Cooking. With a spoonacular score of 33%, this dish is rather bad. Similar recipes include Honey Pumpkin Cornbread Muffins, Pumpkin Cornbread with Cinnamon Honey Butter, and Pumpkin Cornbread with Cinnamon Honey Butter.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350 degrees.In a medium bowl, stir butter, sugar and honey together. Whisk in egg. Whisk in baking soda, buttermilk and pumpkin puree. Add salt, cornmeal, and flour. Do not overmix. As soon as the flour disappears, stop mixing.Add batter to a greased 8-inch baking dish and smooth out the batter. Bake for 25 minutes, or until top is golden brown. Prick the center with a toothpick and if not clean, bake for about 5 more minutes.Serve with additional honey and butter, if desired.Enjoy!

 

Step by step:

1. Preheat the oven to 350 degrees.In a medium bowl, stir butter, sugar and honey together.

2. Whisk in egg.

3. Whisk in baking soda, buttermilk and pumpkin puree.

4. Add salt, cornmeal, and flour. Do not overmix. As soon as the flour disappears, stop mixing.

5. Add batter to a greased 8-inch baking dish and smooth out the batter.

6. Bake for 25 minutes, or until top is golden brown. Prick the center with a toothpick and if not clean, bake for about 5 more minutes.

7. Serve with additional honey and butter, if desired.Enjoy!

Nutrition Information:

covered percent of daily need